- TM 6
- TM 5
- TM 31
- TM 21
Ingredients
Quiche
- 90 grams cheese, cubed
- 3-4 eggs
- 185 grams cream
- 1 small onion, or 2-3 spring onions
- 100 grams ham or bacon or roast chicken, chopped, optional
- 2-3 tomatoes, flesh only, or a dozen cherry tomatoes
- veggies of your choice, capsicum, zucchini, sliced leek, parsley, frozen peas and corn
- salt and pepper to taste
Pastry
- 1 batch of EDC/BCB short crust pastry
Accessories you need
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Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
- Grate the cheese. 5-8 seconds, Speed 8. I use whatever hard cheese I have on hand - parmesan, cheddar, romano or a mix of a few of them.
- Make the pastry as per the instructions in your EDC/BCB/Chip. Set aside in the fridge while you cut your filling ingredients.
- Warm the oven at 180 (fan forced)
- If you are feeling lazy, chop your (optional) meat and onion in the TMX. Speed 5, up to 5 seconds. Or dice the meat with a knife. Set aside. (Onion on its own will only take 2 seconds on Speed 7)
- Slice the cheeks off your tomato then quarter, or cut cherry tomatoes in half. Set aside. (I sprinkle the heart/seeds with salt and eat that as I cut the rest)
- Chop (with a knife) any extra veggies you found in the fridge that need using up, into about 2cm.
Or, chop in the Thermomix bowl on Speed 4 for 3 seconds, set aside. - Crack eggs, salt and pepper into the bowl. Add the cream. Mix for 10 seconds on Speed 3
- Roll your pastry to the size of your greased dish (23cm tart tin, 20cm square glass dish or something similar size). Line the dish with your pastry
- Place onion, meat (if using) and other veggies in the pastry. Sprinkle with grated cheese.
- Pour egg mixture carefully over the quiche filling.
- Cook for 35-40 mins in the oven until golden brown.
- Serve immediately or cool to serve cold. Serve as mains or with a salad.
Quiche
Tip
I never make this the same way twice as I use different veggies each time, whatever needs using up from the fridge, garden or freezer.
I've added a small tin of tuna, ham, bacon or cold 'hot chook'. Up to you.
Thermomix Model
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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!
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Recipe is created forTM 31
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Recipe is created forTM 21
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
Off to the kitchen to give this a whirl. I generally favour no-crust slices but your pictures have givenme some confidence. Thanks for sharing, Kirrilly!
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Never the same way twice!
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