THERMOMIX ® RECIPE

1 Chicken, spinach and feta quiche with a quinoa and parmesan crust

Recipe's preparation

Crust and chicken

1. Preheat oven to 180 degrees C. Grease a large quiche dish or baking dish (mine was 30 cm by 25 cm)
2. Chop almonds for 10 seconds on speed 9. Set aside.
3. Grate cheese for 10 seconds on speed 9. Set aside.
4. Put water and stock into mixing bowl. Rinse quinoa well in a fine strainer (steamer basket has too large holes, you will lose too much through them). Put rinsed quinoa into steamer basket and insert into bowl.
5. Put chicken onto Varoma tray in a single layer, and place Varoma on top of mixing bowl.
6. Cook at Varoma temperature for 15 minutes, speed 4 (Speed 2 for TM31).
7. Fluff quinoa with a fork, then cook a further 5 minutes at Varoma temperature on speed 4 (Speed 2 for TM31). Increase cooking time by a further 5 minutes if needed for either chicken or quinoa.
8. Set cooked chicken aside. Remove steamer basket with the aid of the spatula. Empty water out of bowl (I tip it over the quinoa in the steamer basket to add extra flavour), then tip quinoa into the mixing bowl.
9. Add all other crust ingredients, and mix for 20 seconds, speed 4 on reverse, using spatula through the lid to help it mix.
10. Spread quinoa mixture into the quiche dish or baking tray, and flatten out with the back of a spoon, bringing it up the sides to form a crust. Place in the oven for 10 - 15 minutes, until lightly browned. Remove from oven and set aside once browned. Meanwhile prepare filling.
    
    Wash mixing bowl.

Filling

11. Place onion and garlic into clean bowl and chop for 3 seconds on speed 7. Add diced bacon and oil and cook for 3 minutes, speed 1, Reverse, at 120 degrees (Varoma temp for TM31) with MC off.
12. Add chicken and eggs and mix for 5 seconds on speed 4, Reverse to shred chicken.
13. Add all other ingredients and mix well with spatula.
14. Pour filling into the crust. Spread out evenly and bake for 25 to 30 minutes, until cooked. Serve warm.