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Potato Gratin
750g Potatoes
5ml Salt and 5ml Black Pepper
2 Cloves of Garlic
25gm Butter
300g Greyere or Emmenthal cheese (grated)
3 Large Eggs
350ml Milk
5ml Dried Thyme
1) Peel and cut the potatoes into thin slices, dry
them thoroughly and sprinkle with salt and
black pepper.
2) Rub a flameproof roasting dish (3–4 pints)
with a clove of garlic and grease the dish
with half of the butter.
3) Layout half the potato slices in the dish and
sprinkle over half of the grated cheese. Place
the remaining potato slices on top of the first
layer and place the remaining cheese on top.
4) Crush the other clove of garlic and lightly
beat together with the eggs, milk and thyme.
Pour this sauce over the potatoes.
5) Cut the rest of the butter into small knobs
and place on top of the potatoes.
6) Place in oven and set to Potato Gratin pre-
set function, ensuring the correct shelf
position has been used.
7) Bake until the full pre-set cook time has
elapsed.
8) A signal will sound 10 minutes before the
end of cooking to remind you that the
cooking programme will finish shortly.
Quiche Lorraine
200g Plain White Flour
Pinch of Salt
100g Butter diced
3 Large Eggs
15ml Water cold
100g Streaky Bacon
50g Onion finely diced
75g Cheddar Cheese grated
Black Pepper to taste
1) To make the pastry, rub the flour, salt and
butter together until a breadcrumb
consistency is formed. Gradually add one
slightly beaten egg and the water, blend until
the mixture comes together and forms a ball.
Place the pastry onto a floured surface and
knead until smooth. Wrap the pastry in cling
film and refrigerate for 30 minutes.
2) Roll out the pastry on a floured surface and
line a round 23cm diameter and 4cm deep
quiche / flan tin. Return the pastry and tin to
the refrigerator for a further 15 minutes.
3) Prick the pastry base with a fork, line the
inside of the case with greaseproof paper,
and fill with baking beans (raw rice could also
be used if no baking beans are available).
Place the pastry case in oven and set to
Quiche Lorraine pre-set function, ensuring
the correct shelf position has been used.
Blind bake until 25mins are left on the pre-set
cook time.
4) Whilst blind baking the pastry case, cut the
streaky bacon into small pieces and lightly
fry, add the onions towards the end to slightly
soften. Cool the bacon and onions and
remove any excess fat using kitchen roll.
Beat together the eggs and milk.
5) Quickly remove the blind baked Quiche base
case from the oven with 25 minutes left on
the cook time display. Remove the baking
beans and the greaseproof paper. Place half
the cheese in the quiche base and cover with
the cooked bacon and onion.
6) Pour the beaten eggs and milk mixture over
the eggs and bacon being careful not to
overfill the pastry base. Sprinkle the
remaining cheese on top of the quiche,
return the Quiche to the oven.
7) Bake until the remaining cook time has
elapsed.
8) A signal will sound 10 minutes before the
end of cooking to remind you that the
cooking programme will finish shortly.