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Kitchen-Sink Quiche


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Ingredients

4 portion(s)

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 hot chook, chopped, optional
  • 2-3 tomatoes, flesh only, or a dozen or so 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
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Recipe's preparation

    Quiche
  1. 1. Grate the cheese. 5-8 seconds, Speed 8. I use whatever hard cheese I have on hand - parmesan, cheddar, gouda, romano, gruyere, or a mix of a few of them.

    2. Make the pastry as per the instructions in your EDC/BCB/Chip. Set aside in the fridge while you cut your filling ingredients.

    3. Warm the oven at 180 (fan forced)

    4. 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)

    5. 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)

    6. Chop (with a knife) any extra veggies you found in the fridge that need using up, into about 2cm.

    7. Crack eggs, salt and pepper into the bowl. Add the cream. Mix for 10 seconds on Speed 3

    8. 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

    9. Place onion, meat (if using) and other veggies in the pastry. Sprinkle with grated cheese.

    10. Pour egg mixture carefully over the quiche filling.

    11. 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.

     

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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.

 


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

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Comments

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  • Off to the kitchen to give

    Submitted by Ros Teirney on 23. March 2016 - 15:17.

    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! tmrc_emoticons.)

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  • Never the same way twice! 

    Submitted by Kirrilly on 30. September 2015 - 17:06.

    Never the same way twice! 

    Find me at Kirls Thermo Updates (Facebook)

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