Corn & Goat Cheese Quiche with Butter Lettuce Salad & Ranch Dressing

Corn & Goat Cheese Quiche

with Butter Lettuce Salad & Ranch Dressing

45 MIN
2 Servings
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From the Test Kitchen

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.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    820 Cals (est.)
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fresh
ingredients
Corn & Goat Cheese Quiche with Butter Lettuce Salad & Ranch Dressing
Title
  • 2 Pie Crusts
  • 2 Pasture-Raised Eggs
  • 2 cloves Garlic
  • 3 oz Radishes
  • 2 Scallions
  • 2 ears Of Corn
  • 1 head Butter Lettuce
  • 3 Tbsps Ranch Dressing
  • 2 Tbsps Spreadable Goat Cheese
  • ¼ tsp Crushed Red Pepper Flakes
Prepare the ingredients
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 the 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.

Cook the corn
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 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 and 1/4 cup of water. Whisk until combined and smooth. 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, 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.

Make the salad & serve your dish
5 Make the salad & serve 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

Prepare the ingredients
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 the 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.

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 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 and 1/4 cup of water. Whisk until combined and smooth. 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, 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.

Assemble & bake the quiches
Make the salad & serve your dish
5 Make the salad & serve 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! 

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