We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Corn & Goat Cheese Quiche
with Butter Lettuce Salad & Ranch Dressing
45 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
2 Servings
- Est. 830 Cals/serving
-
View All
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Flaky pie crusts are the perfect partner for a filling of sweet corn and smooth, tangy goat 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.
Get Cooking
fresh
ingredients
Title
-
2 Pie Crusts
-
2 Pasture-Raised Eggs
- 2 cloves Garlic
- 3 oz Radishes
- 2 Scallions
- 2 ears Of Corn
- 1 head Butter Lettuce
- 1 oz Goat Cheese
-
3 Tbsps Ranch Dressing
- ¼ tsp Crushed Red Pepper Flakes
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Place an oven rack in the center of oven, then preheat to 425°F. Wash and dry the fresh produce. If necessary, remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. If necessary, peel the garlic, then roughly chop. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut off and discard the root end of the lettuce; separate the leaves. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise.
2
Cook the corn:
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the corn in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. 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 occasionally, 1 to 2 minutes, or until softened. Turn off the heat.
3
Make the filling:
Crack the eggs into a large bowl; add 1/4 cup of water and beat until smooth. Add the cooked corn and cheese (if necessary, finely crumble before adding). Season with salt and pepper and stir until thoroughly combined.
4
Assemble & bake the quiches:
Place the pie crusts on a sheet pan, leaving them in their tins. Divide the filling between the crusts; season with salt and pepper. Bake, rotating the sheet pan halfway through, 16 to 18 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.
5
Make the salad & finish your dish
Just before serving, in a large bowl, combine the lettuce leaves and sliced radishes. Add the ranch 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!
1
Prepare the ingredients:
Place an oven rack in the center of oven, then preheat to 425°F. Wash and dry the fresh produce. If necessary, remove and discard the husks and silks of the corn. Cut the kernels off the cobs; discard the cobs. If necessary, peel the garlic, then roughly chop. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut off and discard the root end of the lettuce; separate the leaves. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise.
2
Cook the corn:
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the corn in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. 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 occasionally, 1 to 2 minutes, or until softened. Turn off the heat.
3
Make the filling:
Crack the eggs into a large bowl; add 1/4 cup of water and beat until smooth. Add the cooked corn and cheese (if necessary, finely crumble before adding). Season with salt and pepper and stir until thoroughly combined.
4
Assemble & bake the quiches:
Place the pie crusts on a sheet pan, leaving them in their tins. Divide the filling between the crusts; season with salt and pepper. Bake, rotating the sheet pan halfway through, 16 to 18 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.
5
Make the salad & finish your dish
Just before serving, in a large bowl, combine the lettuce leaves and sliced radishes. Add the ranch 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!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered