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*Optimal cooking times will automatically be determined
by the selected function (6TH SENSE RECIPES)
QUICHE LORRAINE
Line the pie dish with baking paper and then roll out
the shortcrust pastry to cover the bottom and edges of
the dish. Spread the sautéd bacon over the bottom of
the dish along with the julienned onion sweated in a
little olive oil, then sprinkle the cheese on top.
Beat the eggs in a bowl together with the milk and
cream, seasoning with salt and pepper to taste.
Pour the mixture evenly over the dish and garnish
with chopped parsley.
Select “PIES” from the “RECIPES” menu then the
“QUICHE LORRAINE” menu and confi rm.
Notes:
__________________________________________
Preparation: 30 min
Cooking time*: 40-50 min
Recommended equipment:
shallow metal pie dish
(diameter approx. 30cm)
Tips and variations:
You can also make the following varieties of
quich
e:
- potato and bacon
- leek and ham
- fi sh and artichoke
- spinach and salmon
42
PIES
Serves 6/8 Serves 6/8
250g of fresh shortcrust pastry
150g of bacon, diced
4 eggs
2 onions cut into julienned pieces
10g of chopped parsley
200 ml of milk
200 ml of single cream
100 g of roughly grated gruyère cheese
salt, pepper
44


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