Cuisinart BRK Series, 07CU26323 manual Asparagus, Mushroom Fontina Quiche, Popovers

eggs together and slowly begin to add them with the beaters running. Be sure not to make the dough too runny or it will not hold its shape.

Stir in ½ cup of Gruyère and the spices. Pour the batter into a large pastry bag fitted with a small to medium sized round tip. Pipe the gougère dough into 1-inch rounds, leaving ½-inch around each one on the prepared baking sheet. Top each one with a pinch of the reserved Gruyère. Place the tray on the preheated stone in the oven, and turn the oven off. Let the gougères sit in the oven for 10 minutes. Lower the heat to 300°F and turn the oven back on. Let bake for 20 to

25 minutes, or until the gougères are hollow and nicely browned, and not wet inside. To ensure even color, turn baking sheet halfway through baking.

Serve immediately.

Nutritional information per serving (five, 1-inch gourgès):

Calories 82 (66% from fat) • carb. 3g • pro. 4g

•fat 6g • sat. fat 4g • chol. 19mg • sod. 97mg

•calc. 116mg • fiber 0g

Asparagus, Mushroom

& Fontina Quiche

Great for a Sunday brunch, this quiche will

please any crowd.

Makes one 9-inch deep-dish quiche, 8-12 servings

½recipe pâte brisée dough (page 17)

2tablespoons unsalted butter, or olive oil

1cup asparagus, cut into ½-inch pieces

1cup mushrooms, halved and sliced 1¼ cup whole milk

1¼ cup heavy cream

4large eggs

½ teaspoon table salt

½ teaspoon black pepper

3ounces fontina

Preheat Cuisinart™ Brick Oven to 350°F on the bake setting fitted with the baking stone on a rack in position A. Preheat stone for at least 30 minutes. Roll out the dough into

a10-inch disc that is about 1⁄8 inch thick. Fit into an ungreased 9-inch, 1½ quart, ceramic pie baker. Chill in refrigerator for about 20 minutes. Using a fork, prick the

dough evenly all over but make sure not to go entirely through the dough. Line the shell with parchment and weigh down with dried beans or rice. Bake in preheated oven for 15 to 20 minutes, or until the dough underneath the parchment is no longer wet. Remove the beans/rice and parchment and continue baking until the shell is golden brown. Remove; chill; reserve.

While the shell is baking, place the butter/ olive oil in a skillet over medium heat. Add the asparagus and mushrooms and sauté over medium-high heat for 4 to 5 minutes, or until the asparagus is bright and just softened. Reserve.

In a medium bowl, mix the milk, cream, eggs, salt and pepper. Using a Cuisinart® Hand Mixer fitted with the whisk attachment, whip the mixture on high for 30 seconds

to 1 minute. Spread the asparagus and mushrooms evenly on the bottom of the cooled tart shell. Pour in the liquid mixture and top with the fontina.

Bake on the preheated baking stone for 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 215 (68% from fat) • carb. 11g • pro. 7g

•fat 16g • sat. fat 8g • chol. 115mg • sod. 233mg

•calc. 106mg • fiber 1g

Popovers

Pair this easy side dish with our

Standing Rib Roast (page 13), using

the roast’s fat drippings instead of butter.

Makes 6 popovers

¾cup unbleached, all-purpose flour

¾cup evaporated fat-free milk, or reduced fat milk

2 large eggs

1tablespoon butter, melted (may substitute with fat from rib roast)

½teaspoon of salt

Place all ingredients into a medium-sized bowl. Using a Cuisinart® Hand Mixer, mix on low for about 10 seconds. Increase the speed to high and beat until the batter is smooth. Cover; let sit for 30 to 40 minutes.

Preheat the Cuisinart™ Brick Oven to 450°F on the convection bake or bake setting fitted with the baking stone on a rack in position A.

6