Bedienungsanleitung Wolf M Series (Seite 21 von 55) (Englisch)

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INGREDIENTS

FOR THE CRUST

1¼ cups all-purpose ﬂour

¼ teaspoon kosher salt

½ cup (1 stick)

butter, cold, cut

into ½-inch pieces

3 tablespoons ice water

FOR THE FILLING

½ cup thinly sliced onion,

cooked until translucent

½ cup ﬁne shredded

Swiss cheese

½ cup ham, diced ¼-inch

4 large eggs

1¾ cups heavy cream

1½ teaspoons kosher salt

½ teaspoon freshly

ground black pepper

1 tablespoon

minced fresh chives

1 tablespoon

chopped fresh thyme

BEFORE YOU START

Blind baking (baking a pie crust without the lling) helps to ensure the end product is crisp and aky. By blind baking

you give the crust a chance to set before adding the lling.

The crust can be mixed either by hand or in a food processor.

Cook the onions for the lling ahead of time so they can cool completely. This helps to remove the extra water from

the onions that would change the consistency of your lling.

MAKES RACK POSITION COOK TIME

1 QUICHE POSITION 3 CRUST — 25 MINUTES

QUICHE — 40 MINUTES

QUICHE

Make ahead of time for a quick and easy breakfast option, as quiche reheats well.

But it makes a delicious dinner too, with a nice side salad or fruit.

PREPARATION METHOD

FOR THE CRUST

1. Combine our and kosher salt together, cut the butter

into the our by hand or with a food processor until pea

size pieces form. 2. Add in the ice water and mix until a

dough forms. 3. Turn out onto a lightly oured surface

and knead a few times to smooth the dough. 4. Flatten

into a disk, wrap with plastic wrap and chill for 1 hour in

the refrigerator. 5. After an hour, roll out the dough and

place in a 9-inch pie shell. 6. Trim the edges to ¼-inch

from the pie pan, roll under and press down around

the edge of the pie pan. 7. Chill for 30 minutes in the

refrigerator. 8. While the dough is chilling, preheat the

oven to 400°F on Bake Mode with a rack set on position

3. 9. After 30 minutes, line the unbaked pie crust with

parchment and weight it down with something so that

the bottom doesn’t puff and the sides don’t slouch.

You can nd special pie weights for this job, but you

can also just use dry beans (about 2 cups). 10. Blind

bake the crust for 25 minutes, remove from the oven

and allow to cool completely before lling.

FOR THE FILLING

1. Reduce the heat of the oven to 350°F on Bake Mode

with rack still set on position 3. 2. In a medium bowl,

whisk together the eggs and heavy cream until smooth.

3. Add in the kosher salt, pepper, and herbs and mix to

combine. 4. In even layers add the onions, cheese,

and ham to the bottom of the precooked pie shell.

5. Carefully pour the custard over the lling. Bake

the quiche for 40–45 minutes, or until the quiche is set.

6. Remove from the oven and allow to cool slightly

before serving.

BAKE MODE

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