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30
BREAKFAST & BRUNCH
SAUSAGE AND KALE QUICHE
Great for a Sunday brunch, this quiche will please any crowd.
Makes one 9-inch quiche, 8 to 12 servings
Active Time: 30 minutes
Inactive Time: 40 minutes (including blind-baking shell)
1. Preheat oven to 350°F with the rack in the middle
position.
2. Insert the chopping blade into the work bowl of the food
processor. While running on High, drop the garlic and
shallot through the feed tube to finely chop. Remove
and reserve. Remove the chopping blade (set aside – it
will be used again) and insert the slicing disc at setting 3.
Roll the kale leaves together and slice. Reserve in bowl.
3. Put the oil into medium skillet (about 10-inch) set over
medium/medium-low heat. Once oil is hot, add the
garlic and shallot with a pinch of the salt and the pepper.
Sauté until softened and fragrant, but has picked up no
color. Add the sliced kale, remaining salt and the thyme.
Sauté until the kale is bright and wilted. Remove and
reserve.
4. 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).
Remove pan from heat and reserve.
5. Remove the slicing disc and replace with the medium
shredding disc. Shred the Gruyère on High. Remove and
reserve.
6. Remove the slicing disc and replace with the chopping blade. Process the milk, cream
and eggs on Low until combined, about 20 seconds. Reserve custard in bowl.
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 over the sausage and vegetables and
then sprinkle the cheese on top. (Depending on your tart/pie pan, all of the custard may
or may not fit. Do not overfill.)
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 224 (73% from fat) • carb. 9g • pro. 6g • fat 18g
• sat. fat 10g• chol. 106mg • sod. 250mg • calc. 50mg • fiber 0g
1 BLIND-BAKED 9-INCH TART SHELL
BASED ON ½ OF THE PÂTE BRISÉE
RECIPE (PAGE 48)
FILLING:
1 GARLIC CLOVE, PEELED
1 SMALL SHALLOT, CUT INTO
1-INCH PIECES
4 LARGE LACINATO KALE STEMS,
TOUGH STEM REMOVED
1½ TEASPOONS OLIVE OIL
¼ TEASPOON KOSHER SALT, DIVIDED
PINCH FRESHLY GROUND BLACK
PEPPER
¼ TEASPOON FRESH THYME LEAVES
1 HOT ITALIAN SAUSAGE LINK
(ABOUT 3 OUNCES), CASING
REMOVED
1 OUNCE GRUYÈRE OR SWISS
CHEESE
½ CUP WHOLE MILK
½ CUP HEAVY CREAM
4 LARGE EGGS
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