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Never make quiche other than in your Small Server Divider - Perfect portions every time!
For a light lunch - Quiche Lorraine
Put the flour, 100 g cold butter (cut into pieces), 1 egg yolk and 4 tsp cold water into a food processor. Using the pulse button, process until the mix binds. Tip the pastry onto a lightly floured surface, gather into a smooth ball, then roll out as thinly as you can. Line 3 x Small Server Dividers, easing the pastry into the bases. Cut off the edges of the dough with scissors (store the off-cuts and use them to fill in the edges that go below the level of the server divider’s bowls’ edge). Gently press the dough into the base of each bowl. Gently prick the base with a fork. Finish off the edges and then cool for 10 minutes.
For the Filling
Microwave the bacon for 7 minutes on High in die Medium Classic Roaster. Add all the other ingredients.
Mix and divide the mixture between the 6 bowls of the 3 server dividers. Put in the oven, turn on at 160⁰C and bake for 35 minutes or until done and golden brown. Let the quiches settle for 4-5 mins, then remove from the bowls. Serve freshly baked, although it’s also good cold.
For breakfast with a poached egg and Hollandaise sauce
Fill the Round Salad about 3 quarters with hot water and microwave for 5 minutes or more, until boiling. Add white vinegar and slip the first egg into the boiling vinegar water. Prick the yolk with a toothpick. Microwave for 1 minute on High (for a hard egg). Add the other eggs and microwave for 90 seconds. (The 1 first egg was cooked for 2 and half minutes). Set aside for a while and scoop it out of the water with a slotted spoon.
Hollandaise Sauce Ingredients
Beat the egg yolks, mustard, lemon juice and Cayenne pepper together. Whisk the egg mixture quickly with a fork into the melted butter. Serve hot over the poached eggs.
Store the left over Hollandaise Sauce in glass bottle in the fridge. When you want to use it again do not put it in Microwave to melt, put is in hot water and stir until melted and smooth again.