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time, and a pinch each of the salt and pepper. Sauté until bright and
wilted; add to sausage and stir to combine; reserve.
5. In a medium bowl, mix the milk, cream, eggs and remaining salt and
®
pepper. Using a Cuisinart
Hand or Stand Mixer fitted with the whisk
attachment, 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.
6. 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
Makes 8 servings
nonstick cooking spray
4
large eggs
2
cups whole milk
1
cup heavy cream
1
tablespoon pure vanilla extract
1
⁄
cup maple syrup
3
2
teaspoons ground cinnamon
1
teaspoon ground nutmeg
¼
teaspoon kosher salt
1
loaf (1 pound) challah bread, cut into ½-inch x 9-inch strips
2
tablespoons packed light brown sugar, divided
2
tablespoons unsalted butter, cut into ½-inch cubes
1. Lightly coat a 9-inch square pan with nonstick cooking spray; reserve.
2. Add the eggs, milk, heavy cream, vanilla extract, syrup, spices and salt
to a medium mixing bowl. Using a Cuisinart
chef's whisk, beat the mixture until foamy.
®
Hand Mixer fitted with the
11
3. 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 sprinkle 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, sprinkle with the remaining brown sugar. Cover and
chill in the refrigerator for at least 2 hours, or overnight.
4. Remove the strata from the refrigerator and bring to room temperature.
Preheat the Cuisinart
®
Convection Toaster Oven Broiler to 350°F on
Convection Bake with the rack in the lower position. Dot the top of the
strata with the butter and loosely cover with aluminum foil. Bake in
preheated 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.
5. 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
Stuffed Mushrooms
Makes 16 servings
16
stuffing mushrooms (about 14 ounces)
½
cup panko (Japanese breadcrumbs)
¼
teaspoon dried basil
½
teaspoon dried oregano
1
tablespoon fresh parsley
¼
teaspoon kosher salt
½
teaspoon freshly ground black pepper
3
tablespoons olive oil, divided
1
garlic clove, finely chopped
2
tablespoons grated Parmesan
1. Clean the mushrooms and remove and reserve the stems.
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