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parchment is no longer wet . Remove the beans/rice and parchment and
continue baking until the shell is golden brown, about an additional 15
minutes . Remove; reserve .
Heat a skillet over medium-high heat . Add the sausage, breaking it up
with a spatula or the back of a wooden spoon . Sauté until lightly
browned; reserve . Do not clean out pan .
Add the butter to the hot pan . When it has melted, add the garlic and
sauté until golden . Add the spinach, about a quarter-cup at a time, and a
pinch each of the salt and pepper . Sauté until bright and wilted; combine
with sausage and stir to combine; reserve .
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 .
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
Give your family a new twist on French toast this weekend .
To save time, prepare it the night before and then bake in the morning .
Makes 8 servings
nonstick cooking spray
4
large eggs
2
cups (500 ml) whole milk
1
cup (250 ml) heavy cream
1
tablespoon (15 ml) pure vanilla extract
⁄
cup (75 ml) maple syrup
1
3
2
teaspoons (10 ml) ground cinnamon
1
teaspoon (5 ml) ground nutmeg
¼
teaspoon (1 ml) table salt
1
loaf [1 pound (500 g)] challah bread, cut into ½-inch x 9-inch
(1.25 cm x 22.86 cm) strips
2
tablespoons (30 ml) packed light brown sugar, divided
2
tablespoons (30 ml) unsalted butter, cut into ½-inch (1.25 cm)
cubes
Lightly coat a 9-inch (22 .86 cm) square pan with nonstick cooking spray;
reserve .
Add the eggs, milk, heavy cream, vanilla extract, syrup, spices and salt to
a medium mixing bowl . Using a Cuisinart hand mixer fitted with the chef's
whisk, beat the mixture until foamy .
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 dot 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, dot with the remaining brown sugar . Cover and chill in the refrigerator
for at least 2 hours, or overnight .
Remove the strata from the refrigerator and bring to room temperature .
Preheat the Cuisinart
Convection Toaster Oven Broiler to 350°F (176°C)
®
on the convection setting with the rack in position A . 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 (71 .1°C) .
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
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