Corn & Feta Quiche

Place an oven rack in the center of the oven; preheat to 425°F. Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root end of the lettuce; separate the leaves. Halve the radishes lengthwise, then thinly slice crosswise.

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the corn kernels in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Add the chopped garlic, sliced white bottoms of the scallions, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the vegetables are softened and the pancetta is cooked through. Turn off the heat.

Crack the eggs into a large bowl. Add the cheese (crumbling before adding) and 1/4 cup of water. Whisk until combined. Add the cooked corn and pancetta. Season with salt and pepper; stir until thoroughly combined.

Place the pie crusts on a sheet pan, leaving them in their tins. Evenly divide the filling between the crusts; season with salt and pepper. Bake, rotating the sheet pan halfway through, 18 to 20 minutes, or until the crusts are browned and the filling is set and cooked through. Remove from the oven. Let stand at least 2 minutes before serving.

Just before serving, in a large bowl, combine the lettuce leaves and sliced radishes. Add the green goddess dressing. Season with salt and pepper; toss to coat. Serve the baked quiches with the salad on the side. Garnish with the sliced green tops of the scallions. Enjoy!