Electrolux EOK66030, User Manual, Page: 45 / 68

usage, tables and tips electrolux 45
QUICHE LORRAINE
Ingredients for the pastry:
– 250 g flour type 405
– 125 g butter
– 60 ml water
– 1 tsp salt
– pepper and nutmeg
Method for the pastry:
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 lean bacon, cubed
– 150 g onions, diced
– pepper, nutmeg
Method for the topping:
Lightly sauté the ham and onions.
Whisk the milk, cream, eggs and sea-
sonings together well, then mix in the
cheese.
Putting the quiche together:
Roll out the pastry and place it in a
greased plain tin with a removable bot-
tom (dia. 28 cm). Spread the bacon and
onions evenly over it and pour the liquid
mixture over it.
POTATO GRATIN
Ingredients:
– 1000 g potatoes
– 1 teaspoon each of salt and pep-
per
– 1 garlic clove, peeled
– 300 g Gruyère or Emmental
cheese, grated
– 3 eggs
– 250 ml milk
– 4 tablespoons cream
– 1 tablespoons thyme
– 3 tablespoons butter
Method:
Peel potatoes, slice thinly, dry and then
season with salt and pepper.
Place half of the slices of potato in a
greased, oven-proof dish. Sprinkle
some grated cheese over them. Layer
the rest of the potato slices over this and
sprinkle the rest of the cheese on the
top.
Crush the clove of garlic and beat to-
gether with the eggs, milk, cream and
the thyme. Salt the mixture and pour
over the potatoes.
Place knobs of butter on the gratin.
Setting Oven level Cooking
time
P 6 QUICHE
LORRAINE
3 40 mins.
Setting Oven level Cooking
time
P 7 POTATO
GRATIN
2 55 mins.