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Bake with pre-heating 230°C
Setting
P8 PIZZA
Ventitherm ® Fan Op-
erated Cooking
230°C
QUICHE LORRAINE
Ingredients for the pastry:
– 250 g flour, plain
– 125 g butter
– 60 ml water
– 1 tsp salt
– A little pepper and nutmeg
Method:
Mix together flour, butter and salt, add the water and knead together
briefly to form a pastry.
Leave the pastry to cool in the fridge for 1 hour.
Ingredients for the topping:
– 100 ml milk
– 150 ml sour cream
– 2 eggs
– 150 g Gruyère or Emmental cheese, grated
– 150 g bacon, diced
– 150 g onions, diced
– Pepper, nutmeg
Method:
Lightly sauté the bacon and onions.
Whisk the milk, cream, eggs and seasonings together well, then mix in
the cheese.
To put the quiche together:
Roll out the pastry and lay it in a greased plain springform tin
(dia. 28 cm). Distribute the bacon and onions over it evenly and pour
the liquid mixture over them.
Setting
P9 QUICHE LORRAINE
Ventitherm ® Fan Operat-
ed Cooking
190°C
Oven level
Cook time
3
25 mins.
Oven level
3
Amount of water via
water drawer
---
Cook time
Amount of water via
water drawer
35 mins.
---
55
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