Sunbeam BT6700 Instruction Booklet page 19

Recipes continued
Bacon and Cheese Quiche
1 large sheet frozen short crust pastry,
thawed
4 bacon rashers, rind removed, roughly
chopped
1 small onion, chopped finely
1 ½ cups grated tasty cheese
4 eggs
1 cup milk
½ cup cream
½ cup self raising flour
pepper to taste
1. P reheat compact oven to 180°C. Place
wire rack in the middle shelf position in
the sunken position.
2. L ightly spray a quiche dish with vegetable
oil spray and line with shortcrust pastry,
trimming edges.
3. C ook bacon and onion in a frying pan until
tender, remove from pan and drain on
absorbent paper; cool.
4. I n a large bowl combine the bacon, onion
and cheese.
5. B lend or process remaining ingredients
until smooth.
6. P lace the bacon mixture into the prepared
quiche dish and pour the egg mixture over
the top.
7. B ake in oven for about 50 minutes or until
cooked, turning dish after 25 minutes.
Stand for 10 minutes before cutting. Can
be served hot or cold.
Note: If quiche starts to brown too much
before the centre is cooked reduce heat to
150°C.
Pizza Dough
Serves 6-8
2 teaspoons (7g) dry yeast
1 teaspoon sugar
¾ cup warm water
2 cups plain flour
½ teaspoon salt
1. C ombine the yeast, sugar and water in a
bowl; stir to combine. Cover mixture and
place in a warm area until the mixture
starts to bubble.
2. C ombine the yeast mixture, flour and salt
in a large bowl and mix until combined.
Turn dough onto a floured surface and
knead for about 10 minutes or until the
dough is firm and elastic. Place dough in
a bowl and allow to rest in a warm place
until the dough has doubled in size.
3. U sing your fist, punch the dough down,
fold sides to centre and turn dough over.
Place dough onto a floured surface and
lightly knead. Cut dough in half. Roll
dough out to fit a round baking tray or you
can use the biscuit trays provided to make
a slab pizza. Dress pizza dough as desired.
Makes 2
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