Ingredients
0 portion(s)
- 200 grams shortcrust pastry from EDC, page 129
- 80 grams English spinach washed and roughly chopped
- 3 portion spring onion
- 80 grams chorizo sausage, chopped roughly
- 80 grams Vintage Cheddar Cheese, chopped roughly
- 3 eggs
- 100 grams Philidelphia cream cheese, broken up roughly
- 200 grams thickened cream
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6
45min
Preparation 15minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created for
TM 31
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Recipe's preparation
Prepare shortcrust pastry as per the EDC recipe page 129, blind bake in preparation for filling.
In the Bowl add the ingredients in this order, Spinach, spring onions, Chorizo and Cheddar, 10 SEC / SPEED 5
Add eggs, cream, cream cheese MIX 15 SEC / SPEED 2
Poor into baked pastry shell, Bake at 180 degrees for approximately 30 mins or until golden brown and firm on top.
Serve with your favourite side salad, server warm.
Season to taste.
Note: page 5 of the EDC has tips for good blind baking.
Quiche Chorizo & English Spinach filling
Accessories you need
-
Spatula TM5/TM6
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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
Add a commentDelicious! Even with Gluten
Delicious! Even with Gluten Free pastry, yum yum!
-----------------------------Goddess For Life coach and mentor www.igoddess.com
Made this several times and
Made this several times and its always a winner. Just a something a bit different.