Leek, Sausage And Fontina Quiche - Cuisinart FP-14BK - Elite Food Processor Instruction Booklet

LEEK, SAUSAGE AND FONTINA QUICHE

F :
ILLING
1 P B
RECIPE ÂTE
1
GARLIC CLOVE
1 ,
SMALL LEEK WHITE AND LIGHT
GREEN PARTS ONLY
½- (1.25
INCH
6 (170
OUNCES
CHICKEN APPLE SAUSAGE
INTO SMALL DICE
1
TABLESPOON
UNSALTED BUTTER
¼ (1
TEASPOON
GROUND BLACK PEPPER
DIVIDED
2 (60
OUNCES G
CHEESE
¾ (175 )
CUP ML
¾ (175 )
CUP ML
2
LARGE EGGS
2
LARGE EGG YOLKS
¼ (1
TEASPOON
SALT
A perfect dish for Sunday brunch.
Makes 12 servings
for baking
Prepare Páte Brisée according to recipe on page 15.
(P 15)
RISÉE AGE
While dough is chilling, preheat oven to 350°F (180˚C).
Roll out one dough disc* to ¹⁄ 8 -inch (0.3 cm) thick to fi t a 9-inch
,
CUT INTO
(23 cm) tart pan. Fit the dough into the pan. Chill in refrigerator
)
CM PIECES
for about 30 minutes.
)
G PRECOOKED
While dough is chilling, preheat oven to 350°F (180°C).
,
CUT
Using a fork, prick the dough evenly all over but make sure not
(15 )
ML
to go entirely through the dough. Line the shell with parchment
and weigh down with dried beans or rice. Bake in oven for
)
ML FRESHLY
25 minutes, or until the dough underneath the parchment is no
,
longer wet. Remove the beans/rice and parchment and continue
baking until the shell is golden brown, about an additional
)
FONTINA
10 minutes. Remove and reserve.
While the quiche shell is baking, insert the small metal chopping blade
WHOLE MILK
into the small work bowl. Process the garlic until fi nely chopped. Add
HEAVY CREAM
the leeks and pulse to chop, about 6 pulses.
Place a skillet over medium heat and add the sausage; cook for
)
about 3 minutes. Add the butter, garlic, leeks and a pinch of
ML KOSHER
pepper. Stir over medium-low heat until vegetables are soft,
about 2 to 3 minutes.
Place the reversible shredding disc on the medium shredding
side into the medium work bowl and shred the fontina. Remove
and reserve. Replace the shredding disc with the large metal
chopping blade and add the milk, cream, eggs, yolks, salt,
remaining pepper and half of the shredded fontina. Process to
combine all ingredients, about 10 seconds.
To assemble the quiche: spread the sausage and leeks evenly
along the bottom of the baked tart shell. Pour the egg mixture
over the vegetables and scatter the remaining fontina on the top.
Bake for 35 to 40 minutes until quiche is lightly browned and just set.
Remove from oven and let sit for about 5 to 10 minutes before
serving.
*The second dough disc may either be used within 3 days if
refrigerated or it may be wrapped well and stored in the freezer
until needed.
Nutritional information per serving (including pastry):
Calories 181 (83% from fat)
sat. fat 10g
Approximate preparation time: 20 minutes plus 40 minutes
|
chol. 116mg
BREAKFAST & BRUNCH
| | |
carb. 3g pro. 4g fat 17g
| |
sod. 301mg calc. 62mg
|
|
fi ber 0g
18