Artichoke and Mozzarella Mini Quiches

with blistered tomato and spinach salad

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 4 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Soy

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.

In Your Box (serves 2)

  • Info
    4 Puff Pastry Dough Squares
  • Info
    5 fl. oz. Liquid Egg
  • Info
    4 fl. oz. 2% Milk
  • 1 oz. Roasted Red Peppers
  • 2 oz. Baby Spinach
  • 1½ oz. Artichoke Hearts
  • 1 Shallot
  • Info
    1 oz. Shredded Mozzarella
  • 3 oz. Grape Tomatoes
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Muffin Tin
  • 2 Mixing Bowls
  • 1 Medium Pan

Before You Cook

  • Step 1 - Prepare Muffin Tin and Make Egg-Cream Mixture

    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.

  • Step 2 - Prepare Ingredients and Make Artichoke Mixture

    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.

  • Step 3 - Fill and Bake Quiches

    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.

  • Step 4 - Sauté the Shallot and Tomatoes

    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.

  • Step 5 - Finish the Salad

    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!

  • Step 6 - Finish the Dish

    Finish the Dish

    Serve salad on a plate alongside quiches.