13
Quiche Lorraine
Makes 2
Preparation time
5 minutes
Cooking time
11 minutes
1 sheet store bought shortcrust pastry
60g bacon, sliced
2 shallots, white part sliced – green discarded
60g spinach leaves
40g tasty cheese, grated
2 tbsp. fresh cream
2 eggs
1.
Line the omelette wells with pastry and trim
off the excess pastry using the edge of a silicon
scraper.
2.
Divide the ingredients into 2 bowls and mix
to combine well. Add to the pastry lined wells
and close the lid.
3.
Turn the omelette maker on and when pre-heat is
complete adjust the timer to 9 minutes.
4.
Remove using a silicone scraper.
5.
Serve with spinach leaves.
Asparagus, Goat’s cheese
and truffle omelette
Makes 2
Preparation time
3 minutes
Cooking time
7 minutes
2 eggs
2 tbsp. fresh cream
Fresh black pepper
Salt
½ tsp, butter
10 spears asparagus, but into 10cm lengths
40g bocconcini, sliced
40g Goat’s cheese
¼ bunch watercress, picked and washed
Drizzle truffle oil
1.
Mix together the eggs, cream, black pepper and
salt and whisk together.
2.
Pre-heat the omelette maker. Add the butter and
asparagus to the omelette maker and adjust the
timer to 2 minutes, leaving the lid open.
3.
Divide the egg mix, Goat's cheese and bocconcini
between the 2 wells and close the lid.
4.
Adjust the timer to 6 minutes.
5.
When cooked remove and place on a serving
plate.
6.
Serve with watercress and truffle oil drizzle over
the omelette and watercress salad. Season with
sea salt and freshly ground black pepper.
