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Ingredients
1 roll of pastry (approx. 300 g)
100 g back, smoked bacon
100 g gruyere, grated
150 ml milk
3 eggs
150 ml cream
salt and pepper
grated nutmeg
Ingredients
1 roll of shortcrust pastry
(approx. 300 g)
400g (14 oz) mushrooms
20g (1 oz) butter
20g (1 oz) flour
a little milk
3 eggs
50g (2 oz) cream
Salt and pepper
En-58
Quiches
Quiche Lorraine
Dish: 25 cm (10") metal tart tin
Serves: 6
Oven Accessory: glass tray then metal tray
1. Cut the bacon into small pieces. Cook on a covered
plate on
1000 W for 1 minute. Drain.
2. Line the flan dish with the pastry. Preheat the oven,
with the metal tray, on Combination:
100 W.
3. Place the bacon and the grated gruyere onto the
pastry base. Mix together the seasoned milk, eggs,
cream, and grated nutmeg with an electric whisk.
Pour into the pastry dish.
4. Cook for 27 minutes on Combination:
210°C +
100 W. Serve hot or cold.
Mushroom Tart
Dish: 1 x 1 litre bowl + metal tart tin (Ø 27 cm)
Serves: 6-8
Oven Accessory: glass tray then metal tray on glass
tray
1. Wash and cut the mushrooms. Cook the
mushrooms covered on
minutes. Drain, reserving the liquid and making it
1 /4
up to
litre with the milk.
2. Melt the butter for 30 seconds on
the flour, mix, dry out on
seconds then add the milk mix.
3. Cook on
1000 W for 3-5 minutes. Whisk
briskly, add the mushrooms to this béchamel, then
the eggs and the cream. Season.
4. Preheat the oven on
Line the dish with the pastry. Add the mushroom
mixture. Cook for about 29 minutes on
Combination:
210°C +
250° +
1000 W for 10
600 W. Add
600 W for 30
250°C with the metal tray.
100 W.
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