Cuisinart FP-14 - Manual (Page 72)

21
BREAKFAST & BRUNCH
LEEK, SAUSAGE AND FONTINA QUICHE
A perfect dish for Sunday brunch.
Makes 12 servings
Approximate pr eparation time: 20 minutes plus 40 minutes
for baking
Prepar e Páte Brisée according to r ecipe on page 16.
While dough is chilling, preheat oven to 350°F .
Roll out one dough disc* to ¹∕ 8 -inch thick to fit a 9-inch tart pan. Fit
the dough into the pan. Chill in refrigerator for about 30 minutes.
While dough is chilling, preheat oven to 350°F .
Using a fork, prick the dough evenly all over but make sure not
to go entirely thr ough the dough. Line the shell with parchment
and weigh down with dried beans or rice. Bake in oven for 25
minutes, or until the dough underneath the par chment is no
longer wet. Remove the beans/rice and parchment and continue
baking until the shell is golden brown, about an additional 10
minutes. Remove and reserve.
While the quiche shell is baking, insert the small metal chopping blade
into the small work bowl. Process the garlic until finely chopped. Add
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
pepper . Stir over medium-low heat until vegetables ar e soft,
about 2 to 3 minutes.
Place the reversible shr edding disc on the medium shredding
side into the medium work bowl and shred the fontina. Remove
and reserve. Replace the shr edding disc with the large metal
chopping blade and add the milk, cream, eggs, yolks, salt,
remaining pepper and half of the shr edded fontina. Process to
combine all ingredients, about 10 seconds.
T o assemble the quiche: spr ead 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 befor e
serving.
*The second dough disc may either be used within 3 days if
refrigerated or it may be wrapped well and stor ed in the freezer
until needed.
Nutritional information per serving (including pastry):
Calories 181 (83% from fat) | carb. 3g | pro. 4g | fat 17g |
sat. fat 10g | chol. 116mg | sod. 301mg | calc. 62mg | fiber 0g
1
RECIPE
P
ÂTE
B
RISÉE
(P
AGE
16)
F
ILLING
:
1
GARLIC CLOVE
1 SMALL LEEK , WHITE AND LIGHT
GREEN PART S ONLY
,
CUT INTO
½-
INCH PIECES
6 OUNCES PRECOOKED CHICKEN
APPLE SAUSAGE
,
CUT INTO
SMALL DICE
1 TABLESPOON UNSALTED
BUTTER
¼ TEASPOON FRESHLY GROUND
BLACK PEPPER , DIVIDED
2
OUNCES FONTINA CHEESE
¾
CUP WHOLE MILK
¾
CUP HEAVY CREAM
2
LARGE EGGS
2 LARGE EGG YOLKS
¼
TEASPOON KOSHER SALT