- TM 31
Ingredients
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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Simmering basket
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I'm cooking this todayRecipe'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
Thermomix Model
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Recipe is created forTM 31
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Comments
The sesame seeds in the crust was too overpowering.
absolutely delish. The crust is divine
A great recipe. Thanks. Healthy, tasty and easy to do.
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 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 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 & delicious
Loved this. Great pastry too. Thank you
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 - I also used feta as I had some already. I agree there was a little too much crust up the edges.
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