![•1 tsp salt](/images/new-backgrounds/61394/6139453x1.webp)
Helpful hints and tips | 27 |
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•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
P 6 QUICHE LORRAINE
Shelf position
3
Time
40 min.
POTATO GRATIN
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,
Setting
P 7 POTATO GRATIN
Shelf position
2
Time
50 min.