Broccoli and Cheese Quiche

INGREDIENTS:

Crust:

• 1 teaspoon kosher salt

• 2 cups all-purpose flour, plus more for surface

• 11 tablespoons chilled unsalted butter, cut into pieces

Filling & Assembly:

• 1 tablespoon olive oil

• 1/2 small shallot, chopped

• 1 garlic clove, finely chopped

• 1 small head of broccoli (about 8 ounces), halved lengthwise, chopped (about 3 cups)

• 1 bunch small Swiss chard, ribs and stems removed, leaves coarsely torn (about 4 cups)

• 4 ounces feta, crumbled (about 1 cup)

• 2 ounces sharp cheddar, grated (about 1 cup)

• 6 large eggs

• 3 large egg yolks

• 1 3/4 cups heavy cream

• 1 cup half-and-half or heavy cream or whole milk

• 3 tablespoons chopped chives

• 1 teaspoon kosher salt

• Freshly ground black pepper

Special Equipment:

• A 9-inch springform pan

PREPARATION:

Crust:

1. Whisk salt and 2 cups flour in a large bowl to combine. Work in butter with your fingers until largest pieces are pea-size. Drizzle in 1/4 cup ice water and rake with your fingers to combine. Turn dough out onto a work surface and lightly knead to work into a shaggy dough (no dry spots should remain). Flatten into a disk; wrap in plastic and chill until firm, at least 2 hours and up to 2 days ahead.

2. Place a rack in middle of oven; preheat to 350°F. Roll out dough on a lightly floured surface to a 14" round. Transfer dough to pan. Lift up edges and allow dough to slump down into pan, then pat into corners and up around the sides of pan. Smooth out dough so it doesn’t have any creases or folds and trim to just below the rim. (Save any scraps for patching.) Freeze until very firm, about 20 minutes.

3. Line dough with 2 layers of overlapping parchment paper and fill with pie weights or dried beans (ideally right up to the rim; pillage the pantry for old dried beans and rice to get you there). Bake until crust is golden brown all the way around edges (peek below the parchment), 60–75 minutes. Carefully remove parchment and pie weights. If needed, patch any cracks with reserved dough trimmings and bake crust just until patches are opaque, about 5 minutes. Let crust cool.

Filling & Assembly:

1. Reduce oven heat to 325°F. Heat oil in a large skillet over medium. Cook shallot and garlic, stirring occasionally, until softened, about 5 minutes. Add broccoli and cook, tossing occasionally, until crisp-tender, about 5 minutes. Add Swiss chard leaves and cook, tossing often, just until wilted, about 2 minutes. Let cool. Stir in feta and cheddar.

2. Whisk eggs, egg yolks, cream, and half-and-half in a medium bowl just to combine. Mix in chives and salt; season with pepper. Scrape vegetable mixture into crust, then carefully pour in egg mixture. Bake quiche until filling is lightly browned and set across the surface but slightly wobbly in the center inch or two, 75–90 minutes. Let quiche cool in pan before unmolding and slicing.

Do Ahead: Quiche can be baked 2 days ahead. Cover and chill.

Marinated Red Peppers with Garlic and Marjoram

INGREDIENTS:

• 8 red bell peppers

• 2 garlic cloves, very thinly sliced

• 1/4 cup olive oil

• 2 tablespoons (or more) sherry vinegar or red wine vinegar

• 2 tablespoons chopped marjoram, divided

• Kosher salt

PREPARATION:

1. Heat broiler. Place bell peppers on a rimmed baking sheet. Broil, turning occasionally, until skins are blackened and blistered all over, 14–17 minutes. Transfer peppers to a large bowl, cover with plastic wrap, and sweat 15 minutes.

2. Remove skins and seeds from peppers; discard. Tear peppers into about 2"-wide strips. Toss in a clean large bowl with garlic, oil, vinegar, and 1 Tbsp. marjoram; season with salt. Let sit at least 20 minutes and up to 4 hours.

3. Just before serving, taste peppers and season with more vinegar and/or salt if needed. Scatter remaining 1 Tbsp. marjoram over top. 

