Corn & Feta Quiche with Romaine Lettuce & Radish Salad
Summer Produce

Corn & Feta Quiche

with Romaine Lettuce & Radish Salad

40 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
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    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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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      780 Cals (est.)
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    fresh
    ingredients
    Corn & Feta Quiche with Romaine Lettuce & Radish Salad
    Title
    • 2 Pasture-Raised Eggs
    • 2 Pie Crusts
    • 2 cloves Garlic
    • 3 oz Radishes
    • 2 Scallions
    • 2 ears Of Corn
    • 1 Romaine Lettuce Heart
    • ¼ tsp Crushed Red Pepper Flakes
    • 1½ oz Feta Cheese
    • 1 Tbsp Red Wine Vinegar
    • 2 tsps Honey
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 400°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.

    Cook the corn
    2 Cook the corn

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. 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 softened. Turn off the heat.

    Make the filling
    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. Season with salt and pepper; stir until thoroughly combined.

    Assemble & bake the quiches
    4 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, 19 to 21 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.

    Make the salad & serve your dish
    5 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, 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. 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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    Corn & Feta Quiche

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 400°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

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. 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 softened. Turn off the heat.

    Cook the corn
    Make the filling
    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. Season with salt and pepper; stir until thoroughly combined.

    4 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, 19 to 21 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.

    Assemble & bake the quiches
    Make the salad & serve your dish
    5 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, 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. 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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