Leek And Four Cheeses Quiche

Name: Thermomix recipe: Leek And Four Cheeses Quiche
Prep time: 10 min
Cook time: 1 h
Ingredients: 75 Grams parmesan cheese cubed; 150 Grams almonds blanched; 210 Grams plain flour; 140 Grams butter cold and cubed; 1 Pinch pink salt flakes; 2 leeks, cleaned and roughly chopped; 30 Grams butter; fresh thyme, foliage only. Save some for garnish; 50 Grams white wine; 300 Grams cream; 300 Grams mixed cheeses of choice (we recommend cheddar, feta and gruyere); 3 eggs; pink salt flakes and pepper to taste

Serves 8 Prep Time 10 minutes Cook Time 1 hours Rated: Print

This is a bit more than just a quiche, it is pretty special and could change your mind about quiche if you are not a fan. It reheats beautifully!

This recipe is a bit more than just a quiche, it is pretty special and could change your mind about quiche if you are not a fan. It reheats beautifully! We had three meals out of it for more than just 2 of us, to I am feeling pretty happy with it overall.

We had a little extra filling left over which I then cooked in a buttered baking dish without pastry, but do yourself a flavour and make that pastry, it is SO good. Loved it. Thinking you will too. It will keep for at least a week in the fridge if well covered.

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Need

Pastry
75 Grams parmesan cheese cubed
150 Grams almonds blanched
210 Grams plain flour
140 Grams butter cold and cubed BUY
1 Pinch pink salt flakes BUY
Filling
2 leeks, cleaned and roughly chopped
30 Grams butter BUY
fresh thyme, foliage only. Save some for garnish
50 Grams white wine
300 Grams cream
300 Grams mixed cheeses of choice (we recommend cheddar, feta and gruyere)
3 eggs
pink salt flakes and pepper to taste BUY

Do

1: Preheat oven to 200ºC.
2: Make pastry by placing Parmesan and almonds into Thermomix bowl and mill 10 sec/speed 8.
3: Add remaining pastry ingredients and mix for 10 sec/speed 6 or until a crumbly mixture forms.
4: Tip out onto floured Silpat Mat and bring together with hands to form a disc shape.
5: Press dough into a 24cm deep dish flan tin with removable base. Place into freezer for at least 30 minutes.
6: Blind bake for 25 minutes until golden brown and fragrant. Set aside. Cool.
7: Reduce oven temperature to 170ºC.
8: To make filling, place leeks, butter and thyme into Thermomix bowl and chop for 3 sec/speed 6.
9: Scrape down sides of bowl and sauté 5 min/Varoma/speed 1.
10: Add wine and cook a further 2 min/Varoma/speed 1. Cool.
11: Once cooled spread over cooked pastry base and set aside.
12: Place cheeses into Thermomix bowl and chop 10 sec/speed 10 add cream and combine 6 sec/speed 6
13: Insert Butterfly, add eggs and salt and pepper. Beat 2 min/Butterfly/speed 3.
14: Add seasoning to taste and pour over leek mixture. Bake for 25-30 minutes, turning the heat down if necessary to prevent browning. The centre should still be somewhat wobbly as it will continue to cook when removed from the oven.
15: Garnish with fresh thyme.

Serve warm or cold with a fresh salad.

For an extra little tweak, try adding some halved cherry tomatoes, fresh spinach or asparagus after the leek mixture underneath the custard.

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!