37
BREAKFAST & BRUNCH
36
BREAKFAST & BRUNCH
LEEK, SAUSAGE AND FONTINA QUICHE
A perfect dish for Sunday brunch .
Makes 12 servings
Approximate preparation time: 20 minutes plus 40 minutes
for baking
Prepare Páte Brisée according to recipe on page 33.
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 fit a 9-inch
(23 cm) tart pan. Fit the dough into the pan. Chill in refrigerator
for about 30 minutes.
While dough is chilling, preheat oven to 350°F (180°C).
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 oven for
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
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 are soft,
about 2 to 3 minutes.
Place the reversible shredding disc on the medium shredding
side into the large 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.
FILLING:
1
RECIPE PÂTE BRISÉE
(PAGE 33)
1
GARLIC CLOVE
1
SMALL LEEK, WHITE AND
LIGHT GREEN PARTS ONLY,
CUT INTO ½-INCH
(1.25 CM) PIECES
6
OUNCES (170 G) PRE-
COOKED CHICKEN APPLE
SAUSAGE, CUT INTO SMALL
DICE
1
TABLESPOON (15 ML)
UNSALTED BUTTER
¼
TEASPOON (1 ML)
FRESHLY GROUND
BLACK PEPPER, DIVIDED
2
OUNCES (60 G)
FONTINA CHEESE
¾
CUP (175 ML)
WHOLE MILK
¾
CUP (175 ML)
HEAVY CREAM
2
LARGE EGGS
2
LARGE EGG YOLKS
¼
TEASPOON (1 ML)
KOSHER SALT
* 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)
|
carb. 3g
|
pro. 4g
|
fat 17g
|
sat. fat 10g
|
chol. 116mg
|
sod. 301mg
|
calc. 62mg
|
fiber 0g
Makes 4 cups (1 L)
Approximate preparation time: 6 minutes, plus optional
2 hours for resting
Insert the small metal chopping blade into the small work
bowl of the Cuisinart
®
Food Processor. Process the Parmesan
until finely chopped; remove work bowl and reserve. Add the
fresh herbs to the work bowl; pulse to chop, about 5 pulses.
Add remaining ingredients, including reserved Parmesan;
pulse 5 times to combine, and then process until all
ingredients are incorporated.
Allow dip to rest at least 2 hours in refrigerator for flavours to
develop. Remove from refrigerator ½ hour before serving.
Nutritional information per serving [¼ cup (50 ml)}:
Calories 41 (52% from fat)
|
carb. 3g
|
pro. 2g
|
fat 2g
|
sat. fat 1g
|
chol. 2mg
|
sod. 115mg
|
calc. 73mg
|
fiber 0g
1
OUNCE (30 G) PARMESAN,
CUT INTO ½-INCH (1.25 CM)
CUBES
2
TABLESPOONS (30 ML)
FRESH MINT
¼
CUP (50 ML) FRESH BASIL
¼
CUP (50 ML) FRESH PARSLEY
2
JARS [12-OUNCE (340 G)]
ARTICHOKE HEARTS
16
OUNCES (453 G) PLAIN
LOW-FAT YOGURT
½
TEASPOON (2 ML) LEMON
ZEST
½
TEASPOON (2 ML) FRESHLY
GROUND BLACK PEPPER
¼
TEASPOON (1 ML) KOSHER
SALT
¹∕
8
TEASPOON (0.5 ML)
FRESHLY GROUND
NUTMEG
A delicious lowfat dip for crudités or chips .
ARTICHOKE AND HERB YOGURT DIP