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CHEESE AND SPRING
ONION QUICHE
V
PREP:
20 MINUTES |
BAKE:
40 MINUTES |
MAKES:
6-8 SERVINGS
DIRECTIONS
1
Line with the pastry. Use larger overhanging pieces
to fill in any missing edges. Press overhanging
edges over and all around the tart tin edges.
Do not trim off excess pastry. Prick base of
pastry with a fork.
2
Install the wire rack on Level 3. Select BAKE, set
temperature to 180°C and set time to 15 minutes.
Press START/STOP to begin preheating.
3
When the unit has preheated, place tart tin on wire
rack on Level 3. Close oven door to begin cooking.
4
While the pastry is baking, whisk eggs with crème
fraîche, season to taste and mix in chives and
onions.
5
When pastry is cooked, remove from oven.
Sprinkle over Cheddar cheese then pour over
egg and crème fraîche mixture.
6
Select BAKE, set temperature to 180°C and
set time to 25 minutes. Place quiche on wire rack
back onto Level 3 and close door. (The oven will
not require preheating as will still be hot). Press
START/STOP to begin cooking.
7
Check if quiche is cooked at 20 minutes whether
done by placing the point of a knife in centre
which should come out clean. Cool for 5 to
10 minutes before serving. Trim pastry edges
off carefully with a small sharp serrated knife
while cooling.
INGREDIENTS
Oil, for greasing tin
320g ready-rolled shortcrust pastry sheet, removed
from fridge ahead of use
4 large eggs
200g crème fraîche
Salt and pepper, to taste
2 tablespoons finely chopped chives
200g grated mature Cheddar cheese
Bunch of spring onions, finely chopped
ACCESSORIES REQUIRED
A 25cm X 3.5cm tart tin with removable
base is required for this recipe.
RACK
LEVEL 3 | WIRE RACK
2
1
4
RACK
LEVEL