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Leek, Sausage and Fontina Quiche


A perfect dish for Sunday brunch.
Makes 12 servings
Approximate preparation time: 20 minutes plus 40 minutes for baking
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Ingredients

1 recipe Pâte Brisée
Filling:
1 garlic clove
1 small leek, white and light green parts only, cut into ½-inch pieces
6 ounces precooked chicken apple sausage, cut into small dice
1 tablespoon unsalted butter
¼ teaspoon freshly ground black pepper, divided
2 ounces fontina cheese
¾ cup whole milk
¾ cup heavy cream
2 large eggs
2 large egg yolks
¼ teaspoon kosher salt


Instructions

Prepare Páte Brisée according to recipe on page 16.
While dough is chilling, preheat oven to 350°F.
Roll out one dough disc* to ¹∕8-inch thick to fit a 9-inch tart pan. Fit the dough into the pan. Chill in refrigerator for about 30 minutes.
While dough is chilling, preheat oven to 350°F.
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 oven for 25 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, about an additional 10 minutes. Remove and reserve.
While the quiche shell is baking, insert the small metal chopping blade into the small work bowl. Process the garlic until finely chopped. Add the leeks and pulse to chop, about 6 pulses.
Place a skillet over medium heat and add the sausage; cook for about 3 minutes. Add the butter, garlic, leeks and a pinch of pepper. Stir over medium-low heat until vegetables are soft, about 2 to 3 minutes.
Place the reversible shredding disc on the medium shredding side into the medium work bowl and shred the fontina. Remove and reserve. Replace the shredding disc with the large metal chopping blade and add the milk, cream, eggs, yolks, salt, remaining pepper and half of the shredded fontina. Process to combine all ingredients, about 10 seconds.
To assemble the quiche: spread the sausage and leeks evenly along the bottom of the baked tart shell. Pour the egg mixture over the vegetables and scatter the remaining fontina on the top.
Bake for 35 to 40 minutes until quiche is lightly browned and just set.
Remove from oven and let sit for about 5 to 10 minutes before serving.
*The second dough disc may either be used within 3 days if refrigerated or it may be wrapped well and stored in the freezer until needed.

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Servings

no serving information available

Nutritional Information
Per Serving

Nutritional information per serving (including pastry): Calories 181 (83% from fat) | carb. 3g | pro. 4g | fat 17g | sat. fat 10g | chol. 116mg | sod. 301mg | calc. 62mg | fiber 0g


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