All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
We know your type. You're a rebel. A lone wolf. A “rules were made to be broken” individual who can't be shackled with normal meal-time distinctions. Fight the power with yummy tenacity, and have quiche for dinner. Yeah, you're bad.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare Muffin Tin and Make Egg-Cream Mixture
Place each puff pastry square in muffin tin and gently lift and press dough into cups. Dough should cover bottoms and sides with corners of each dough square sticking over edges. Refrigerate. While puff pastry chills, combine liquid egg, milk, ¼ tsp. salt, and a pinch of pepper in a mixing bowl.
Prepare Ingredients and Make Artichoke Mixture
Coarsely chop roasted red pepper and ¼ the spinach (reserve remaining for salad). Rinse and coarsely chop artichokes. Combine roasted red pepper, chopped spinach, and artichokes in another mixing bowl. Peel and halve shallot. Cut into ¼" slices.
Fill and Bake Quiches
Remove muffin tin from refrigerator and add half the cheese to puff pastry squares. Add vegetable mixture, followed by egg-cream mixture. Top squares with remaining cheese. Roll and crimp quiche edges and place muffin tin on prepared baking sheet to catch any drips. Bake until dough browns and filling is set (doesn't jiggle when pan is tapped), 20-25 minutes. Rest quiches 5 minutes before carefully removing from muffin tin.
Sauté the Shallot and Tomatoes
When quiches have 10 minutes left to bake, place a medium pan over medium-high heat. Add 2 tsp. olive oil, shallot, and grape tomatoes to hot pan. Stir occasionally until shallot is lightly caramelized and tomatoes are blistered, 3-4 minutes. Season with ¼ tsp. salt and a pinch of pepper, remove from burner, and let cool 5 minutes.
Finish the Salad
Stir in remaining spinach to pan with tomatoes and shallots. Season with a pinch of salt and pepper. Spinach may wilt slightly from residual heat - it'll be just as good!
Finish the Dish
Serve salad on a plate alongside quiches.
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