Cauliflower Mac & Cheese with Farmhouse Cheddar
Sartori® Farmhouse Cheddar • Serves 4-6
Recipes
Hatch Chile Cheese & Tomato Quiche
Featuring fresh tomatoes, sweet corn, and green herbs this custardy quiche is the perfect vehicle for the spicy, sweet-smoky flavors and buttery finish of Hatch Chile BellaVitano.
Serving Size
1 slice
Serves
8
Ingredients
Sartori® Cheese
1¼ cups, (5 oz) BellaVitano® Hatch Chile cheese shredded, divided
1½ cups All-Purpose Flour
¼ teaspoon salt
7 tablespoons cold butter, cut into small chunks
3 tablespoons ice water
1 medium tomato, cut into ¼” thick slices
3 large eggs, lightly beaten
1¼ cups half-and-half
½ teaspoon salt
1/8 teaspoon ground black pepper
½ cup fresh, or canned and drained corn kernels
1 tablespoon chopped parsley
1 teaspoon chopped fresh thyme
1 green onion, chopped
Optional garnish: Parsley leaves, thyme leaves, cracked black pepper
Directions
Step 1
To prepare crust:
Add ¼ cup shredded cheese, flour, and salt to a food processor; pulse until combined and cheese is cut into small pieces. Add butter; pulse until well combined and the mixture resembles coarse sand. Transfer mixture to a large bowl.
Step 2
Sprinkle with water. Using a rubber spatula, press dough into a ball; if mixture seems too dry, sprinkle with an additional teaspoon ice water.
Step 3
Turn dough out onto a lightly floured surface and form into about a 4”disk. Wrap in plastic and chill 30 minutes.
Step 4
Preheat oven to 375F. Roll dough into a 12-inch circle on a lightly floured surface. Fit into a 9-inch pie plate, and crimp edges. Line pastry with parchment paper; fill with dried beans or pie weights.
Step 5
Bake at 375F 15 minutes; remove beans and parchment and cool on a wire rack 10 minutes.
Step 6
Arrange tomato slices in a single layer on paper towels; drain 5 minutes.
Step 7
Combine eggs, half and half, salt, and pepper in a bowl. Stir in parsley, thyme, and green onions.
Step 8
Set aside 1 tablespoon shredded cheese, sprinkle remaining cheese in the bottom of the cooled crust, top with corn. Arrange tomato slices over corn, overlapping slightly. Slowly pour egg mixture over tomatoes.
Step 9
Bake for 35 minutes or until egg mixture is just set in center. Cover with foil for the last 10 minutes if crust is becoming too dark. Transfer to a wire rack; sprinkle surface of quiche with the reserved cheese. Cool in dish 20 minutes before serving. Garnish with additional herbs and cracked black pepper, if desired.
