Recipes

QUICHE LORRAINE
Line the pie dish with baking paper and then
roll out the shortcrust pastry to cover the
bottom and edges. Spread the sautéd bacon
over the bottom of the dish along with the
julienned onion sweated in a little olive oil,
then sprinkle the cheese on top.
Beat the eggs in a bowl together with the milk
and cream, seasoning with salt and pepper to
taste.
Pour the mixture evenly over the dish and
garnish with chopped parsley.
Select “PIE” from the “RECIPES” menu then
the “QUICHE LORRAINE” menu and confi rm.
Notes:
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Preparation: 30 min
Cooking time*: 40-50 min
Recommended equipment:
shallow metal pie dish
(diameter approx. 30 cm)
Tips and variations:
• You can also make the following
varieties of quiche:
- potato and bacon
- leek and ham
- fi sh and artichoke
- spinach and salmon
10
PIE
Serves 6/8
250 g of fresh shortcrust pastry
150 g of bacon, diced
4 eggs
2 onions cut into julienned pieces
10 g of chopped parsley
200 ml of milk
200 ml of single cream
100 g of roughly grated gruyère cheese
salt, pepper
olive oil
*Optimal cooking times will automatically be
determined by the selected function
(Auto Sensor RECIPES)