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

with Romaine 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 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.
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    Dietary Information

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    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      760 Cals (est.)
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    fresh
    ingredients
    Corn & Goat Cheese Quiche with Romaine Lettuce Salad & Ranch Dressing
    Title
    • 2 Pasture-Raised Eggs
    • 2 Pie Crusts
    • 2 ears Corn
    • 1 Romaine Lettuce Heart
    • 3 oz Radishes
    • 2 Scallions
    • 1 oz Goat Cheese
    • 3 Tbsps Ranch Dressing
    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of 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. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the lettuce. 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 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 sliced white bottoms of the scallions; 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 1/4 cup of water; season with salt and pepper. Beat until smooth. Add the cooked corn and goat cheese (crumbling before adding). 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 lightly browned and the filling is set and cooked through. Remove from the oven. Let stand at least 2 minutes.

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

    Just before serving, in a large bowl, combine the chopped lettuce, sliced radishes, and ranch dressing; season with salt and pepper. Toss to coat. Serve the baked quiches with the salad on the side. Garnish the quiches 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; preheat to 400°F. Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the lettuce. Halve the radishes lengthwise, then thinly slice crosswise.

    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 sliced white bottoms of the scallions; 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 1/4 cup of water; season with salt and pepper. Beat until smooth. Add the cooked corn and goat cheese (crumbling before adding). 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 lightly browned and the filling is set and cooked through. Remove from the oven. Let stand at least 2 minutes.

    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 chopped lettuce, sliced radishes, and ranch dressing; season with salt and pepper. Toss to coat. Serve the baked quiches with the salad on the side. Garnish the quiches with the sliced green tops of the scallions. Enjoy!

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