Use and Care Manual

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BREAKFAST & BRUNCH

SAUSAGE AND KALE QUICHE

Great for a Sunday brunch, this quiche will please any crowd.

Makes one 9-inch quiche, 8 to 12 servings

Active Time: 30 minutes

Inactive Time: 40 minutes (including blind-baking shell)

1. Preheat oven to 350°F with the rack in the middle

position.

2. Insert the chopping blade into the work bowl of the food

processor. While running on High, drop the garlic and

shallot through the feed tube to ﬁnely chop. Remove

and reserve. Remove the chopping blade (set aside – it

will be used again) and insert the slicing disc at setting 3.

Roll the kale leaves together and slice. Reserve in bowl.

3. Put the oil into medium skillet (about 10-inch) 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 sliced kale, remaining salt and the thyme.

Sauté until the kale is bright and wilted. Remove and

reserve.

4. Increase the heat to medium-high. Once hot, add the

sausage, breaking it up with a heatproof utensil/spatula

while cooking. Sauté until fully cooked (no pink present).

Remove pan from heat and reserve.

5. Remove the slicing disc and replace with the medium

shredding disc. Shred the Gruyère on High. Remove and

reserve.

6. Remove the slicing disc and replace with the chopping blade. Process the milk, cream

and eggs on Low until combined, about 20 seconds. Reserve custard in bowl.

7. Scatter the sausage over the bottom of the blind-baked pâte brisée shell and then top

with the kale mixture. Pour the custard mixture over the sausage and vegetables and

then sprinkle the cheese on top. (Depending on your tart/pie pan, all of the custard may

or may not ﬁt. Do not overﬁll.)

8. Carefully place the quiche in the preheated oven. Bake until just set, about 20 minutes.

9. Allow to cool for about 5 minutes before slicing and serving.

Nutritional information per serving (based on 12 servings):

Calories 224 (73% from fat) • carb. 9g • pro. 6g • fat 18g

• sat. fat 10g• chol. 106mg • sod. 250mg • calc. 50mg • ﬁber 0g

1 BLIND-BAKED 9-INCH TART SHELL

BASED ON ½ OF THE PÂTE BRISÉE

RECIPE (PAGE 48)

FILLING:

1 GARLIC CLOVE, PEELED

1 SMALL SHALLOT, CUT INTO

1-INCH PIECES

4 LARGE LACINATO KALE STEMS,

TOUGH STEM REMOVED

1½ TEASPOONS OLIVE OIL

¼ TEASPOON KOSHER SALT, DIVIDED

PINCH FRESHLY GROUND BLACK

PEPPER

¼ TEASPOON FRESH THYME LEAVES

1 HOT ITALIAN SAUSAGE LINK

(ABOUT 3 OUNCES), CASING

REMOVED

1 OUNCE GRUYÈRE OR SWISS

CHEESE

½ CUP WHOLE MILK

½ CUP HEAVY CREAM

4 LARGE EGGS