Culture Magazine

64 culturecheesemag.com C O O K I N G W I T H C H E E S E 202 3 BUTTERNUT SQUASH AND KALE STRATA Written by Cassy Vires Strata is traditionally served for breakfast or brunch, but it can make for a wonderful meal any time of day—just serve with a green salad for a hearty, filling feast. Serves 8 3 tablespoons olive oil, divided 2 yellow onions, thinly sliced Kosher salt and freshly ground black pepper, to taste 2 cloves garlic, minced 2 teaspoons chopped fresh thyme Pinch red pepper flakes 12 ounces kale, ribs removed and leaves chopped 2 tablespoons unsalted butter ¼ cup all-purpose flour 2½ cups whole milk, divided 1 cup heavy cream ½ cup sour cream 8 large eggs 1-pound loaf crusty multigrain bread, cut into 1-inch pieces 2 pounds butternut squash, peeled and diced 1 cup grated smoked cheddar cheese, divided Warm 2 tablespoons olive oil in a large skillet over medium heat. Add onions, reduce heat to medium-low, and cook, stirring occasionally, until golden and caramelized, about 25 minutes. Season with salt and pepper. Stir in garlic, thyme, and red pepper flakes and cook for 1 minute. Add remaining olive oil and kale, increase heat to medium-high and cook, tossing, until kale is wilted and tender, about 5 minutes. Transfer mixture to a bowl to cool. Melt butter in same skillet. Add flour, reduce heat to medium, and cook, whisking constantly, until a light golden paste forms. Whisk in 1 cup milk, season with salt and pepper, and cook, whisking, until mixture is very thick and no floury taste remains, 8 to 10 minutes. Remove from heat and whisk in heavy cream, sour cream, and remaining 1½ cups milk. Cool for at least 10 minutes, then whisk eggs into mixture. Heat oven to 325°F. Generously grease a 9-inch-by-13-inch baking pan. Combine kale mixture, milk mixture, bread, butternut squash, and ½ cup smoked cheddar in a large bowl. Mix well and pour into prepared baking dish. Let stand for 30 minutes, occasionally pressing down on bread. Bake strata for 55 minutes to 1 hour, until almost set. Increase oven temperature to 475°F. Sprinkle remaining ½ cup cheese on top and bake for about 10 minutes more, until top is lightly browned. Let stand for 15 minutes before serving. MUENSTER, SPINACH, AND SMOKED HAM QUICHE Written by Teresa Finney Photographed by Heath Robbins Styled by Catrine Kelty This quiche comes together quickly thanks to frozen pie crust, making it perfect for weeknight dinners or a quick Sunday brunch. Serve with a leafy green salad to counter its richness. Makes 1 quiche 1 9-inch deep-dish frozen pie crust 4 ounces smoked ham, diced 3 cups packed fresh spinach 4 large eggs ½ cup whole milk 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon finely chopped fresh oregano ½ cup grated muenster cheese Heat oven to 400°F. Parbake frozen pie crust according to package directions and set aside. Add diced smoked ham to a medium skillet set over medium heat. Cook until edges just begin to brown, about 3 to 5 minutes. Add spinach to skillet and cook until wilted, about 2 to 3 minutes. Remove from heat. Add eggs, milk, salt, pepper, and oregano to a medium mixing bowl and whisk to combine. Spoon smoked ham and spinach filling into bottom of parbaked pie crust. Sprinkle grated muenster on top and pour in egg mixture. Bake quiche for 45 to 55 minutes, or until the center of the quiche jiggles slightly (filling will continue to set as it cools) and the edges of the crust are golden brown. Cool for 20 to 30 minutes before slicing and serving. Muenster, Spinach, and Smoked Ham Quiche

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