Simply Broiled Burgers - Cuisinart TOA-60 Manual De Instrucciones

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 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 circle that is about
rolling pin and unroll it evenly over a 9-inch 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
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 for 20 minutes . After 5 minutes,
put the tart shell in the oven and bake until the dough under the
parchment is no longer wet, about 12 to 15 minutes . Remove the
beans/rice and parchment and continue baking for another 2
minutes, until the shell is golden brown .
4 . Prepare the filling: Put the oil into a medium skillet 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 kale, remaining salt and the
thyme . Sauté until the kale is bright and wilted . Remove and reserve .
5 . Increase the heat to medium-high . Once hot, add the sausage,
breaking it up with a heatproof utensil/spatula while cooking . Sauté
until browned and fully cooked (no pink present if using fresh sau-
/ inch thick . Reverse the dough onto the
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sage) . Remove to cool . Evenly spread the cooled vegetables and
sausage over the baked tart shell .
6 . Whisk the milk, cream and eggs together, then pour into the tart
shell . Top with the cheese .
7 . With the rack still in Position 1, carefully transfer quiche to the oven .
Set to Bake at 300°F for 10 minutes, cooking until center is just set .
8 . Remove and allow to cool for 5 to 10 minutes before slicing and
serving . Quiche is best served the same day, but can be stored in the
refrigerator for up to 5 days . Reheat for best results .
* Extra dough can be stored in the refrigerator for up to 1 week and in
the freezer for up to 2 months .
Nutritional information per serving (based on 10 servings):
Calories 269 (73% from fat) • carb. 11g • pro. 7g • fat 22g • sat. fat 12g • chol. 127mg
/ inch
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Simply Broiled Burgers

These burgers are a perfect base for any of your favorite
burger toppings .
Makes four, 6-ounce burgers
24 ounces ground beef, 80% lean
1 tablespoon olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
1 . Form ground beef into 4 patties . Brush each with olive oil on both
sides and sprinkle with an even amount of salt, pepper
and garlic powder .
2 . Place the AirFryer Basket onto the Baking Pan . Put burgers into the
basket and put assembled pan into Rack Position 2 .
25
sod. 300mg • calc. 60mg • fiber 0g