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Ingredients
100 g (4 oz) plain flour
50 g (2 oz) butter or
margarine
water to mix
Filling:
250 g (9 oz) gruyére
cheese, grated
30 ml (2 tbsp) flour
2 eggs
1 /
300 ml (
pt) milk
2
60 ml (4 tbsp) white wine
1 clove garlic, crushed
1 /
3 ml (
tsp) celery salt
2
nutmeg to sprinkle
Ingredients
6-8 sheets filo pastry
1 /
45 g (1
oz) butter,
2
melted
200 g (7 oz) Camembert
cheese, rind removed and
thinly sliced
6 eggs
150 g (5 oz) smoked
salmon
600 ml (1 pt) double cream
15 ml (1 tbsp) chopped dill
Quiches
Swiss Cheese Flan
Dish: 23 cm (9") flan dish
Serves: 6
Oven Accessory: glass tray then metal tray
1. Rub butter into flour until it resembles fine breadcrumbs.
Add water to form a dough. Roll out and line dish. Prick
base all over with a fork. Chill for 15 mins. Line with a
piece of paper towel and cook on
mins. or until dry.
2. Shake the grated cheese and flour together in a plastic
bag. Mix remaining ingredients in a large bowl. Add the
cheese and stir well. Pour into flan case and sprinkle
with nutmeg. Cook on Combination:
100 W for 30 mins. or until set and browning.
Camembert & Smoked Salmon Quiche
Dish: deep 23 cm (9") quiche dish
Serves: 4-6
Oven Accessory: metal tray
1. Line the flan dish with layers of filo pastry brushed with
butter, alternating the direction of each layer. Trim the
edges.
2. Place the cheese in base of dish.
3. Place salmon, eggs, cream and dill in blender and
blend until smooth.
4. Pour into flan case and cook on Combination:
+
100 W for 30-40 mins. or until set. Cool slightly
before serving.
1000 W for 3-4
200°C +
160°C
En-57
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