Recipes for Steam Cooking

Side diSheS, Vegetarian diSheS

and CaSSeroleS

TOMATO QUICHE

INGREDIENTS

Pastry

¼ cups our

5 tbsp. butter or margarine

1 small egg

Salt

Butter for greasing the pan

Topping

2 tomatoes

¼ lb. mushrooms

1 cup crème fraîche

2 eggs

1 tbsp. tomato purée

Salt, pepper, freshly ground

¼ lb. cubes of sheep’s milk

feta in herbs

SETTINGS

Tomatoes

STEAM, 210 – 212°F

2 – 3 minutes

Perforated + Baking Pan (Level 3 + 1)

Quiche

STEAM CONV, 350°F

35 – 40 minutes

Dish on Wire Rack (Level 2)

Knead together the our, butter, egg and a small pinch of salt in the food processor with

the dough hook. Knead again with your hands and form into a ball. Leave to stand for 30

minutes.

Roll out the dough on a oured work surface and use it to line a greased 9” square baking

dish. Place in the refrigerator until the topping is ready to be added.

To make the topping, make a cross incision in the tomatoes. Steam in the perforated pan as

indicated. Peel o the skin. Cut the tomatoes into eighths and remove

the seeds.

Wipe and slice the mushrooms.

Thoroughly mix the crème fraîche, eggs and tomato purée and season with salt

and pepper. Spread the lling evenly over the dough and lay the tomato slices,

mushrooms and well-drained cheese cubes on top. Bake the quiche as indicated.

Serves 4