Microwave Cookbook
Quiche Lorraine
Ingredients
• 6 eggs
• 1 cup thickened cream
• 1 cup shredded tasty cheese
• ½ cup crispy bacon, crumbled
• ½ cup button mushrooms, chopped
• 1 cup baby spinach
Shortcut Pastry
• 125g plain our + extra for dusting
• 55g butter, cubed
Prep: 30 mins Cooking Time: 17 mins Serves: 10-12 Function: Dynamic Crisp + Micro
1. In a mixing bowl add the our, butter and salt. Work the
butter into the our until it crumbles. Gradually add the water
until it forms a dough. Shape into a ball then turn out onto a
oured bench. Slightly atten the dough into a disc then wrap
in cling lm and refrigerate for 20 minutes.
2. Turn the chilled pastry out onto a oured bench and roll
out until the pastry is 2-3 millimetres thick. Using a rolling pin,
pick up the pastry and lay it across the Dynamic Crisp Plate.
Work the pastry to the edges of the plate and prick the
pastry with a fork.
3. Cover the pastry with baking paper and top with 1 cup of
uncooked rice so the dough doesn’t rise. Place into the
microwave and cook on Dynamic Crisp for 7 minutes. Once
cooked remove from Dynamic Crisp Plate and transfer to
the Dynamic Crisp Cake Tin*. Cook for a further 3 minutes on
Dynamic Crisp function then set aside to cool slightly.
4. In a mixing bowl whisk the eggs, then add the cream,
cheese, bacon, mushroom, spinach and season with salt
and pepper. Pour egg mixture into the cake tin and cook on
Dynamic Crisp for 5 minutes, then cook on a high microwave
setting for 2 minutes. Allow the quiche to cool slightly then
serve.
Method
*Cookingtimesmayvarydependingonmodelpurchased.
*DynamicCrispCakeTinsoldseperately.
• 3 tablespoons cold water
• Pinch of salt
• Salt and pepper
20