Ingredients
Pastry
- 100 grams Butter, cold and cubed
- 185 grams plain flour
- 1 tsp salt
- 3 tbsp water, icy cold
Filling
- 1 cup cheese, grated
- 2 cups of add-ins, see notes
- 1/4 Cup Parmesan cheese, grated
'Custard'
- 4 eggs
- 250 grams cream & milk, see notes
- salt
- pepper
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
- Pre heat oven to 180°.
Add butter, flour and salt to
"Closed lid" . Mix 20 secs/speed 4.
Remove Measuring cup. Mix another 20 secs/speed 4 while adding water through the hole in the lid. Add 2 1/2 tbsp and see if you need to add the remaining 1/2 tbsp. The dough should not be combined in one ball, more like large clumps.
Tip onto thermomat and shape into a flattish round. Wrap in cling film and pop in the fridge to cool for 15 mins.
Grease and line tin. Roll pastry out (3mm) to fit your tin. Prick pastry with a fork and place tin in fridge for 15 mins to cool dough.
Blind bake (cover pastry with baking paper then baking beans or uncooked rice). Bake 15 mins at 180°. Remove baking beans and paper and cook for another 8 mins until just browning. (Pastry will be totally cooked yet).
Pastry case is now ready for the filling. - Prepare your choice of filling - around 2 cups. Most should be pre cooked ie: onion and bacon, roasted vegetables, caramalised onion and leek etc. See notes
Combine with up to 1 cup of cheese. - Combine all ingredients in "Closed lid" and mix 30 seconds/speed 4
- Scatter half the parmesan over the base of the quiche pastry case.
Top with your choice of pre cooked fillings.
Gently pour in as much of the 'custard' as you can, gently moving filling around.
Top with remaining parmesan and cook at 180° for 25 - 35 minutes until the top is golden and puffed.
Rest before eating.
Pastry
Filling
Custard
Assembly
Tip
'Custard'. I love to combine half cream and half full fat milk, but any combination will work. If using just cream, it will create a thicker custard.
Possible filling option - use a max of 2 cups of these combinations, or make your own up by using leftovers!
Cooked cubed ham or bacon
Caramalised onions and cooked leek
Sweet potato, chorizo and goat’s cheese (pre roast sweet potato and chorizo)
Smoked salmon with dill and parsley pesto
Roasted vegetables, cherry tomatoes, garlic and feta
Bacon and onion
Cooked leek, mushrooms and gruyere cheese
Cooked chicken, mushroom and sundried tomatoes
Cheese - instead of tasty use crumbed feta, or goats cheese.
Spinach is always a good addition but cook first.
Thermomix Model
-
Recipe is created forTM 6
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. -
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!
-
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
Just another thank you for this amazing recipe. I had become a bit blah with using my Thermomix but you inspired me again
Thank you Collette. This is the first time making my own pastry. Your videos make everything so easy to follow and you are a joy to watch!
Thankyou for the amazing recipe
Collette. I watched your FB live and today I tried it out.
Amazing!!
my pastry shrank a bit when I cooked it, does this mean I didn't have it cold enough??
Beautiful recipe. I never realised making your own pastry was so easy.😊
Could you use Carnation Evaporated Milk?
Love this. Watched you create it on FB. Giving it a go tonight.
Just love this..... Thankyou Collette.. The pastry is delicious & buttery