Red, White & Blue Healthy Quiche from Blue Apron
Author: Sarah Grace
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
  • 1 Prepared Pie Crust
  • 4 Eggs
  • ½ cup Part Skin Ricotta Cheese
  • ¼ cup Parmesan Cheese, separated in half
  • 1 Zucchini
  • 1 Red Onion
  • 4 Baby Purple Potatoes
  • ½ cup Chopped Fresh Basil, separated in half
  • Salt & Pepper to taste
  • For Salad: Arugula, Radishes, ½ of Parmesan Cheese and Basil, dressing of choice (I made my own with juice of 1 Lemon, 2 tbsp Olive Oil, 2 tbsp Vinegar, Salt and Pepper to taste)
  1. Preheat oven to 425 degrees F
  2. Dice all veggies and potatoes.
  3. Saute onion and potato in pan on stove until soft, add in zucchini and cook until all are soft. Add in basil and take off heat.
  4. Beat eggs in bowl and then add 2 tbsp water
  5. Add in ½ of parmesan cheese and then all the veggies (onion and zucchini), potatoes and seasonings of choice.
  6. Pour into prepared pie crust and add 8-10 spoonfuls of ricotta cheese on top, spaced out.
  7. Bake in oven for 24-26 minutes.
Recipe by Fresh Fit N Healthy at