AEG KB7100000 - Manual (Page 27)

• 1 tsp salt
• pepper and nutmeg
Preparation:
Mix flour, butter and salt. Add the water and work out a pastry.
Leave the pastry 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 ham, diced
• 150 g onions, diced
• Pepper, nutmeg
Preparation:
Fry a little bacon and onions. Whisk the milk, cream, eggs and seasoning fully. Mix in the
cheese.
Finishing:
Use a roller to work out the pastry. Put it in a greased plain tin (diameter 28cm). Put the
bacon and onions evenly on the pastry. Pour the mixture on the pastry.
Setting Shelf position Time
P 6 QUICHE LORRAINE 3 40 min.
POTATO GRATIN (4-5 serves)
Ingredients:
• 1000 g potatoes
• 1 teaspoon each of salt and pepper
• 1 clove of garlic, peeled
• 300 g Gruyère or Emmental cheese, grated
• 3 eggs
• 250 ml milk
• 4 tablespoons cream
• 1 tablespoon thyme
• 3 tablespoons butter
Preparation:
Peel potatoes, slice thinly, dry and then season with salt and pepper. Place half of the
potato slices 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 it together with the eggs, milk, cream and the thyme.
Salt the mixture and pour over the potatoes. Place knobs of butter on the gratin.
Setting Shelf position Time
P 7 POTATO GRATIN 2 50 min.
Helpful hints and tips 27