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is no longer wet . Remove the beans/rice and parchment and continue bak-
ing until the shell is golden brown, about an additional 15 minutes .
Remove; reserve .
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 .
Add the butter to the hot pan . When it has melted, add the garlic and
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 wilted; combine
with sausage and stir to combine; reserve .
In a medium bowl, mix the milk, cream, eggs and remaining salt and pep-
per . Using a Cuisinart
®
hand or stand mixer fitted with the whisk attach-
ment, 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 .
Bake about 40 to 60 minutes, or until the quiche has browned on top 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 the night before and then bake in the morning .
Makes 8 servings
nonstick cooking spray
Convection Oven Conversion Chart
4
large eggs
2
cups whole milk
1
cup heavy cream
1
tablespoon pure vanilla extract
1
⁄
3
cup maple syrup
2
teaspoons ground cinnamon
1
teaspoon ground nutmeg
¼
teaspoon table salt
1
loaf (1 pound) challah bread, cut into ½-inch x 9-inch strips
2
tablespoons packed light brown sugar, divided
2
tablespoons unsalted butter, cut into ½-inch cubes
Lightly coat a 9-inch square pan with nonstick cooking spray; reserve .
Add the eggs, milk, heavy cream, vanilla extract, syrup, spices and salt to
a medium mixing bowl . Using a Cuisinart hand mixer fitted with the chef’s
whisk, beat the mixture until foamy .
Tightly fit half of the challah bread strips into the bottom of the prepared
pan . Pour half of the egg mixture on top and evenly dot with half of the
brown sugar . Repeat with the remaining bread, layering in the opposite
direction of the first layer of bread . Pour the remaining egg mixture on top,
dot with the remaining brown sugar . Cover and chill in the refrigerator for
at least 2 hours, or overnight .
Remove the strata from the refrigerator and bring to room temperature .
Preheat the Cuisinart
®
Convection Toaster Oven Broiler to 350°F on the
convection setting with the rack in position A . Dot the top of the strata
with the butter and loosely cover with aluminum foil . Bake in preheated
oven for about 15 minutes; remove foil and bake for an additional 10 min-
utes, or until the internal temperature of the strata reaches 160°F .
Remove and serve immediately .
Nutritional information per serving:
Calories 420 (47% from fat) • carb. 44g • pro. 11g • fat 22g • sat. fat 12g • chol. 190mg
• sod. 430mg • calc. 177mg • fiber 2g