Cuisinart TOB-60NC, Instruction And Recipe Booklet

8

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 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; add to sausage and stir to combine; reserve .

5 . In a medium bowl, mix the milk, cream, eggs and remaining salt and 

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 .

6 . 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 it the night before and then bake in the morning .

Makes 8 servings

nonstick cooking spray

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 kosher 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

1 . Lightly coat a 9-inch square pan with nonstick cooking spray; 

reserve . 

2 . 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 . 

3 . Tightly fit half of the challah bread strips into the bottom of the pre-

pared pan . Pour half of the egg mixture on top and evenly sprinkle 

with half of the brown sugar . Repeat with the remaining bread, layer-

ing in the opposite direction of the first layer of bread . Pour the 

remaining egg mixture on top, sprinkle with the remaining brown 

sugar . Cover and chill in the refrigerator for at least 2 hours, or  

overnight .

4 . Remove the strata from the refrigerator and bring to room tempera-

ture . Preheat the Cuisinart

®

 Convection Toaster Oven Broiler to 

350°F on Convection Bake with the rack in the lower position . 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 minutes, or until the internal temperature 

of the strata reaches 160°F . 

5 . 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

Stuffed Mushrooms

Makes 16 servings

16 

stuffing mushrooms (about 14 ounces) 

½ 

cup panko (Japanese breadcrumbs)