99
I
ngredients
225 g (8 oz) shortcrust
pastry
1 medium onion,
chopped
15 ml (1 tbsp) oil
6 streaky bacon rashers,
or
100 g (4 oz) ham cut
into strips
2 eggs
150 ml (
1/
4
pt) single
cream
salt and pepper to taste
50 g (2 oz) cheddar
cheese, grated
Quiche Lorraine
Serves 4
Dish: 23 cm (9") metal tin
Oven Accessory: glass tur metal tray
1. Roll out the pastry and use to line the flan dish. Prick base
of pastry with a fork, chill for 15 mins. Preheat the oven on
CONVECTION 210°C and bake the case blind for 20
mins. or until cooked.
2. Place the onion, oil and bacon in a small dish. Cover and
cook on HIGH power for 4 mins. or until onion is soft.
Drain and place in bottom of flan case.
3. Beat the eggs, cream, salt and pepper and pour over the
bacon. Sprinkle with cheese. Cook on Combination:
CONVECTION 190°C + WARM power for 20-25 mins. or
until just set and browned.
I
ngredients
25 g (1 oz) butter
25 ml (1
1/
2
tbsp) flour
150 ml (
1/
4
pt) milk
3 eggs, separated
salt and pepper
75 g (3 oz) cheese,
grated
Baked Soufflé
Serves 4
Dish: 15 cm (6") souffle dish
Oven Accessory: glass tur metal tray + low rack
1. Melt butter on HIGH power for 30 secs. Stir in flour. Cook
on HIGH power for 30 secs.–1 min. Stir in milk gradually,
whisk until smooth. Cook on HIGH power for 2 mins. or
until thickened. Beat well. Cool.
2. Preheat oven on CONVECTION 180°C
3. Add egg yolks one at a time. Season and mix in cheese.
4. Whisk the egg whites until stiff and fold into cheese
mixture.
5. Cook on CONVECTION 180°C for 20-30 mins. until risen
and brown.
Variations: Add to egg mixture before folding in egg whites:
1. 75 g (3 oz) cooked ham
2. 50 g (2 oz) mushrooms
3. 75 g (3 oz) smoked salmon, finely sliced.
CHEESE
AND EGG DISHES
