Corn & Goat Cheese Quiche

with Romaine Lettuce Salad & Ranch Dressing

45 MIN

+$2.99/serving 2 Servings

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add Pancetta

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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Nutrition

PER SERVING
Calories

940 Cals (est.)

View Full Nutrition

fresh

ingredients

3 oz Diced Pancetta
2 Pie Crusts
2 Pasture-Raised Eggs
2 ears Corn
1 Romaine Lettuce Heart
3 oz Radishes
2 Scallions
1 oz Goat Cheese
3 Tbsps Ranch Dressing

step-by-step

instructions

Cook Along

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 pancetta

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

3 Cook the corn

In the pan of reserved fond, 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.

4 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 pancetta, cooked corn and goat cheese (crumbling before adding). Stir until thoroughly combined.

5 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.

6 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!