24
also be marinated overnight in the refrigerator at this point for
maximum flavour.
2. Once rested, line the Baking Pan with aluminum foil. Put the lamb
chops on the pan and sprinkle evenly with the salt.
3. Put the Baking Pan with the lamb into rack Position 2. Set to
Convection Bake at 425°F (220°C) for 15 minutes, cooking until the
internal temperature reads 130°F (54°C) for medium rare. Let chops
rest for about 5 minutes once removed from the oven before
serving.
Nutritional information per serving (2 chops):
Calories 284 (46% from fat) • carb. 1g • pro. 36g • fat 14g • sat. fat 5g • chol. 109mg
sod. 395mg • calc. 33mg • fiber 0g
Sausage and Kale Quiche
Great for a Sunday brunch, this quiche will please any crowd.
The recipe for the crust, Pâté Brisée, makes enough for two quiches,
so freeze the other half to have on hand for next time.
Makes 8 to 10 servings
Pâté Brisée:
2
cups (500 ml) unbleached, all-purpose flour
1
teaspoon (5 ml) kosher salt
2
sticks (16 tablespoons [236 ml]) unsalted butter, cold, cut into
1-inch (2.5 cm) pieces
3 to 4 tablespoons (45 to 60 ml) ice water
Filling:
1½
teaspoons (7.5 ml) olive oil
1
garlic clove, finely chopped
1
small shallot, finely chopped
¼
teaspoon (1 ml) kosher salt, divided
Pinch freshly ground black pepper
4
large lacinato kale leaves, tough stems removed
and thinly sliced
¼
teaspoon (1 ml) fresh thyme leaves
1
hot Italian sausage link (about 3 ounces [85 g]), chopped or
crumbled (if using fresh, remove casing)
½
cup (125 ml) whole milk
½
cup (125 ml) heavy cream
4
large eggs
1
ounce (28 g) Gruyère or Swiss cheese, shredded
1. Prepare the Pâté Brisée: Put the flour and salt into a food processor
fitted with the chopping blade. Process to sift, about 10 seconds.
Add the butter and pulse until the mixture resembles coarse
crumbs, about 6 to 8 pulses. Pour in water 1 tablespoon (15 ml) at a
time and pulse until mixture starts to come together – you may not
need all of the water. (To test if the dough is hydrated well enough,
remove cover and pinch the mixture. If it holds, it is done.) Transfer
to a lightly floured surface and knead once or twice to bring
together. Divide dough equally into two pieces* and form each into
a flat disk; wrap in plastic wrap and refrigerate until ready to use, a
minimum of 30 minutes.
2. On a lightly floured surface, roll out one of the pastry disks into an
11-inch (27 cm) circle that is about
1
/
8
-inch (0.3 cm) thick. Reverse
the dough onto the rolling pin and unroll it evenly over a 9-inch
(22 cm) tart pan. Press the dough lightly into the pan, lifting the
edges and working it gently down into the bottom edge of the pan.
Trim off excess dough by rolling the pin over the top of the pan.
With your thumbs, push the dough
1
/
8
-inch (0.3 cm) above the edge
of the mold, to make an even, rounded rim of dough around the
inside circumference of the pan. Chill in refrigerator for about
30 minutes.
3. Fit the oven with the rack in Position 1. 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 it down with dried
beans or rice. Set the oven to Bake at 350°F (180°C) for about
20 minutes. Cook until the dough under the parchment is no longer
wet. Remove the beans/rice and parchment and continue baking for
another 5 minutes, until the shell is golden brown.
