Recipe Book

Roll out the dough and place on a
greased baking tray, prick the bottom
with a fork and press the edges up.
Leave to rise again.
Stir eggs, crème fraîche, milk, salt and
pepper together. Spread the cooled
onions and bacon on the dough base.
Put the mixture over all and smooth out.
• Time in the appliance: 45 minutes
• Shelf position: 1
7.3 Quiche Lorraine
Ingredients for the pastry:
• 200 g flour
• 2 eggs
• 100 g butter
• 1/2 teaspoon salt
• a little pepper
• 1 pinch nutmeg
Ingredients for the topping:
• 150 g grated cheese
• 200 g cooked ham or lean bacon
• 2 eggs
• 250 g sour cream
• salt, pepper and nutmeg
Other:
• Black baking tin, greased, diameter 28
cm
Method:
Place flour, butter, eggs and spices in a
mixing bowl and mix to a smooth pastry.
Put the pastry in the fridge for a few
hours.
Then roll out the pastry and place in the
greased black baking tin. Prick the
bottom with a fork.
Spread the bacon on the pastry.
To make the filling, mix the eggs, the
sour cream and the seasoning together.
Then add the cheese.
Pour the filling over the bacon.
• Time in the appliance: 40 minutes
• Shelf position: 1
7.4 Goat's cheese Flan
Ingredients for the pastry:
• 125 g flour
• 60 ml olive oil
• 1 pinch salt
• 3 - 4 tablespoons cold water
Ingredients for the topping:
• 1 tablespoon olive oil
• 2 onions
• salt and pepper
• 1 teaspoon chopped thyme
• 125 g ricotta
• 100 g goat’s cheese
• 2 tablespoons olives
• 1 egg
• 60 ml cream
Other:
• Black baking tin, greased, diameter 28
cm
Method:
Place flour, olive oil and salt in a mixing
bowl and combine until the mixture
resembles breadcrumbs. Add the water
and knead to a dough. Put the pastry in
the fridge for a few hours.
Then roll out the pastry and place in the
greased black baking tin. Prick the
bottom with a fork.
Put 1 tablespoon of olive oil in a pan.
Peel onions, slice thinly and sweat in the
oil for about 30 minutes with the lid on
the pan. Season with salt and pepper
and mix in 1/2 teaspoon of chopped
parsley.
Let onions cool slightly, then spread on
the pastry.
Then spread the ricotta and goat's chees
on top and add the olives. Sprinkle 1/2
teaspoon of chopped thyme over the
top.
To make the filling, mix the eggs and the
cream together. Pour the filling over the
tart.
• Time in the appliance: 45 minutes
• Shelf position: 1
7.5 Cheese Flan
Ingredients:
• 1.5 sheets original Swiss flaky pastry
or puff pastry (rolled out in a square)
• 500 g grated cheese
• 200 ml cream
• 100 ml milk
• 4 eggs
• salt, pepper and nutmeg
Method:
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