Culture Magazine

58 culturecheesemag.com BEGINNINGS 2024 RECIPES QUICHE WITH ROASTED RED PEPPER, BROCCOLINI, AND STRACCHINO Quiche is the perfect all-in-one-meal for breakfast, lunch, or dinner. Since broccolini is milder and sweeter than broccoli, it won't overpower the dish, plus the sweet sliced red pepper adds brightness. Makes 1 quiche DOUGH: 1½ cup plus 2 tablespoons all-purpose flour 9 tablespoons unsalted butter, cut into pea-size pieces 1½ teaspoons salt FILLING: 1 head broccolini, stems removed 1 tablespoon olive oil 10 large eggs 4 cups heavy cream 3 teaspoons salt, plus more to season broccolini ½ teaspoon ground pepper, plus more to season broccolini 1 cup roasted red pepper, cut into strips 8 ounces stracchino, cut into ½-inch cubes DOUGH: fCombine flour, butter, and salt in a mixing bowl. Mix by hand until the consistency is fine meal. Add ¼ cup of water and mix until dough comes together. Wrap in cling wrap and refrigerate for 1 hour. fHeat oven to 375°F and grease a 10-inch pie pan. Remove dough from refrigerator. fRoll dough into a 13-inch circle about ¼-inch thick and place in prepared pie pan. Press along edges, pushing dough firmly against the side of the pan. Extra dough will be trimmed after baking. fLine dough with parchment paper and fill with dried beans or pie weights. Bake for 20 minutes, or until crust is golden brown. fRemove beans and parchment paper. Bake uncovered for an additional 5 minutes. After dough has cooled, trim excess from the edges. Set aside. FILLING: fHeat oven to 350°F. fAdd broccolini florets to a parchment- lined baking sheet. Drizzle florets with olive oil and season with salt and pepper. Bake for 10 minutes. fWhisk together eggs, cream, salt, and pepper in a large mixing bowl. Strain egg mixture. fEvenly distribute roasted broccolini, roasted red pepper, and stracchino on bottom of the baked crust. Pour in as much of the egg mixture as will fit and bake for 10 minutes. fAfter 10 minutes, when the vegetables have settled and cheese has melted, pour remaining egg mixture in center of the quiche. fBake for 1 hour, or until custard is firm and a knife inserted in the center comes out clean. Remove from oven and cool 10 to 20 minutes before serving. STRACCHINO FLAKY ROLLS Nothing says comfort like these steamy, cheesy, flaky rolls freshly plucked from a bread basket at your dinner table. While parsley and olives add a punch of briny flavor, feel free to replace with alternatives suchn as chopped peaches or ground sausage. Yields 12 rolls 2 sticks unsalted butter, plus more for molds 3½ cups bread flour, plus more for molds 3 teaspoons kosher salt 3 teaspoons sugar 1 pack (2¼ teaspoons) instant yeast 1 cup milk 8 ounces stracchino, softened 1 cup Kalamata olives, pits removed and quartered ¼ cup freshly chopped parsley

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