Ingredients
6 portion(s)
Oat and Parmesan crust
- olive oil, for greasing
- 70 g raw almonds
- 40 g sesame seeds
- 150 g rolled oats
- 50 g Parmesan cheese, crust removed, cut into pieces (3 cm)
- ¼ tsp salt
- 80 g water
Silverbeet filling
- 2 cloves garlic
- 80 g red onion, peeled, cut into wedges (1 cm) and separated
- 2 tbsp olive oil
- 6 sprigs fresh thyme, leaves only
- 90-100 g Portobello mushroom (approx. 1 large), cut into halves and sliced (½-1 cm)
- 120 g fresh silverbeet, leaves only, cut into thin strips
- 3 eggs
- 120 g pouring (whipping) cream
- 2 pinches ground nutmeg
- 2 pinches salt
- 2 pinches ground black pepper
- 50 g goat's cheese
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6
1h 15min
Preparation 20minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created for
TM 31
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Recipe's preparation
Preheat oven to 180°C. Grease a tart tin (24 cm) and set aside.
Place almonds, sesame seeds, oats, Parmesan and salt into mixing bowl and mill 1 min/speed 9. Scrape down sides of mixing bowl with spatula.
Add water and mix 5 sec/speed 5. Transfer into prepared tin and spread out in base of tin. Allow to sit for 5 minutes to dry out -- this will make it easier to press into the tin (if pastry is still sticky after 5 minutes allow to sit for a further 5 minutes). Press crust down into tin and bake for 7 minutes (180°C). Set aside while making filling.
Place garlic into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.
Add onion and oil and cook 4 min/100°C/"Counter-clockwise operation" /speed"Gentle stir setting"
Add thyme, mushrooms and cook 4 min/100°C/"Counter-clockwise operation" /speed "Gentle stir setting" .
Add silverbeet and cook 2 min/100°C/"Counter-clockwise operation" /speed"Gentle stir setting" , or until silverbeet has wilted.
Transfer into simmering basket to drain excess liquid, then set aside. Rinse mixing bowl.
Place eggs, cream, nutmeg, salt and pepper into mixing bowl and mix 15 sec/speed 3.
Evenly spread silverbeet mixture over base and pour egg mixture over silverbeet mixture. Crumble goat's cheese over egg mixture and bake for 25 minutes, or until golden and firm on top.
Allow to cool slightly before serving.
Oat and Parmesan crust
Silverbeet filling
Accessories you need
-
Simmering basket
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Spatula TM5/TM6
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Comments
Add a commentThe sesame seeds in the crust was too...
The sesame seeds in the crust was too overpowering.
absolutely delish. The crust is divine
absolutely delish. The crust is divine
A great recipe. Thanks. Healthy, tasty and easy to...
A great recipe. Thanks. Healthy, tasty and easy to do.
I used this base often for my quiches as it's full...
I used this base often for my quiches as it's full of protein which helps with my diabetes! I interchange btwn walnuts and linseeds, whatever I have in the cupboard!
Kelly Fox
A great light meal. I just made the BCB shortcrust...
A great light meal. I just made the BCB shortcrust recipe but used spelt flour instead, and I added a 125g can of tinned corn to the silverbeet mixture, and then dotted the quiche with bacon jam and it was delicious and devoured by the entire family.
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Looking forward to trying
Looking forward to trying this recipe.
When I make quiche I replace the cream with BUTTERMILK as it's meant to be better for your heart. As far as taste goes you can't tell the difference!
Very easy to make &
Very easy to make & delicious
Loved this. Great pastry too.
Loved this. Great pastry too. Thank you
OMG, this is amazing! So
OMG, this is amazing! So tasty and healthy. We're enjoying it right now
I read the other comments and increased the quantity of the filling by using 160g silverbeet, 4 eggs, 140g cream. I also used fennel leaves (just the green part) in place of thyme as that's what i had and the flavour of the fennel went really well with the other subtle flavours. Left out the stalks and chopped up the fine leaves to about 1cm lengths. YUM!
Thanks I really enjoyed thi -
Thanks I really enjoyed thi - I also used feta as I had some already. I agree there was a little too much crust up the edges.
Loved by everyone, even the
Loved by everyone, even the the meat & three veg man.
I found the crust
I found the crust disproportionate to the filling. Will use 2/3 the amount of crust next time.
I loved this recipe. It was
I loved this recipe. It was very easy to make and very filling. A winner!
Fabulously easy. My fussy
Fabulously easy. My fussy kids had seconds
Delicious
Delicious
[size= 10pt; font-family: 'Arial','sans-serif']Melinda Hutchison [/size][size= 10pt; font-family: 'Arial','sans-serif']| Customer I[/size]
Absolutely Beautiful. This
Absolutely Beautiful. This crust is amazing and I don't normally like silverbeet but LOVE LOVE LOVE this dish
this was beautiful, made this
this was beautiful, made this tonight but used spinach instead of silverbeet and feta instead of goats cheese plus added a bit of deli hot pork. Will definitely be making this again - thanks
Delicious! Thank you so much.
Delicious! Thank you so much. My hubby doesn't usually like quiche, but loved this one!
Great dish especially because
Great dish especially because of the easy pastry which also makes it quite rich.
you could put any filling in it and I also used feta cheese instead of goats cheese
Very yummy, takes some time
Very yummy, takes some time to prepare, but absolutely worth it.Thanks for sharing
Delicious. I added some
Delicious. I added some roasted pumpkin and a zucchini (grated). Highly recommend
Absolutely awesome. I used
Absolutely awesome. I used beet greens instead of silverbeet (because that's what I had in my fridge), and about 200 g of feta over the top instead of goats cheese.
Really, you could use whatever filling you wanted, but the standout star of this recipe is the super easy no-roll pastry. That will be a definite keeper!
Very tasty and healthy. It
Very tasty and healthy. It got the ok from hubby.
Sorry forgot to rate it
Sorry forgot to rate it
This quiche is amazing not
This quiche is amazing not only healthy but very tasty. Will definitely make this again. Thank you