Usage, Tables and Tips 43

Ingredients for the topping:

1 tin peeled tomatoes (800 g net), chopped

100 g salami, cut into slices, then quartered,

350-400 g Feta or mozzarella, cut into 1 cm cubes

Oregano or pizza herbs

As a variation on the topping, button mushrooms or ham can also be used.

Preparation:

Sieve off the tomato juice. (Can be used for sauce.)

Roll out the dough, place on a greased baking tray. Prick dough well all over with a fork.

Place the ingredients for the topping on the base in the order given. Distribute the Feta or mozzarella evenly. Finally sprinkle on the oregano.

Setting

Oven level

Cook time

P 5 PIZZA

3

25 mins.

QUICHE LORRAINE

Ingredients for the pastry:

250 g flour, type 405

125 g butter

60 ml water

1 tsp salt

A little pepper and nutmeg

Method for the pastry:

Mix together flour, butter and salt, add the water and knead together briefly to form a pastry.

Leave the pastry to cool 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

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Electrolux KB9800E user manual Quiche Lorraine, Preparation, Method for the pastry

KB9800E specifications

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