Give Us a Little Quiche …
The easiest (and tastiest) way to empty out your veggie drawer with no complaints...cue the cheese!
When in doubt, make quiche. Serve with jacket potatoes and salad and everybody's happy!
Quiche is basically a savory tart made with a pastry crust filled with a custard mixture of eggs, cream, and cheese, often accompanied by various ingredients like vegetables, meats, or seafood. It originated in France but has become popular worldwide as a versatile dish suitable for breakfast, brunch, lunch, or dinner. Its rich, creamy texture and anything goes fillings make it a beloved comfort food enjoyed by families (and mums) the world over.
This recipe is pretty much a whatever is in your fridge offering...If you have eggs and a pastry base with some left over cream cheese and few veggies that need using plus some herbs in the garden...voila!
Seriously...it is easy. No wheat, farro or spelt grain laying around? Use rice, use lentils, use extra flour. These serve to add some extra oomph to your pastry and a bit of flavour. Totally up to you and your pantry!
I love it when a quiche comes together, check out the other versions we have on here:
Quiche Lorraine (this is the true authentic French OG version from our favourite French chef, Louis Boeglin.)
Leek, Mushroom and Feta Quiche
Speck and Cheese Tart with Cherry Tomatoes
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Need
-
The Pastry
- 35 Grams parmesan cheese cubed
- 1 - 2 Teaspoons Dry Italian Seasoning Recipe
- 65 Grams spelt grain (you can use wheat or farro as well)
- 80 Grams butter BUY
- 170 Grams bakers or strong flour
- 30 - 40 Grams cold water
-
Filling
- 1/2 red onion diced
- 1 medium zucchini, sliced and roasted
- 4 capsicum/bell pepper roasted, red cut into strips
- a few Handfuls baby spinach leaves
- fresh thyme and sage leaves to taste
- 35 Grams parmesan cheese cubed
- 150 Grams mature cheddar cheese cubed
- 1 Tablespoon peppercorns
- 1 Teaspoon pink salt flakes BUY
- 250 Grams cream cheese
- 6 eggs
- 120 Grams whole milk BUY
Do
- 1
Pastry;
- 2
Place parmesan, herbs and spelt into Thermomix bowl and mill 20 sec/speed 10.
- 3
Add butter, flour and a pinch of salt. Mix 6 sec/speed 6. Add enough cold water to form a crumbly dough. Mix 10 sec/speed 6. Push dough together, form into a disc and wrap in Silpat mat. Refrigerate for 30 minutes.
- 4
Roll out on floured Silpat mat and line a 23cm deep dish flan tin with removable base. If you prefer, use a pie dish with similar proportions. Freeze until ready to assemble and bake.
- 5
Filling;
- 6
Preheat oven to 200°C.
- 7
Place the onion, zucchini, spinach and capsicum in strips into the pie shell. Arrange fresh herbs over.
- 8
Place remaining parmesan and cheddar into Thermomix bowl and mill 7 sec/speed 10. Set aside.
- 9
Place peppercorns and salt into Thermomix bowl and mill 10 sec/speed 10. Add remaining ingredients and mix 20 sec/speed 6. Pour over vegetables. Sprinkle with grated cheese and bake for 30 minutes. Reduce temperature to 160°C and cook a further 10 minutes. Allow to cool slightly in oven with door ajar before removing. It should still be a bit wobbly in the centre.
- 10
Serve with salad of choice.
More
Cool before serving for best slicing results!
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
