Sausage And Kale Quiche - Cuisinart FP-11 Series Instruction And Recipe Booklet

Great for a Sunday brunch, this quiche will please any crowd.
1 -
BLIND BAKED
½
BASED ON
(
RECIPE PAGE
:
FILLING
1
GARLIC CLOVE
1
SMALL SHALLOT
1-
INCH PIECES
4
LARGE LACINATO KALE STEMS
TOUGH STEM REMOVED
1½
TEASPOONS OLIVE OIL
¼
TEASPOON KOSHER SALT
PINCH FRESHLY GROUND BLACK
PEPPER
¼
TEASPOON FRESH THYME LEAVES
1
HOT ITALIAN SAUSAGE LINK
( 3
ABOUT OUNCES
REMOVED
1
OUNCE GRUYÈRE OR SWISS
CHEESE
½
CUP WHOLE MILK
½
CUP HEAVY CREAM
4
LARGE EGGS
6. Remove the slicing disc and replace with the chopping blade. Process the milk, cream
and eggs on Low until combined, about 20 seconds. Reserve custard in bowl.
7. Scatter the sausage over the bottom of the blind-baked pâte brisée shell and then top
with the kale mixture. Pour the custard mixture over the sausage and vegetables and
then sprinkle the cheese on top. (Depending on your tart/pie pan, all of the custard may
or may not fit. Do not overfill.)
8. Carefully place the quiche in the preheated oven. Bake until just set, about 20 minutes.
9. Allow to cool for about 5 minutes before slicing and serving.
Nutritional information per serving (based on 12 servings):
Calories 224 (73% from fat) • carb. 9g • pro. 6g • fat 18g
• sat. fat 10g• chol. 106mg • sod. 250mg • calc. 50mg • fiber 0g
BREAKFAST & BRUNCH
30

SAUSAGE AND KALE QUICHE

Makes one 9-inch quiche, 8 to 12 servings
Active Time: 30 minutes
Inactive Time: 40 minutes (including blind-baking shell)
9-
INCH TART SHELL
1. Preheat oven to 350°F with the rack in the middle
OF THE PÂTE BRISÉE
48)
2. Insert the chopping blade into the work bowl of the food
,
PEELED
,
CUT INTO
,
3. Put the oil into medium skillet (about 10-inch) set over
,
DIVIDED
),
CASING
4. Increase the heat to medium-high. Once hot, add the
5. Remove the slicing disc and replace with the medium
position.
processor. While running on High, drop the garlic and
shallot through the feed tube to finely chop. Remove
and reserve. Remove the chopping blade (set aside – it
will be used again) and insert the slicing disc at setting 3.
Roll the kale leaves together and slice. Reserve in bowl.
medium/medium-low heat. Once oil is hot, add the
garlic and shallot with a pinch of the salt and the pepper.
Sauté until softened and fragrant, but has picked up no
color. Add the sliced kale, remaining salt and the thyme.
Sauté until the kale is bright and wilted. Remove and
reserve.
sausage, breaking it up with a heatproof utensil/spatula
while cooking. Sauté until fully cooked (no pink present).
Remove pan from heat and reserve.
shredding disc. Shred the Gruyère on High. Remove and
reserve.