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41
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 36.
Roll out one dough disk* to ¹∕
8
-inch thick to fi t a 9-inch tart pan. Fit
the dough into the pan. Chill in refrigerator for about 30 minutes.
While dough is chilling, preheat oven to 350°F.
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 fi nely chopped. Add
the leek 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, leek 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 vegetables
evenly along the bottom of the baked tart shell. Pour the egg
mixture over top and scatter with the remaining fontina.
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.
*The second dough disk may either be used within 3 days if
refrigerated or it may be wrapped well and stored in the freezer
until needed, up to six months.
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
|
fi ber 0g
1 RECIPE PÂTE BRISÉE (PAGE 36)
FILLING:
1 GARLIC CLOVE
1 SMALL LEEK, WHITE AND LIGHT
GREEN PARTS ONLY, CUT INTO
½-INCH PIECES
6 OUNCES PRECOOKED CHICKEN
APPLE SAUSAGE, CUT INTO SMALL
DICE
1 TABLESPOON UNSALTED BUTTER
¼ TEASPOON FRESHLY GROUND
BLACK PEPPER, DIVIDED
2 OUNCES FONTINA
¾ CUP WHOLE MILK
¾ CUP HEAVY CREAM
2 LARGE EGGS
2 LARGE EGG YOLKS
¼ TEASPOON KOSHER SALT
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