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.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 75 Grams Parmesan cubed
- 150 Grams Almonds blanched BUY
- 210 Grams plain flour
- 140 Grams Butter cold and cubed BUY
- 1 Pinch Pink Salt Flakes BUY
- 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
Preheat oven to 200ºC.
Make pastry by placing Parmesan and almonds into Thermomix bowl and mill 10 sec/speed 8.
Add remaining pastry ingredients and mix for 10 sec/speed 6 or until a crumbly mixture forms.
Tip out onto floured Silpat Mat and bring together with hands to form a disc shape.
Press dough into a 24cm deep dish flan tin with removable base. Place into freezer for at least 30 minutes.
Blind bake for 25 minutes until golden brown and fragrant. Set aside. Cool.
Reduce oven temperature to 170ºC.
To make filling, place leeks, butter and thyme into Thermomix bowl and chop for 3 sec/speed 6.
Scrape down sides of bowl and sauté 5 min/Varoma/speed 1.
Add wine and cook a further 2 min/Varoma/speed 1. Cool.
Once cooled spread over cooked pastry base and set aside.
Place cheeses into Thermomix bowl and chop 10 sec/speed 10 add cream and combine 6 sec/speed 6
Insert Butterfly, add eggs and salt and pepper. Beat 2 min/Butterfly/speed 3.
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.
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.