English Pea & Goat Cheese Quiches
English Pea & Goat Cheese Quiches- fresh peas and swiss chard baked into fluffy goat cheese quiches and served with a simple green pea shoot salad. Many thanks to Blue Apron for this delicious spring recipe and for sponsoring this post. See below for an exclusive discount that includes two free meals on your first Blue Apron order!
I’ve been meal planning religiously for close to seven years now but there are some weeks I just cannot get my ish together. Case in point, last week. After taking a long weekend away at Expo West, pet sitting our neighbor’s very energetic puppy, and playing tour guide with my mom, I was completely exhausted. I had zero creative energy left to come up with ideas for a meal plan, better yet make a list and force myself to go shopping.
Then out of nowhere I received an email in my inbox from Blue Apron offering to send me three meals (two servings each) including all of the necessary ingredients and step-by-step instructions on how to make them. It was like all of the stars had aligned and I immediately felt fifty pounds drop from my shoulders. Because as much as I love developing new recipes, sometimes I just need a break. I think we all do, right?
But we still want to eat well and enjoy fresh seasonal ingredients that help us incorporate variety into our diet, which is where Blue Apron comes in.
They make eating well super convenient and efficient with weekly chef-designed meals that are delivered to your doorstep with the exact proportions so that there isn’t any food leftover from unused ingredients. At first I was a little concerned about receiving ingredients that are wrapped in a ton a plastic but they really do a great job minimizing the packaging. Plus, they offer a free recycling program that allows you to ship everything back to them so that virtually nothing goes to waste.
Brandon and I had a lot of fun making the meals together and it was just enough food for each of us to feel full. I could easily see myself using the service again when I need a little inspiration in the kitchen, or to give as a gift for newlyweds or someone who might be interested in learning to cook.
Everything about Blue Apron is well thought out, including their flavorful and creative recipes. I chose to share these quiches with you today because I loved that they feature fresh peas, an ingredient that couldn’t be more symbolic of spring.
The peas are lightly blanched then sauteed along with leafy swiss chard and garlic before they’re added to the filling. The instructions call for you to dice the stems of the chard (as you would an onion) and saute it along with the leaves which I thought was brilliant. For some reason it’s never dawned on me to do that before but I love that the entire vegetable is being used!
To see more of Blue Apron’s recipes you can click here, there’s no membership or purchase required. If you would like to give Blue Apron a try for yourself, they’re currently offering a special for Making Thyme for Health readers where the first 50 readers will get two free meals on their first order! Click here to redeem the offer!
1/2 pound english peas
1/2 bunch swiss chard
3 garlic cloves
1 shallot, diced
1/2 cup sour cream (or Greek yogurt)
2 small pie crusts (or one large)
1/4 cup crumbled goat cheese
1 and 1/2 ounces pea shoots
1/4 cup shaved parmesan
- Preheat the oven to 425°F then heat a small pot of salted water to boiling on high. Meanwhile shell the peas and roughly chop the chard leaves and stems. Add the peas to the pot of boiling water and cook for 2 to 4 minutes, until bright green. Rinse under cold water then transfer to a large bowl.
- Using the same pot, warm 2 teaspoons of olive oil over medium-high heat. Add the chard stems and the garlic, season with salt & pepper and cook, stirring occasionally, for 1-2 minutes. Add the chard leaves and cook for 2-3 additional minutes, or until the chard leaves have wilted. Remove from the heat and set aside.
- In a separate small bowl, add the shallot along with the juice of the lemon. Whisk in one tablespoon of olive oil until well combined.
- Crack the eggs into a large bowl, add the sour cream, 2 tablespoons of water, and a sprinkle of salt & pepper then whisk until smooth. Add the cooked peas and chard to the bowl and whisk until combined. Place the pie crusts on a baking sheet then divide the filling between them. Top with goat cheese, season with salt & pepper and bake for 18 to 20 minutes, until the crust have browned and the filling is cooked through. Remove from the oven and let stand for at least 5 minutes prior to serving.
- When you are almost ready to eat, combine the pea shoots with the lemon-shallot mixture in a large bowl along with the shaved parmesan. Toss until evenly coated. Serve alongside the baked quiches and enjoy!