7
is no longer wet. Remove the beans/rice and parchment and continue bak-
ing until the shell is golden brown, about an additional 15 minutes.
Remove; reserve.
Heat a skillet over medium-high heat. Add the sausage, breaking it up with
a spatula or the back of a wooden spoon. Sauté until lightly browned;
reserve. Do not clean out pan.
Add the butter to the hot pan. When it has melted, add the garlic and
sauté until golden. Add the spinach, about a quarter-cup at a time, and a
pinch each of the salt and pepper. Sauté until bright and wilted; combine
with sausage and stir to combine; reserve.
In a medium bowl, mix the milk, cream, eggs and remaining salt and pep-
per. Using a Cuisinart
®
hand or stand mixer fitted with the whisk attach-
ment, whip the mixture until completely combined. Spread the sausage/
spinach mixture evenly on the bottom of the tart shell. Pour in the liquid
mixture and top with the fontina.
Bake about 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 300 (75% from fat) • carb. 10g • pro. 9g • fat 25g • sat. fat 7g • chol. 110mg
• sod. 380mg • calc. 98mg • fiber 0g
French Toast Strata
Give your family a new twist on French toast this weekend. To save time,
prepare the night before and then bake in the morning.
Makes 8 servings
nonstick cooking spray
4 large
eggs
2
cups (500 ml) whole milk
1
cup (250 ml) heavy cream
1
tablespoon (15 ml) pure vanilla extract
1
⁄
3
cup (75 ml) maple syrup
2
teaspoons (10 ml) ground cinnamon
1
teaspoon (5 ml) ground nutmeg
¼
teaspoon (1 ml) table salt
1
loaf (1 pound [500 g]) challah bread, cut into
½-inch (1.25 cm) x 9-inch (23 cm) strips
2
tablespoons (30 ml) packed light brown sugar, divided
2
tablespoons (30 ml) unsalted butter, cut into
½-inch (1.25 cm) cubes
Lightly coat a 9-inch (23 cm) square pan with nonstick cooking spray;
reserve.
Add the eggs, milk, heavy cream, vanilla extract, syrup, spices and salt to
a medium mixing bowl. Using a Cuisinart hand mixer fitted with the chef’s
whisk, beat the mixture until foamy.
Tightly fit half of the challah bread strips into the bottom of the prepared
pan. Pour half of the egg mixture on top and evenly dot with half of the
brown sugar. Repeat with the remaining bread, layering in the opposite
direction of the first layer of bread. Pour the remaining egg mixture on top,
dot with the remaining brown sugar. Cover and chill in the refrigerator for
at least 2 hours, or overnight.
Remove the strata from the refrigerator and bring to room temperature.
Preheat the Cuisinart
®
Convection Toaster Oven Broiler to 350°F (180°C)
on the convection setting with the rack in position A. Dot the top of the
strata with the butter and loosely cover with aluminum foil. Bake in pre-
heated oven for about 15 minutes; remove foil and bake for an additional
10 minutes, or until the internal temperature of the strata reaches 160°F
(75°C).
Remove and serve immediately.
Nutritional information per serving:
Calories 420 (47% from fat) • carb. 44g • pro. 11g • fat 22g • sat. fat 12g • chol. 190mg
• sod. 430mg • calc. 177mg • fiber 2g
