Sausage and Kale Quiche

Add photo
Cuisinart original

Great for a Sunday brunch, this quiche will please any crowd.The recipe for the crust, Pâté Brisée, makes enough for two quiches, so freeze the other half to have on hand for next time.

Ingredients

 

Pâté Brisée:

 

2 cups unbleached, all-purpose flour

 

1 teaspoon kosher salt

 

2 sticks (16 tablespoons) unsalted butter, cold, cut into 1-inch pieces

 

3 to 4 tablespoons ice water

 

Filling:

 

1½ teaspoons olive oil

 

1 garlic clove, finely chopped

 

1 small shallot, finely chopped

 

¼ teaspoon kosher salt, divided

 

Pinch freshly ground black pepper

 

4 large lacinato kale leaves, tough stems removed and thinly sliced

 

¼ teaspoon fresh thyme leaves

 

1 hot Italian sausage link (about 3 ounces), chopped or crumbled (if using fresh, remove casing)

 

½ cup whole milk

 

½ cup heavy cream

 

4 large eggs

 

1 ounce Gruyère or Swiss cheese, shredded

 


Nutritional information

 

Nutritional information per serving (based on 10 servings): Calories 269 (73% from fat) • carb. 11g • pro. 7g • fat 22g • sat. fat 12g • chol. 127mg sod. 300mg • calc. 60mg • fiber 0g

 

Instructions

1. Prepare the Pâté Brisée: Put the flour and salt into a food processor fitted with the chopping blade.Process to sift, about 10 seconds.Add the butter and pulse until the mixture resembles coarse crumbs, about 6 to 8 pulses.Pour in water 1 tablespoon at a time and pulse until mixture starts to come together – you may not need all of the water.(To test if the dough is hydrated well enough, remove cover and pinch the mixture.If it holds, it is done.) Transfer to a lightly floured surface and knead once or twice to bring together.Divide dough equally into two pieces* and form each into a flat disk; wrap in plastic wrap and refrigerate until ready to use, a minimum of 30 minutes.

2. On a lightly floured surface, roll out one of the pastry disks into an 11-inch circle that is about

1/8 inch thick.Reverse the dough onto the rolling pin and unroll it evenly over a 9-inch tart pan.Press the dough lightly into the pan, lifting the edges and working it gently down into the bottom edge of the pan.Trim off excess dough by rolling the pin over the top of the pan.With your thumbs, push the dough 1/8 inch above the edge of the mold, to make an even, rounded rim of dough around the inside circumference of the pan.Chill in refrigerator for about 30 minutes.

3. Fit the oven with the rack in Position 1.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 it down with dried beans or rice.

Set the oven to Bake at 350°F for 20 minutes.After 5 minutes, put the tart shell in the oven and bake until the dough under the parchment is no longer wet, about 12 to 15 minutes.Remove the beans/rice and parchment and continue baking for another 2 minutes, until the shell is golden brown.

4. Prepare the filling: Put the oil into a medium skillet 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 kale, remaining salt and the thyme.Sauté until the kale is bright and wilted.Remove and reserve.

5. Increase the heat to medium-high.Once hot, add the sausage, breaking it up with a heatproof utensil/spatula while cooking.Sauté until browned and fully cooked (no pink present if using fresh sausage).Remove to cool.Evenly spread the cooled vegetables and sausage over the baked tart shell.

6. Whisk the milk, cream and eggs together, then pour into the tart shell.Top with the cheese.

7. With the rack still in Position 1, carefully transfer quiche to the oven.

Set to Bake at 300°F for 10 minutes, cooking until center is just set.

8. Remove and allow to cool for 5 to 10 minutes before slicing and serving.Quiche is best served the same day, but can be stored in the refrigerator for up to 5 days.Reheat for best results.

* Extra dough can be stored in the refrigerator for up to 1 week and in the freezer for up to 2 months.