Cuisinart BRK-300 manual Asparagus, Mushroom Fontina Quiche

Place the water, butter, salt and sugar in a medium saucepan and set over medium heat. Once the mixture comes to a boil, remove from heat and stir in all of the flour. Return to the burner and raise the heat to medium- high. Using a wooden spoon, continuously stir the mixture until it dries out. You will know it is done when the dough leaves a thick hard film on the bottom of the pot.

Remove from heat and put mixture into a medium-large mixing bowl. Beat the dough with a Cuisinart® Hand Mixer on a low speed to release steam and cool. Once the dough has cooled, after about 2 to 3 minutes, start adding the eggs, one at a time, mixing each until fully incorporated before adding the next. The dough is ready when it becomes a pale yellow color, and will drop from the beater in a slow and steady stream. If the dough is too thick, beat the remaining two 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

½inch 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 gougères):

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)

2 tablespoons unsalted butter, or olive oil

1 cup asparagus, cut into ½-inch pieces

1 cup mushrooms, halved and sliced 1¼ cups whole milk

1¼ cups heavy cream

4 large eggs

½teaspoon table salt

½teaspoon black pepper

3 ounces 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; cool; 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.