- TM 31
Ingredients
Dough
- 250 grams Butter, cubed
- 550 grams plain flour, wholemeal optional
- 1 teaspoon salt
- 110 grams water
Leek and Cheese filling
- 2 leeks washed, halved and sliced
- 100 grams Gruyere cheese, cubed
- 30 grams Olive Oil or Butter
Quiche filling
- 1 Handful parsley
- 75 grams parmesan, cubed
- 3 eggs
- 200 grams Milk
- 120 grams Pouring Cream
- 2-3 pinch salt
- 1 pinch paprika
- 2 tablespoons thyme leaves, fresh or dried
- ground pepper, to taste
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Place butter, flour, salt and water into TM bowl. Mix 20 seconds / speed 5.
2. Wrap and refrigerate for 1 hour.
3. Set oven to 170C.
4. Roll out pastry thinly and line greased tartlet tins with pastry.
5. Place tartlet tins on oven tray.
6. Cook blind for 12 minutes. Allow to cool.
1. Mill gruyere cheese 10 seconds / speed 5. Set aside.
2. Add leeks to bowl (dark green leaves discarded) and chop
10 seconds / speed 5.
3. Add oil or butter and saute 5 minutes / 100C / speed 2.
4. Remove from bowl, cool and add to gruyere cheese.
5.Wash and dry TM bowl
1. Mill parsley and parmesan cheese for 10 seconds / speed 6.
2. Add all other quiche filling ingredients.
3. Mix 10 seconds / speed 5.
4. Pour over leek and cheese filling in tart cases.
5. Bake 15 minutes at 170C.
Dough
Leek and Cheese Filling
Quiche Filling
Tip
1. Baking time depends upon size of tins or quiche dish / dishes.
2. Tartlets freeze well.
Recipe converted from Gourmet Traveller December 2006
Thermomix Model
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Recipe is created forTM 31
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
Great little tarts for parties. Thank you.
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