- TM 5
Ingredients
SHORTCRUST PASTRY (wholemeal)
- 150 grams wholemeal plain flour
- 75 grams Butter
- 50 grams water
- 1 pinch salt
CARAMELISED LEEK & ONION
- 20 grams Butter
- 10 grams olive oil
- 2 leeks, white part only
- 1 large onion, diced
- 10 grams balsamic vinegar
- 10 grams brown sugar
- 30 grams water
QUICHE
- 4 eggs
- 300 grams thickened cream
- 1 Handful chopped parsley
- 1 pinch salt & pepper
- Grated Tasty Cheese, (optional)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1) Mix pastry ingredients on speed 4 for 10 seconds.
2) Roll onto Thermomat and refridgerate until needed.
3) Roll out into 0.5 cm thickness, poke a couple of holes into base and blind bake for 15 minutes at 180 degrees celsius fan forced.
1) Saute leek and onion with butter and oil for 6.5 minutes on reverse, speed 0.5.
2) Add vinegar, sugar and water and continue to cook for 3 minutes/reverse/speed 0.5 with MC off to help aid evaporation. If there's still too much liquid add mixing bowl contents into small frypan on med-high heat to reduce the liquid and caramelise the leek and onion until it is semi dry (similar to a jam). Set aside.
1) Mix quiche ingredients on speed 4 for 10 seconds.
Spread the caramelised leek and onion over the base of pastry and then pour the quiche mixture over. Bake at 180 degrees celsius fan forced for 30 mins.
You can also sprinkle a bit of grated cheese on top of the quiche during the last 10 minutes of baking.
SHORTCRUST PASTRY (wholemeal)
CARAMELISED LEEK & ONION
QUICHE
TO ASSEMBLE
Tip
The husband requested I add bacon, so I sprinkled bacon pieces on top of the leek and onion jam and then poured over the quiche mixture.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
tmixmic: I also wondered that - I'm taking a punt at 100o and monitoring. I'm not a good cook and so I hope this works!
MoragaJagga
Made two of those. Extremely well received! Thank you.
sauté: 120 degrees Celsius according to book.
When you say sauté...... Should I know what temperature setting that is? because it's not stated.
At step 1 of the leek and caramelised onion, I added 1 zucchini to the leek and onion, 10 seconds on speed 4 to chop all ingredients. I did need to use a fry pan to brown and dry off the ingredients.
I also added about 30g of crumbled feta on top of the pie before baking. Tasty grated cheese on top for last 10 minutes of baking.
It took an hour to bake. 10 minutes to cool before cutting.
It was delicious! Pastry was perfect!
I think next time I would only add half a zucchini.
Very yummy...but I cheated...I used frozen pastry...
Thank you very much for this great recipe. I have made it and it was delicious