Manual

25
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 sau-
sage). 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.
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
Simply Broiled Burgers
These burgers are a perfect base for any of your favorite
burger toppings.
Makes four, 6-ounce burgers
24 ounces ground beef, 80% lean
1 tablespoon olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
1. Form ground beef into 4 patties. Brush each with olive oil on both
sides and sprinkle with an even amount of salt, pepper
and garlic powder.
2. Place the AirFryer Basket onto the Baking Pan. Put burgers into the
basket and put assembled pan into Rack Position 2.