Asparagus And Leek Quiche With Gruyère; Pâte Brisée - Cuisinart TOB-260 Manual De Instrucciones

Asparagus and Leek Quiche with Gruyère
Great for a Sunday brunch, this quiche will please any crowd.
Makes one 9-inch quiche, 8 to 12 servings
1 blind-baked 9-inch tart shell based on ½ of the pâte brisée
recipe that follows
Filling:
½ tablespoon unsalted butter, or olive oil
½ pound asparagus, about 20 thin spears, cut into
½-inch pieces
1 small leek, about 2 to 3 ounces, white and light green parts
only, about 2 to 3 ounces, thinly sliced
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon fresh thyme leaves
½ cup whole milk
½ cup heavy cream
4 large eggs
½ cup shredded Gruyère or Swiss cheese
1. Prepare the filling: Put the butter into a large skillet over medium heat.
Once the butter melts, add the asparagus and the leek and sauté until
the asparagus is bright and both the asparagus and leek are just
softened, about 5 minutes. Stir in the salt, pepper and thyme.
2. In a medium mixing bowl, whisk together the milk, heavy cream
and eggs.
3. Scatter the asparagus and leeks evenly in the blind-baked shell. Pour
the egg/cream mixture over to fill the tart shell and scatter the
shredded cheese evenly on top.
4. Adjust the rack to position 1 fitted with the pizza stone and preheat by
selecting Bake at 350°F for 25 minutes. Once the oven beeps to signal
that it is preheated, wait 10 minutes more to fully heat the stone before
putting the quiche into the oven. Bake until the custard is completely set.
If desired, broil for about 3 to 5 minutes, until the top is lightly browned.
Allow to cool for about 5 minutes before slicing and serving.
Nutritional information per serving (based on 12 servings):
Calories 194 (68% from fat) • carb. 9g • pro. 5g • fat 15g • sat. fat 9g
• chol. 102mg • sod. 233mg • calc. 74mg • fiber 1g
This versatile dough can be used for sweet or savory treats.
Makes two single-crust 9-inch tarts/pies, or one double-crust pie
2 cups unbleached, all-purpose flour
1 teaspoon kosher salt
½ pound (2 sticks) unsalted butter, cold and cubed
4 tablespoons ice water
1. Put flour and salt into a Cuisinart
chopping blade. Process for 10 seconds. Add butter to work bowl and
pulse until the mixture resembles coarse crumbs. Pour in water, 1
tablespoon at a time, and pulse until a dough just forms. Divide dough
into 2 flat discs; wrap in plastic and refrigerate until ready to use. *
To roll and blind-bake:
1. On a lightly floured surface, roll out one of the pastry discs 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
corners of the pan. Trim off excess dough by rolling the pin over the
top of the pan.
2. With your thumbs, push the dough
mold, to make an even, rounded rim of dough around the inside
circumference of the pan. You can then press a decorative edge around
the rim of the pastry with the dull edge of a knife. Chill in refrigerator for
about 30 minutes.
3. Adjust the rack to position 1 fitted with the pizza stone. Preheat by
16
Pâte Brisée
Food Processor fitted with the
®
⁄
-inch thick. Reverse the dough onto the
1
8
⁄
-inch above the edge of the
1
8-