Saturday, November 15, 2008

Quiche Lorraine

Serves: 6-8


1 cup flour
1/2 teaspoon salt
3 ounces (90 g) butter
1 egg yolk
2 teaspoons lemon juice
6 rashers bacon, finely chopped
4 spring onions, chopped
3 eggs
1/2 pint (300 ml) cream
Salt and pepper
1 cup grated tasty cheese

Convection Microwave Method:

1. Sift flour and salt. Rub in butter until mixture resembles fine breadcrumbs. Stir in egg yolk and lemon juice until mixture forms a ball.
2. Wrap in greaseproof paper and chill for 1 hour. Roll pastry out to line a 9 inch (23 cm) pie plate.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Place quiche base on Low Rack, cook for 7 minutes on LOW MIX/BAKE. Cool slightly.


1. Combine bacon, spring onions, eggs, cream, salt, pepper and cheese together.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Pour egg mixture into pastry case.
4. Place on Low Rack, cook for 20-22 minutes on LOW MIX/BAKE.
5. Serve with fresh garden salad.

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