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Corn & Feta Quiche
with Romaine Lettuce & Radish Salad
40 MIN
+$3.95/serving
2 Servings
From the Test Kitchen
Flaky pie crusts are the perfect partner for a filling of sweet corn and tangy feta cheese—all baked to a golden brown finish. The richness of the quiche is balanced by a lightly-dressed salad punctuated with bites of crisp sliced radishes.
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NutritionPER SERVING
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Calories950 Cals (est.)
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fresh
ingredients
Title
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3 oz Diced Pancetta
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2 Pasture-Raised Eggs
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2 Pie Crusts
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2 cloves Garlic
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3 oz Radishes
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2 Scallions
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2 ears Of Corn
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1 Romaine Lettuce Heart
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1½ oz Feta Cheese
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¼ tsp Crushed Red Pepper Flakes
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1 Tbsp Red Wine Vinegar
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2 tsps Honey
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Remove the honey from the refrigerator to bring to room temperature. 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.
2
Cook the corn & pancetta
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn kernels and pancetta 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 corn is softened and the pancetta is browned and cooked through. Turn off the heat.
3
Make the filling
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.
5
Assemble & bake the quiches
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.
6
Make the salad & serve your dish
Meanwhile, roughly chop the lettuce. Halve the radishes lengthwise, then thinly slice crosswise. In a large bowl, whisk together the honey (kneading the packet before opening), vinegar, and 1 tablespoon of olive oil; season with salt and pepper. Add the sliced radishes; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Just before serving, add the chopped lettuce to the bowl of marinated radishes. Gently toss to coat. Taste, then season with salt and pepper if desired. Serve the baked quiches with the salad on the side. Garnish with the sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients
Remove the honey from the refrigerator to bring to room temperature. 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.
2
Cook the corn & pancetta
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn kernels and pancetta 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 corn is softened and the pancetta is browned and cooked through. Turn off the heat.
3
Make the filling
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.
5
Assemble & bake the quiches
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.
6
Make the salad & serve your dish
Meanwhile, roughly chop the lettuce. Halve the radishes lengthwise, then thinly slice crosswise. In a large bowl, whisk together the honey (kneading the packet before opening), vinegar, and 1 tablespoon of olive oil; season with salt and pepper. Add the sliced radishes; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Just before serving, add the chopped lettuce to the bowl of marinated radishes. Gently toss to coat. Taste, then season with salt and pepper if desired. Serve the baked quiches with the salad on the side. Garnish with the sliced green tops of the scallions. Enjoy!
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