Cuisinart CBT-2000P1 Recipe - Page 17

up with a heatproof utensil/spatula while cooking. Sauté until fully cooked

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1. Preheat oven to 350°F with the rack in the middle position. 2. Roll out dough to a ¹∕8-inch-thick circle and fit it into a 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 paper or foil 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/foil 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. 3. While the dough is chilling/baking, prepare the filling. Put the cheese into the blender jar. Select Speed 10 and press Start. Blend to finely chop, about 10 seconds; remove and reserve. Select Speed 4 and press Start. While running, remove the measuring cup from the lid of the blender and drop the garlic and shallot through the opening and blend until finely chopped (you may need to stop to scrape down, and then blend again on Speed 4). Add the kale. Select Speed 5 and pulse until finely chopped, about 6 times. 4. Put the oil into a medium skillet (about 10 inches) set over medium/medium-low heat. Once oil is hot, add the garlic, shallot and kale with a pinch of the salt, pepper and all of the thyme. Sauté until the garlic and shallot are softened and the kale is bright green. Remove and reserve. 5. Increase the heat to medium-high. Once hot, add the sausage, breaking it up with a heatproof utensil/spatula while cooking. Sauté until fully cooked (no pink present), about 1½ to 2 minutes. Remove pan from heat and reserve. 6. Put the milk, cream, and eggs and the remaining salt, into the blender jar. Select Speed 2 and press Start. Blend until combined, about 30 seconds. 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, being careful to avoid adding any foam, over the sausage and vegetables and then sprinkle the cheese on top. 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 294 (47% from fat) / Carb. 33g / Pro. 7g / Fat 15g / Sat. Fat 2g / Chol. 49mg Sod. 304mg / Calc. 85mg / Fiber 1g 17

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17
1.
Preheat oven to 350°F with the rack in the middle position.
2.
Roll out dough to a ¹∕
8
-inch-thick circle and fit it into a 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 paper or foil 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/foil 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.
3.
While the dough is chilling/baking, prepare the filling. Put the cheese into
the blender jar. Select Speed 10 and press Start. Blend to finely chop, about 10
seconds; remove and reserve. Select Speed 4 and press Start. While running,
remove the measuring cup from the lid of the blender and drop the garlic and
shallot through the opening and blend until finely chopped (you may need
to stop to scrape down, and then blend again on Speed 4). Add the kale.
Select Speed 5 and pulse until finely chopped, about 6 times.
4.
Put the oil into a medium skillet (about 10 inches) set over medium/medium-low
heat. Once oil is hot, add the garlic, shallot and kale with a pinch of the salt,
pepper and all of the thyme. Sauté until the garlic and shallot are softened
and the kale is bright green. Remove and reserve.
5.
Increase the heat to medium-high. Once hot, add the sausage, breaking it
up with a heatproof utensil/spatula while cooking. Sauté until fully cooked
(no pink present), about 1½ to 2 minutes. Remove pan from heat and reserve.
6.
Put the milk, cream, and eggs and the remaining salt, into the blender jar.
Select Speed 2 and press Start. Blend until combined, about 30 seconds.
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, being careful
to avoid adding any foam, over the sausage and vegetables and then sprinkle
the cheese on top.
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 294 (47% from fat) / Carb. 33g / Pro. 7g / Fat 15g / Sat. Fat 2g / Chol. 49mg
Sod. 304mg / Calc. 85mg / Fiber 1g