DOCUMENT

136 Swiss style quiche (shortcrust pastry) Serves 8 | Preparation time: 100 minutes Ingredients For the shortcrust pastry: 80 g butter 200 g plain white flour 65 ml water ¼ tsp. salt For the vegetable filling: 500 g diced vegetables (e.g. leeks, carrots, broccoli, spinach) 1 tsp. butter 50 g mature cheese | grated For the cheese filling: 70 g diced bacon 290 g grated mature cheese (e.g. Gruyère, Sbrinz and Emmental) For the savoury custard filling: 2 medium eggs 200 g cream Salt Pepper Nutmeg Accessories: Round baking tin, Ø 27 cm Rack Preparation Dice the butter and mix with the flour, salt and water and rapidly knead to form a dough. Chill for 30 minutes. Line the baking tin with the dough. Method for the vegetable quiche: Sauté vegetables in butter and leave to cool. Arrange over the pastry and scatter cheese on top. Method for the cheese quiche: Fry the bacon lardons and leave to cool. Arrange over the pastry and scatter cheese on top. Insert the rack. Start the Automatic programme or pre-heat the oven. To make the filling, mix together the eggs and cream. Season with salt, pepper and nutmeg to taste. Pour the topping over the base. Place in the oven and bake until golden brown. Settings Automatic programme Pizza & Quiche | Swiss style quiche | Shortcrust pastry Programme duration: 43 minutes Manual Oven functions: Conventional Heat Temperature: 220–240 °C Booster: On Pre-heat: On Crisp function: On Duration: 36–45 minutes Shelf level: 1 Useful tip: Alternatively, use 230 g of ready-made shortcrust pastry.