Corn & Feta Quiche
with Romaine Lettuce & Radish Salad
Ingredients
- 10 oz Hot Italian Pork Sausage
- 3 oz Diced Pancetta (alternative option)
- 2 Pasture-Raised Eggs
- 2 Pie Crusts
- 2 cloves Garlic
- 3 oz Radishes
- 2 ears Corn
- 1 Romaine Lettuce Heart
- 2 Scallions
- 1½ oz Feta Cheese
- 1 Tbsp Red Wine Vinegar
- 2 tsps Honey
- ¼ tsp Crushed Red Pepper Flakes
From your pantry:
Instructions
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Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 400°F. Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cob. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops.
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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 it 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.
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Make the filling
Crack the eggs into a large bowl. Add the cheese (crumbling before adding) and ¼ cup of water. Whisk until combined. Add the cooked corn. Season with salt and pepper; stir until thoroughly combined.
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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 browned and the filling is set and cooked through. Remove from the oven. Let stand at least 2 minutes before serving.
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Make the salad & serve your dish
Meanwhile, roughly chop the lettuce. Halve the radishes lengthwise; then thinly slice crosswise. In a large bowl, whisk together the honey, vinegar, and 1 tablespoon of olive oil; season with salt and pepper. Add the sliced radishes; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Just before serving, add the chopped lettuce to the bowl of marinated radishes. Toss to coat. Taste, then season with salt and pepper if desired. Serve the baked quiches with the salad on the side. Garnish with the sliced green tops of the scallions. Enjoy!
Protein Variations
Sausage
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Additional step for sausage
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl.
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Customized step 2
Cook the corn as directed, using the pan of reserved fond.
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Customized step 3
Make the filling as directed, adding the cooked sausage along with the corn.
Pancetta
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Additional step for 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.
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Customized step 2
Cook the corn as directed, using the pan of reserved fond.
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Customized step 3
Make the filling as directed, adding the cooked pancetta along with the corn.
📷 View Original Recipe Card
