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
-
Time45 min
-
Servings2
-
NutritionEst. 800 calories
Flaky, ready-to-fill crusts are paired with an eggy filling of sweet corn and smooth, tangy goat cheese. whose richness is balanced by a lightly-dressed salad.
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
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. 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 (finely crumbling 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 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. 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 (finely crumbling 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 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