Meal Kit
with apple and arugula salad
Prep & Cook Time:30-40 min.
Difficulty Level:Easy
Spice Level:Not Spicy
Cook Within:4 days
Contains:Milk, Eggs, Wheat
All ingredients are individually packaged, but our central facilityis not certified allergen-free. Furthermore, ingredient contentsmay vary. Please check ingredient packaging forallergens and nutrition facts.If you have serious allergies, please use your best judgment orconsult a health professional to decide if our meals are safe foryou!
A note about serious food allergies
Quiche has a thousand variations, but quiche Lorraine (named after the region in Northeast France) is the godfather, the standard against which other quiche is judged. Consider the fact that this is essentially an egg, bacon, and cheese pie served in a puff pastry crust, and it's not hard to see why. We found a novel use for our muffin tins by using them as molds for handheld versions of these rich, buttery bundles of goodness. With a refreshing salad of apple and arugula, this is the perfect breakfast for any morning.
So so good! Wish I could have this every weekend.
This was SO quick and easy. I would like to make these again!
The Best Breakfast Meal Ever!
Amazing! Came out just like they looked in the picture!
Delicious! The quiche cooked in puff pastry and a wonderful, light texture!
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- 6Bacon Strips
- 8oz.Puff Pastry Dough Squares
- 1Granny Smith Apple
- 4fl. oz.Liquid Egg
- 2oz.Baby Arugula
- 1Shallot
- 1½oz.Shredded Swiss Cheese
- 1½fl. oz.Golden Italian Dressing
- 2fl. oz.2% Milk
Contains: FD&C Red No. 40, FD&C Yellow No. 5, and FD&C Yellow No. 6
Food intolerance information
Due to our just-in-time sourcing model, we may have to send you asubstitute ingredient. Not to worry! We make sure every ingredientsent to you meets our high quality standards. We’ll keep youinformed should a switch occur, so please check the ingredientlabels in your meal bag.
Nutrition(per serving)n3vV0w3e
Calories
1010Carbohydrates
60gNet Carbs
55gFat
72gProtein
30gSodium
1280mg
- Salt
- Pepper
- Cooking Spray
- 1Baking Sheet
- 1Medium Non-Stick Pan
- 1Muffin Tin
- 1Mixing Bowl
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
Cook the Bacon
Line a plate with a paper towel. Cut bacon into 1/2" dice. Place bacon in a medium non-stick pan over medium heat (no need to preheat) and cook, stirring occasionally, until crisp, 5-8 minutes. Remove bacon to towel-lined plate. Carefully dispose of rendered fat. While bacon cooks, prepare ingredients.
Prepare the Ingredients
On a separate cutting board, peel and mince shallot. Coat a muffin tin with cooking spray. Place each puff pastry square in muffin tin and slightly lift and press dough into cups. Dough should cover bottoms and sides, with corners of each dough square sticking over edges. Freeze muffin tin. While pastry chills, make quiche filling.
Make the Quiche Filling
Combine liquid egg, milk, 1 Tbsp. shallot (reserve remaining for salad), 1/4 tsp. salt, and 1/4 tsp. pepper in a medium mixing bowl.
Fill and Bake the Quiches
Remove muffin tin from freezer and place on prepared baking sheet, in case of drips. Divide bacon and cheese between cups, then fill cups 2/3 full with quiche filling. Roll and crimp quiche edges. Bake until dough browns and filling is set (doesn't jiggle when pan is tapped), 15-22 minutes. Rest quiches 5 minutes before carefully removing from muffin tin. While quiches cook, make salad.
Toss the Salad
Clean mixing bowl used for egg mixture. Peel and core apple. Cut into 1/2" dice. Combine apple, arugula, shallot (to taste), Italian dressing, 1/4 tsp. salt, and 1/4 tsp. pepper in cleaned mixing bowl. Toss to coat.
Plate the Dish
Place two mini-quiches on a plate and serve salad on side.
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