Recipe Book

• Shelf position: 1
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: 45 minutes
• Shelf position: 1
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:
Place pastry on a well greased baking tray. Prick
dough well all over with a fork.
Spread the cheese evenly on the pastry. Mix
cream, milk and eggs and season with salt,
pepper and nutmeg. Mix well again and pour
over the cheese.
• Time in the appliance: 40 minutes
• Shelf position: 1
Pierogi (30 small pieces)
Ingredients for the dough:
• 250 g spelt flour
• 250 g butter
• 250 g low fat quark
• salt
Ingredients for the filling:
• 1 small head of white cabbage (400 g)
• 50 g bacon
• 2 tablespoon clarified butter
• salt, pepper and nutmeg
• 3 tablespoons sour cream
• 2 eggs
Other:
• Baking tray with baking parchment
Method:
Knead spelt flour, butter, low fat quark and a
little salt into a dough and place in the fridge.
Cut white cabbage into fine strips. Dice bacon
and fry in the clarified butter. Add the cabbage
and sauté until soft. Season with salt, pepper and
nutmeg and fold in the sour cream.
Continue to braise until all liquid has
evaporated.
Hard boil eggs, cool and then dice, mix into the
cabbage and leave to cool.
Roll out the dough and cut out round circles
with an 8 cm diameter.
Put a little filling in the middle of each one and
fold over. Seal the edges by pressing together
with a fork.
Place the pierogi on a baking tray lined with
baking parchment and brush with egg yolk.
• Time in the appliance: 20 minutes
Steam oven Recipe Book
16