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Broccoli Quiche


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Ingredients

6 portion(s)

Broccoli Quiche

  • 6 eggs
  • 165 grams cream
  • 15 grams fresh parsley
  • 1/4 teaspoon Nutmeg
  • 1 onion
  • 95 grams pumpkin
  • 95 grams broccoli

Garnish

  • broccoli florets
  • Broccoli leaves
  • Danish feta cheese
  • slivered almonds

Pastry

  • 150 grams Butter, cubed
  • 300 grams plain flour
  • 100 grams water
  • 1 teaspoon salt
  • 6
    40min
    Preparation 5min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation

    PASTRY
  1. Preheat oven to 180 degrees celcius.


    Grease quiche pan with butter and dust with plain flour to make it non-stick.
    Add butter, flour, water and salt into mixing bowl and mix for 20 sec/speed 4.
    Transfer to thermomat and mix into a ball. Press flat and roll out with a rolling pin to thin rectangle. Roll around the rolling pin to lift and place onto greased and floured quiche pan.

    Trim off excess (can be frozen). This makes enough for a rectangular family size quiche and a small quantity of excess pastry which can be used for mini quiche.

    Prick with a fork and place pan in fridge while preparing the next steps.
  2. FILLING
  3. Add pumpkin, broccoli and onion to bowl and mix, 6 sec/speed 6. You want a fine crumb, not purée.

    Remove from bowl and set aside.

    Add cream, eggs and parsley and mix, 20 sec/speed 6.
  4. ASSEMBLY
  5. Spread pumpkin, onion and broccoli mix evenly across quiche base.

    Pour over egg and cream mixture.

    Decorate the top of the quiche with extra broccoli florets, crumbled feta and slivered almonds.

    Bake for 35 minutes at 189 degrees.

    Cool in tin on wire rack.
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Tip

Can be frozen and reheated in low oven.


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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  • Loved this, pastry turned out fantastic, the base...

    Submitted by andria on 7. November 2019 - 13:07.

    Loved this, pastry turned out fantastic, the base was a little soggy but still very nice
    didnt have enough cream so substituted with coconut cream
    Very easy
    Thank you

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  • Needs blind baking or the moisture in the filling...

    Submitted by Jexant on 6. June 2018 - 21:42.

    Needs blind baking or the moisture in the filling creates a soggy bottom. Very tasty though if you remember to season the egg mix.

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  • You have nutmeg in the ingredients but not in the...

    Submitted by elepoon on 15. April 2018 - 17:56.

    You have nutmeg in the ingredients but not in the recipe. I added a teaspoon during the cream stage. I’ve also added spinach in the mixture. Yum!

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  • Great recipe I added a few hot smoked salmon...

    Submitted by NanaAnna on 8. June 2017 - 17:56.

    Great recipe. I added a few hot smoked salmon pieces and a bit of grated cheddar cheese.

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  • This turned out really well very versatile with...

    Submitted by Viking Girl on 2. May 2017 - 22:40.

    This turned out really well! very versatile with the mix of veggies one could add and i like that you didnt have to blind bake the pastry first. Thanks for the recipe!

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