Ingredients
Crust
- 6 frozen hash browns, defrosted. (most are gluten free)
- 1 egg
- 30 g Butter melted
Filling
- 1 Cup of grated Cheese of your choice, cheddar or goats
- 1 leek roughly chopped, or onion if you don't have leeks
- 2 cloves garlic
- 1 tablespoon olive oil
- 75 g 5 rashers of shortcut Bacon - sliced, or shredded ham
- 250 g 1 tub of ricotta cheese, I use light
- 100 g cup of milk, I use skim
- 50 g cup of cream, optional I use light
- 6 eggs
- chives for decoration, optional
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat Oven to 180c
Line the bottom of a springform cake tin with baking paper and grease the tin and paper.
Let the hash browns completely defrost.
Squeeze out excess moisture and place into a bowl
Mix with 1 egg and the melted butter.
Spread the hash brown mixture all over the bottom of the tin and up the sides, use a spoon to help press and push up the sides.
I precook for 10 minutes at 180c
Place cubed cheese in your mixing bowl and chop. Speed 8 / 4 seconds. Scrape down and repeat if necessary. Remove and set aside.
Add the garlic and chop for about 6 secs / speed 6
Add the olive oil and chopped leek to the bowl and saute the leek and garlic on Varoma / 3 minutes / speed 3.
Meanwhile slice the bacon.
Add the bacon to the mixing bowl after the time is up and cook at Varoma / 3 minutes / speed 3.
When the three minutes is up add ricotta, milk, cream and cheese to the mixing bowl and give a quick stir (I just use my spatula but you could use a low speed.
Then add eggs. You want to add the eggs last so they are not added to the hot bowl as they would start cook.
Mix gently on reverse / speed 4
Pour the mixture into the prepared tin with the crust. Sprinkle with chives if you have them.
Cook at 180c for about 50-60 minutes. I check and rotate half way through. If my oven is too hot I will reduce it to 160c half way.
Let it sit for 10-15 minutes slicing and serving. Note I run a butter knife around the edge before opening the springform tin.
Preparation
Crust
Filling
Tip
Be creative and use seasonal produce. If leeks are not in season use something else or what is on sale. Add your favourite seasoning. Replace the bacon or ham with chicken. If you don't want the hash brown crust just omit it, the quiche will still cook well.
Thermomix Model
-
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.
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Comments
This recipe was amazing, it was the best quiche I have ever made.
I didn't add the garlic and I didnt have time to put the hash brown up the sides.
I will be definately making this again. Thank you
Really nice, but my suggestion is to bake it first for about 30-40 minutes first
and yes, I 
"Gentle stir setting" in the jug 
Cooking a little better everyday.
Made this today, I liked the flavour, however the hash brown base turned out soggy even with the pre-cooking time. Probably won't cook again.
Lovely tasting quiche. I did find that having the bacon on speed 3 chopped it up a bit fine (I like bacon chunky) so I might put it on reverse next time. The hash browns made a delicious base.
I LOVE this dish. It is probably my husband's favourtite out of all of my Thermomix meals... Great work!!
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