Asparagus, mushroom & fontina quiche, Popovers – Cuisinart BRK Series User Manual

Page 6

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eggs together and slowly begin to add them

with the beaters running. Be sure not to

make the dough too runny or it will not hold

its shape.

Stir in ½ cup of Gruyère and the spices. Pour

the batter into a large pastry bag fitted with

a small to medium sized round tip. Pipe the

gougère dough into 1-inch rounds, leaving

½-inch around each one on the prepared

baking sheet. Top each one with a pinch of

the reserved Gruyère. Place the tray on the

preheated stone in the oven, and turn the

oven off. Let the gougères sit in the oven

for 10 minutes. Lower the heat to 300°F and

turn the oven back on. Let bake for 20 to

25 minutes, or until the gougères are hollow

and nicely browned, and not wet inside. To

ensure even color, turn baking sheet halfway

through baking.

Serve immediately.

Nutritional information per serving (five, 1-inch gourgès):

Calories 82 (66% from fat) • carb. 3g • pro. 4g

• fat 6g • sat. fat 4g • chol. 19mg • sod. 97mg

• calc. 116mg • fiber 0g

Asparagus, Mushroom

& Fontina Quiche

Great for a Sunday brunch, this quiche will

please any crowd.

Makes one 9-inch deep-dish quiche, 8-12

servings
½

recipe pâte brisée dough (page 17)

2

tablespoons unsalted butter,

or olive oil

1

cup asparagus, cut into ½-inch

pieces

1

cup mushrooms, halved and sliced

cup whole milk

cup heavy cream

4

large eggs

½

teaspoon table salt

½

teaspoon black pepper

3

ounces fontina

Preheat Cuisinart

Brick Oven to 350°F on

the bake setting fitted with the baking stone

on a rack in position A. Preheat stone for

at least 30 minutes. Roll out the dough into
a 10-inch disc that is about

1

8

inch thick.

Fit into an ungreased 9-inch, 1½ quart,

ceramic pie baker. Chill in refrigerator for

about 20 minutes. Using a fork, prick the

dough evenly all over but make sure not to

go entirely through the dough. Line the shell

with parchment and weigh down with dried

beans or rice. Bake in preheated oven for 15

to 20 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.

Remove; chill; reserve.

While the shell is baking, place the butter/

olive oil in a skillet over medium heat. Add

the asparagus and mushrooms and sauté

over medium-high heat for 4 to 5 minutes,

or until the asparagus is bright and just

softened. Reserve.

In a medium bowl, mix the milk, cream,

eggs, salt and pepper. Using a Cuisinart

®

Hand Mixer fitted with the whisk attachment,

whip the mixture on high for 30 seconds

to 1 minute. Spread the asparagus and

mushrooms evenly on the bottom of the

cooled tart shell. Pour in the liquid mixture

and top with the fontina.

Bake on the preheated baking stone for 40 to

60 minutes, or until the quiche has browned

on top and is just set.

Nutritional information per serving (based on 12 servings):

Calories 215 (68% from fat) • carb. 11g • pro. 7g

• fat 16g • sat. fat 8g • chol. 115mg • sod. 233mg

• calc. 106mg • fiber 1g

Popovers

Pair this easy side dish with our

Standing Rib Roast (page 13), using

the roast’s fat drippings instead of butter.

Makes 6 popovers
¾

cup unbleached, all-purpose flour

¾

cup evaporated fat-free milk, or

reduced fat milk

2

large eggs

1

tablespoon butter, melted (may

substitute with fat from rib roast)

½

teaspoon of salt

Place all ingredients into a medium-sized

bowl. Using a Cuisinart

®

Hand Mixer, mix

on low for about 10 seconds. Increase the

speed to high and beat until the batter is

smooth. Cover; let sit for 30 to 40 minutes.

Preheat the Cuisinart

Brick Oven to 450°F

on the convection bake or bake setting fitted

with the baking stone on a rack in position A.

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