Beper 90.605 Manual De Instrucciones página 14

Mini pie maker Use instructions
Ingredients for 12 mini quiches:
Champignon Mushrooms 250 g
Leeks 1
Cooked ham 130 g
Puff pastry 450g (2 packs)
Eggs 4
Parmesan cheese 70 gr
Cream 200 ml
Clove of garlic 1
Extra virgin olive oil 4 tbsp
Sale to taste
Pepper to taste
For preparing mini quiches with mushrooms, leeks and cooked ham, clean and chop cham-
pignon mushrooms, brown a clove of garlic in a non-stick pan with two tablespoons of olive
oil and cook chopped mushrooms, salt and pepper. Meanwhile, cook the washed and thinly
chopped leeks in a different pan with a tablespoon of olive oil for about 15/20 minutes.
Beat four eggs and cream in a bowl, add and thoroughly stir Parmesan cheese, season
with salt and pepper. Butter the moulds for quiche in the plate and cut puff pastry into circles
having a diameter of two centimetres wider than the moulds, using either a glass or a cup.
Finally, cover the moulds with the puff pastry disks and fill them. Add the mushrooms, leeks
and chopped cooked ham mixture to every quiche and pour the eggs, cream and Parmesan
cheese liquid on them until full. Whether you cannot place the puff pastry disks within the
moulds in the plate, using paper moulds having a smaller diameter.
Turn the plate on, wait it warms up and cook the quiches for 8-10 minutes, until they have
reached a golden look. Serve the mini quiches with mushrooms, leeks and ham still hot!
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