Zucchini + parmesan quiche - blue apron

This recipe is from our very first Blue Apron experience (Thank you Emily! Aka: Guy's sister). We were so excited when we found out we had a fresh package coming our way. We have a lot of staples when it comes to our meals, but we find we get stuck occasionally making the same meals. Our tastebuds were in desperate need of something new, this was exactly what was necessary! 

This recipe is the Zucchini + Parmesan Quiche. It is 100% vegetarian and delicious! 

For this recipe, you will need: 

  1. 2 eggs,
  2. 2 mini pie crusts,
  3. 4 cloves of garlic,
  4. 4 ounces spinach,
  5. 1 head red leaf lettuce,
  6. 1 pink lemon,
  7. 1 zucchini,
  8. 3 tablespoons shaved parmesan cheese,
  9. 2 tablespoons crème fraîche,
  10. and 1 shallot 

1. Preheat oven to 425 degrees, 

2. Wash and dry produce,

3. Crack the eggs into a large bowl,

4. Peel and mince the garlic cloves,

5. Dice the zucchini, 

6. Cut off the end of the lettuce and separate the leaves, 

7. Using a peeler, remove the rind, but avoid the white pith of the lemon. Mince the rind, 

8. Cut the lemon in quarters and remove seeds,

9. Peel and cut the shallot, 

10. Mince and place in bowl, 

11. Squeeze the juice of the lemon wedges into bowl of minced shallots, 

12. In a medium pan, heat 2 teaspoons of olive oil on medium-high. Add the spinach and season with salt and pepper. Cook for 2-3 minutes, stirring occasionally. Strain the spinach while pressing out excess water from leaves with a spoon. Allow to cool and cut leaves, 

13. Add 2 teaspoons of olive oil to pan on medium-high, 

14. Add minced garlic and zucchini, season with salt and pepper. Cook for 3-5 minutes, 

15. Place the pie crusts on a sheet pan (keep in tins!),

16. Add the crème fraîche, lemon zest, and 2 tablespoons of water to eggs,

17. Season with salt and pepper and mix, 

18. Add zucchini, and spinach. Whisk in bowl, 

19. Distribute into pie crusts, 

20. Top with parmesan cheese and bake for 18 - 20 minutes, or until brown, 

21. Let stand for 5 minutes before serving, 

22. Season the shallot-lemon juice mixture with salt and pepper. Add 2 tablespoons of olive oil. Add vinaigrette and remaining parmesan to salad. 

ENJOY!