Fingerling Potato & Ricotta Quiche with Romaine & Cucumber Salad

blueapron.com

Debi

Tools from the Test Kitchen

Cutting Board

Chef's Knife

Prep Bowls

Salad Spinner

Wooden Spoon

Whisk

Nonstick Pan

Pepper Mill

Large Maple Cutting Board

subheading: by John Boos & Co. for Blue Apron:

Built to last, this chopping board is prized by professional chefs and so gorgeous we never want to take it off the counter. Crafted with hardy American maple, this exclusive collaboration between Blue Apron and John Boos & Co. is equal parts beautiful and handy. Its durable surface won’t warp and is resistant to scoring; magically, it also helps keep your blades sharper than other materials. You’ll find these boards in our test kitchen—as well as professional kitchens around the world. Built to last, this chopping board is prized by professional chefs and so gorgeous we never want to take it off the counter. Crafted with hardy American maple, this exclusive collaboration between Blue Apron and John Boos & Co. is equal parts beautiful and handy. Its durable surface won’t warp and is resistant to scoring; magically, it also helps keep your blades sharper than other materials. You’ll find these boards in our test kitchen-as well as professional kitchens around the world.

Ingredients PDF Download a PDF of this recipe

1 Pie Crust

4 Cage-Free Farm Eggs

1 Cup Part-Skim Ricotta Cheese

4 Ounces Fingerling Potatoes

2 Ounces Arugula

1 Clove Garlic

1 English Cucumber

1 Romaine Heart

1 Yellow Onion

2 Tablespoons Butter

2 Tablespoons Fromage Blanc

1 Ounce Pecorino Romano Cheese

Directions at blueapron.com

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