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BREAKFAST & BRUNCH
Makes 12 servings
1. Preheat oven to 350°F.
2. Roll out dough to
1
⁄8
-inch thick circle and t into a
9-inch tart pan. Chill in refrigerator for about 20
minutes. Using a fork, prick the chilled 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. Bake for 15 to 20
minutes, or until the dough under the parchment is
no longer wet. Remove the beans/rice and parch-
ment and continue baking until the shell is golden
brown, an additional 10 to 15 minutes. Remove and
reserve. Reduce the oven temperature to 325˚F.
3. While shell is baking, prepare the lling. Insert the
chopping blade into the work bowl of the food
processor. Put the garlic and leek into the bowl and
process until nely chopped. Remove and reserve.
Remove the chopping blade and insert the slicing
disc and slice the mushrooms.
4. Put oil in a medium skillet over medium-low heat.
Once oil is hot, add the chopped garlic and leek with
a pinch of the salt. Sauté until softened, about 4
minutes. Add the mushrooms and thyme. Sauté until mushrooms are softened and have
picked up some color, about 6 to 10 minutes.
5. While the mushrooms are cooking, ip the slicing disc to the shredding side and shred the
Gruyère. Remove and reserve.
6. Replace the shredding disc with the chopping blade. Put the milk, cream, eggs, yolks,
remaining salt and the pepper in the work bowl. Process to fully combine.
7. To assemble the quiche, scatter the garlic, leek and mushrooms evenly along the bottom of
the baked tart shell. Pour the egg mixture over the vegetables and scatter the Gruyère on
the top.
8. Bake for 25 to 30 minutes until quiche is just set.
9. Remove from oven and let sit for 5 to 10 minutes before serving.
* You may substitute half & half for the milk and cream.
Nutritional information per serving:
Calories 217 (71% from fat)
|
carb. 10g
|
pro. 6g
|
fat 17g
sat. fat 5g
|
chol. 102mg
|
sod. 191mg
|
calc. 90mg
|
ber 0g
MUSHROOM, LEEK AND GRUYÈRE QUICHE
Quiche works for any meal, from an elegant weekend brunch, to a light
lunch or dinner when paired with salad.
½ recipe pâte brisée dough
(page 40)
1 garlic clove, peeled
1 small to medium leek,
trimmed and cut into
1-inch pieces
4 ounces mushrooms,
cleaned
1 teaspoon olive oil
¼ teaspoon kosher salt,
divided
1 teaspoon fresh thyme (or
¼ to ½ teaspoon dried)
2 ounces Gruyère
1 cup whole milk*
2
⁄3 cup heavy cream*
3 large eggs
2 large egg yolks
¼ teaspoon freshly ground
black pepper