Thursday, May 5, 2016

Blue Apron Review: Zucchini & Parmesan Quiche

My second shipment of Blue Apron arrived last Tuesday while we were away at the hospital. I had planned to pause that week, since Peter's schedule had changed and he would be home after all, but I didn't get to the computer to change the delivery date in time. So once again, the meat went in the freezer and the fresh stuff would have to sit in the fridge until we could get home to use it. We ended up home one night last week, so onThursday night, I made the quiche recipe for our dinner. We both loved it and there was plenty of it, but Peter felt it lacked meat of some sort. I was fine with the veggies only, and actually even left a few bites, as it was very filling. The salad was plentiful too, but wasn't as good as the arugula salad I made in the first BA shipment. Here is the recipe:


Zucchini & Parmesan Quiches w/ Red Leaf Lettuce Salad & Pink Lemon Vinaigrette

 
 
 
 
2 farm eggs
2 pie crusts
4 cloves garlic
4 oz. spinach
1 head red leaf lettuce
1 pink lemon
1 zucchini
3 T. shaved parmesan
2 T. creme fraiche
1 shallot
 
1) prepare the ingredients: Preheat oven to 425 degrees. Wash and dry the produce. Crack the eggs in a large bowl and beat until smooth. Peel and mince the garlic. Small dice the zucchini. Cut off and discard the root end of the lettuce and separate the leaves. Zest 2 tsp. of the lemon. Quarter and deseed the lemon - cut into quaters. Peel and mince the shallot - 2 T. needed. Place shallot in bowl with juice of all 4 lemon wedges. Set aside.
 
2) cook and drain the spinach: in a non-stick pan, heat 2 tsp. olive oil. Add spinach, season aith salt and pepper. Cook, stirring occasionally 2-3 minutes. Transfer to strainer and drain. Transfer to cutting board and finely chop. Set aside.
 
3) cook the zucchini: In same pan, heat 2 tsp. olive oil. Add garlic and zucchini. Cook, stirring frequently, about 3-5 minutes. Remove from heat.
 
 
4) assemble and bake the quiches: Place pie crusts on sheet pan. To the bowl of eggs, add the creme fraiche, lemon zest, and 2 T. water, season with salt and pepper. Whisk until smooth. Stir in zucchini and spinach. Fill both shells evenly, top with half the cheese. Bake 18-20 minutes or until crusts are brown and quiche is set. Remove and let stand 5 minutes before serving.
 
5) make the vinaigrette: While the quiches bake, season the shallot-lemon juice mixture with salt and pepper. Slowly whisk in 2 T. olive oil until combined.
 
 
6) make the salad and serve: Just before serving, in a large bowl, combine lettuce, remaining chhese and salt and pepper. Add enough dressing to coat. Toss to combine. Divide the salad and quiches between two plates. Enjoy!
 
 
I had never made quiche before, but had wanted to try. This was an easy and delicious recipe! The salad was a little bland, but went well with the rich quiche. Definitely another win for Blue Apron!
 
 

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