Mushroom, Leek And Gruyère Quiche - Cuisinart FP-8GMP1 Instruction And Recipe Booklet

MUSHROOM, LEEK AND GRUYÈRE QUICHE
From an elegant weekend brunch to a light lunch or dinner
when paired with salad, quiche works for any meal.
½
RECIPE PÂTE BRISÉE DOUGH
( 55)
PAGE
1
GARLIC CLOVE
1
SMALL TO MEDIUM LEEK
AND CUT INTO
4
OUNCES MUSHROOMS
1
TEASPOON OLIVE OIL
¼
TEASPOON KOSHER SALT
1
TEASPOON FRESH THYME
½
TO TEASPOON DRIED
2
OUNCES GRUYÈRE
¾
CUP WHOLE MILK
½
CUP HEAVY CREAM
3
LARGE EGGS
1
LARGE EGG YOLK
¼
TEASPOON FRESHLY GROUND
BLACK PEPPER
Once oil is hot, add the chopped garlic and leek with a pinch of the salt. Sauté until
softened, about 4 minutes. Add the mushrooms and thyme. Sauté until mushrooms are
softened and have picked up some color, about 6 to 10 minutes.
5. While the mushrooms are cooking, remove the slicing disc and insert the fine shredding
disc. Shred the Gruyère on High. Remove and reserve.
6. Replace the shredding disc with the chopping blade. Put the milk, cream, eggs, yolk,
remaining salt and the pepper in the work bowl. Process on Low to fully combine.
7. To assemble the quiche, scatter the garlic, leek and mushrooms evenly along the bottom of
the baked tart shell. Pour the egg mixture over the vegetables and scatter the Gruyère on top.
8. Place the quiche on a baking sheet and bake for 25 to 30 minutes or until just set.
9. Remove from oven and let sit for 5 to 10 minutes before serving.
Nutritional information per serving:
Calories 193 (70% from fat) • carb. 9g • pro. 5g • fat 15g • sat. fat 9g
• chol. 102mg • sod. 185mg • calc. 79mg • fiber 0g
Makes 12 servings
1. Preheat oven to 350°F.
2. Roll out dough to
,
TRIMMED
½-
INCH PIECES
,
DIVIDED
( ¼
OR
)
3. While shell is baking, prepare the filling. Insert the
4. Put oil in a medium skillet over medium-low heat.
9-inch tart pan. Chill in refrigerator for 30 to 40
minutes. Using a fork, prick the chilled dough evenly
all over, but make sure not to go entirely through the
dough. Line the shell with parchment and weigh it
down with dried beans or rice. Bake for 15 to 20
minutes, or until the dough under the parchment is
no longer wet. Remove the beans/rice and parchment
and continue baking until the shell is golden brown,
an additional 10 to 15 minutes. Remove and set
aside. Reduce the oven temperature to 325°F.
chopping blade into the work bowl of the food
processor. With the unit running on High, add the
garlic and leek through the feed tube and process to
finely chop. Remove and reserve. Remove the
chopping blade and insert the medium slicing disc
and slice the mushrooms on Low.
⁄
1
-inch thick circle and fit into a
8
ENTRÉES
49