Indian-Spiced Chicken, Eggplant, and Tomato Skewers

INGREDIENTS:

• 4 garlic cloves, finely grated

• 1 (3") piece ginger, finely grated

• 1 (14-ounce) can coconut milk

• 3 teaspoons finely grated lime zest

• 2 tablespoons fresh lime juice

• 2 tablespoons tomato paste

• 3 teaspoons kosher salt

• 1 1/2 teaspoons ground turmeric

• 1/4 teaspoon cayenne pepper

• 1/4 teaspoon ground cardamom

• 2 pounds boneless skinless chicken thighs, trimmed, cut into 1 1/2" cubes

• 1 medium eggplant, cut into 1 1/2" cubes

• 1 small red onion, cut into 2" pieces

• 1 pint cherry tomatoes

• Canola or vegetable oil (for grill)

• Naan or flatbread, cilantro, lime wedges, and plain yogurt (for serving)

Special Equipment:

• 14 (8–12-inch-long) metal or bamboo skewers soaked in water at least 1 hour

PREPARATION:

1. Whisk garlic, ginger, coconut milk, lime zest and juice, tomato paste, salt, turmeric, cayenne, and cardamom in a large bowl. Transfer half of marinade to another large bowl. Add chicken to 1 bowl of marinade; toss to coat. Add eggplant, onion, and tomatoes to the other bowl; toss to coat. Cover and chill at least 1 hour.

2. Thread each ingredient onto its own set of skewers: divide chicken among 6 skewers, tomatoes among 4, eggplant among 3, and onion on 1.

3. Prepare a grill or grill pan for high heat; generously oil grates. Grill skewers, turning often, until well charred and cooked through, about 5 minutes for tomatoes, 10 minutes for chicken, and 15 minutes for eggplant and onion.

4. Just before serving, toast naan on grill until warmed through, about 2 minutes. Top grilled chicken and vegetables with cilantro and serve with naan, lime wedges, and yogurt alongside.

Do Ahead: Ingredients can be marinated 1 day ahead; cover and chill. Skewers can be assembled 1 day ahead; cover and chill.

Carrot Bisque with Ginger and Mint

INGREDIENTS:

• 4 cups vegetable or chicken broth

• 1 pound carrots, diced

• 1/2 medium onion, chopped

• 1 tablespoon finely chopped fresh ginger

• 1 teaspoon grated nutmeg

• 1 clove garlic, finely chopped

• 1/2 cup low-fat milk or unsweetened, plain soy milk

• 1 tablespoon unsalted butter or canola oil

• 1/4 teaspoon ground black pepper

• Chopped fresh mint, for garnish

PREPARATION:

1. Combine broth, carrots, onion, ginger, nutmeg and garlic in a medium pot. Bring to a boil, reduce heat and simmer over medium heat, covered, until carrots are tender, about 15 minutes. Purée and add milk, butter and pepper. Reheat over low heat. Garnish with mint.

Chicken Tostada With Radish Slaw

INGREDIENTS:

Chicken:

• Fresh orange juice, 2/3 cup (5 fl oz/150 ml)

• Fresh lime juice, 3 tbsp

• Achiote paste, 3 tbsp

• Yellow onion, 1 small, chopped

• garlic, 2 cloves, chopped

• Dried oregano, 1/2 tsp

• Boneless, skinless chicken thighs, 2 lb (1 kg)

• Kosher salt and freshly ground pepper

Radish Slaw:

• Radishes, 2 1/2 cups (about 18) trimmed, halved, and thinly sliced

• Green onions, 2, thinly sliced

• Fresh cilantro, 1/3 cup (1/2 oz/15 g) chopped

• Fresh lime juice, 1 tbsp

• Corn oil, for frying

• Corn tortillas, 12, each 4 inches (10 cm) in diameter

• Cotija cheese, 3 oz (90 g), crumbled

• Avocados, 2 large, halved, pitted, peeled, and sliced

PREPARATION:

1. To prepare the chicken, in a heavy Dutch oven, stir together the orange juice, lime juice, and achiote paste until the achiote paste is smooth. Add the onion, garlic, and oregano and mix well. Add the chicken thighs and turn to coat evenly. Sprinkle the chicken with salt.

2. Cover, place over medium heat, bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until the sauce has thickened and the chicken is opaque throughout when pierced with a knife tip, about 40 minutes. Uncover and continue to simmer until the sauce is very thick and the chicken begins to fall apart and catch on the bottom of the pan, about 10 minutes.

3. Remove from the heat and let cool slightly, then shred the chicken. Season with salt and pepper.

4. To make the radish slaw, in a small bowl, combine the radishes, green onions, cilantro, and lime juice and toss to mix. Season with salt.

5. Pour oil to a depth of 1 inch (2.5 cm) into a deep, heavy frying pan and warm over medium-high heat until almost smoking. One at a time, add the tortillas and cook, turning once with tongs, until crisp and golden, 1-2 minutes. As each tortilla is ready, transfer it to paper towels to drain, then sprinkle lightly with salt.

6. Arrange 2 tortillas side by side on each individual plate. Top the tortillas with the chicken, dividing it equally, and then spoon the radish slaw evenly over the chicken. Top the tostadas evenly with the cheese and the avocado slices and serve.