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 BUY
- 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.
More
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.
