Tag: Breakfast
Cheesy Capocollo Quiche
This extra cheesy, extra meaty quiche screams #brunchgoals.
Using a double cream cheese like Sweet Grass’s Green Hill will add a rich and melty texture to the quiche that oozes out when you slice into it.
Take the opportunity to use whatever veg, meats, and herbs are hanging in your fridge:
- Sliced piquillo peppers and blanched spinach, roasted broccoli, asparagus, peas, roasted sweet potatoes.
- Sliced ham, rotisserie chicken, smoked salmon, or spicy Capocollo from Smoking Goose sliced from the meat counter.
- Basil, dill, parsley, mint, thyme
Cutting the cheese into wedges creates these melty pockets of creamy cheese, but it does take the quiche a bit longer to set. Give the quiche the jiggle test a few times before removing it from the oven. The egg custard should be set and the middle should barely jiggle.
Cheesy Capocollo Quiche
Ingredients
- 1 package premade pie dough
- ½ cup heavy whipping cream
- ½ cup whole milk
- 2 Tbsp parsely, chopped
- 1 Tbsp fresh dill, chopped
- ½ tsp salt
- ¼ tsp black pepper
- 6 piquillo peppers, thinly sliced
- ½ cup blanched spinach
- 4 oz. Smoking Goose Capocollo, thinly sliced
- 8 oz. Green Hill, cut into 16 wedges
- Microgreens or extra chopped herbs for garnish
Instructions
- Preheat oven to 375°F
- On a lightly floured surface, roll out the pie dough into a 12-inch circle. Transfer to a pie pan and allow dough to slump down into the pan. Cut away the excess dough that hangs over the pan and place in the freezer for 10–15 minutes.
- Remove the dough from the freezer and line with parchment paper. Place rice or beans on top of the paper, evenly covering the surface of the crust. Bake for 15 minutes. Carefully pour out the hot rice or beans and use a fork to prick a few holes in the bottom of the crust. Put the crust back in the oven to bake until lightly golden, about another 10–15 minutes. Remove from the oven and place on a baking sheet.
- To make the egg custard, whisk together eggs, heavy whipping cream, whole milk, chopped herbs, salt, and pepper. Pour into a spouted measuring cup. Set aside.
- Start filling the crust by scattering half of the sliced piquillos and spinach on the bottom of the crust. Arrange the wedges of cheese on top, turning the wedges to face different directions. Nestle slices of Capocollo in between the cheese wedges and top with remaining piquillos and spinach.
- Gently pour the egg custard into the nooks and crannies of the filling.
- Place the baking sheet in the oven and bake until the egg custard is set, the cheese is melted, and the edges of the Capocollo start to crisp up, about 40-50 minutes.
- Cool for 30 minutes. Sprinkle on microgreens or chopped herbs. Serve warm or at room temp.
Chèvre Green Chile Breakfast Tostadas
Laura Chenel is considered by many to be one of the founding mothers of American artisan cheese. Laura, along with Allison Hooper of Vermont Creamery, Judy Schad of Capriole and Mary Keehn of Cypress Grove, blazed the trail for farmstead cheese in America.
During the 80’s, when most of America was producing – and eating – artificial cheese made in large factories, these women took what little resources and knowledge they had and began to make small-batch, artisan goat cheese.
These women’s contribution to America’s cheese culture is undeniable, and we are honored to feature many of their cheeses in the Aperitivo case.
Laura Chenel’s marinated goat cheese comes in the most adorable (and recyclable) handled buckets, and pack a ton of flavor. The rich and creamy goat cheese is then blended with green enchilada sauce, making for the most addictive and versatile condiment.
This recipe uses the sauce as a base for breakfast tostadas. But could be used in traditional enchiladas, as a dip with corn chips or as a southwestern inspired salad dressing.
If you are feeling up to the challenge, make your own green chile sauce. But if you are pressed for time (or lazy,) the store-bought jarred variety works just fine.
Chèvre Green Chile Breakfast Tostadas
For the sauce:
- 1 15 oz. jar green chile enchilada sauce
- 1 bucket Laura Chenel Marinated Goat Cheese – Jalapeño Chile
For the tostadas:
- Tostada shells
- Eggs, fried to over medium or sunny-side up
- Pickled jalapeños or Mama Lil’s peppers
- Cilantro, chopped
- Salt and pepper
To make the sauce, add the jar of enchilada sauce and all but one of the marinated goat cheese discs to a blender and purée until smooth. Keep in an airtight container in the fridge up to one week.
To make the tostadas, place the shells flat on a plate. Generously spoon the sauce over the shells. Top each shell with an egg. Crumble the last disc of the goat cheese and scatter around the tostadas. Lightly drizzle oil from the goat cheese bucket around the tostadas and garnish with pickled peppers, chopped cilantro and salt and pepper.
