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Recipes continued
Bacon and Cheese Quiche Serves 6-8
1 large sheet frozen short crust pastry,
thawed
4 bacon rashers, rind removed, roughly
chopped
1 small onion, chopped finely
1 ½ cups grated tasty cheese
4 eggs
1 cup milk
½ cup cream
½ cup self raising flour
pepper to taste
1. Preheat compact oven to 180°C. Place
wire rack in the middle shelf position in
the sunken position.
2. Lightly spray a quiche dish with vegetable
oil spray and line with shortcrust pastry,
trimming edges.
3. Cook bacon and onion in a frying pan until
tender, remove from pan and drain on
absorbent paper; cool.
4. In a large bowl combine the bacon, onion
and cheese.
5. Blend or process remaining ingredients
until smooth.
6. Place the bacon mixture into the prepared
quiche dish and pour the egg mixture over
the top.
7. Bake in oven for about 50 minutes or until
cooked, turning dish after 25 minutes.
Stand for 10 minutes before cutting. Can
be served hot or cold.
Note: If quiche starts to brown too much
before the centre is cooked reduce heat to
150°C.
Pizza Dough Makes 2
2 teaspoons (7g) dry yeast
1 teaspoon sugar
¾ cup warm water
2 cups plain flour
½ teaspoon salt
1. Combine the yeast, sugar and water in a
bowl; stir to combine. Cover mixture and
place in a warm area until the mixture
starts to bubble.
2. Combine the yeast mixture, flour and salt
in a large bowl and mix until combined.
Turn dough onto a floured surface and
knead for about 10 minutes or until the
dough is firm and elastic. Place dough in
a bowl and allow to rest in a warm place
until the dough has doubled in size.
3. Using your fist, punch the dough down,
fold sides to centre and turn dough over.
Place dough onto a floured surface and
lightly knead. Cut dough in half. Roll
dough out to fit a round baking tray or you
can use the biscuit trays provided to make
a slab pizza. Dress pizza dough as desired.