Cuisinart TOB-60N1 Manual De Instrucciones página 9

4 . Pour evenly into prepared muffin tin . Bake for about 25 minutes, or
until muffin tops spring back when pressed and a cake tester comes out
clean .
Nutritional information per muffin:
Calories 228 (34% from fat) • carb. 34g • pro. 5g • fat 9g • sat. fat 5g • chol. 55mg
• sod. 380mg • calc. 53mg • fiber 3g
Sausage, Spinach and Fontina Quiche
Makes one 9-inch deep-dish quiche, 8 to 12 servings
½ recipe Pâte Brisée (see page 25)
6 ounces sweet Italian sausage, casings removed
2 tablespoons unsalted butter or olive oil
2 garlic cloves, finely chopped
2 cups packed baby spinach
½ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
1 cup whole milk
1 cup heavy cream
4 large eggs
½ cup shredded fontina (about 3 ounces)
1 . Roll out the dough into a 10-inch disc about
an ungreased 9-inch deep-dish pie plate . Chill in refrigerator for
about 20 minutes .
2 . Preheat the Cuisinart Convection Toaster Oven Broiler to 350°F on
®
Pizza/Bake with the rack in the lower position . 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 20 to 22 minutes, or until
the dough under the 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 .
3 . 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 .
4 . Add the butter to the hot pan . When it has melted, add the garlic and
5 . In a medium bowl, mix the milk, cream, eggs and remaining salt and
6 . Bake about 40 to 60 minutes, or until the quiche has browned on top
Makes 8 servings
⁄
-inch thick . Fit into
1
8
4
2
1
1
⁄
1
3
2
1
¼
1
2
2
9
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 wilt-
ed; add to sausage and stir to combine; reserve .
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 .
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 .
nonstick cooking spray
large eggs
cups whole milk
cup heavy cream
tablespoon pure vanilla extract
cup maple syrup
teaspoons ground cinnamon
teaspoon ground nutmeg
teaspoon kosher salt
loaf (1 pound) challah bread, cut into ½-inch x 9-inch strips
tablespoons packed light brown sugar, divided
tablespoons unsalted butter, cut into ½-inch cubes