Well it’s Friday and if you’re thinking about the weekend and thinking about baking – well add this to your list. This is a simply delicious quiche and makes for a perfect weekend lunch or dinner. I just love quiche so much. Even if I have to spend a couple of hours in the kitchen getting flour everywhere. It’s also so worth it and oh that feeling of satisfaction when you’ve made your own pastry. The thermomix makes light work of this quiche as it makes your pastry, dices the vegetable filling, cooks the filling and grates your cheese. Now it doesn’t bake your quiche but boy it comes close to doing everything for you.
But you don’t need a thermomix for this recipe as I’ve included instructions for both. The recipe comes from my new favourite cookbook, Around my French Table by Dorie Greenspan. Such a fabulous book full of recipes you’ll want to cook for your family and keep an eye out on amazon as I picked it up for about $26 including postage so a real bargain. Now you’ll need to set aside some time either way as there are several steps for the quiche and time needed to make and bake your pastry shell and cook your filling. This really is delicious and the kids love it. They are not really vegie lovers so I love that they gobble this up.
shortcrust pastry shell, prebaked
200g plain flour
100g butter or margerine chopped in pieces (cold)
1/4 tsp salt
50-60 g/mls cold water
1 leek, cleaned and white & light green part only
2 celery stalks
2 carrots, peeled
1 red capsicum
2/3 cup cream
1 egg yolk
2/3 cup grated cheese (I use a light vintage)
Now place your roughly chopped vegetables in your TM bowl in 2 lots and dice by pressing turbo 2 or 3 times. Be careful not to overchop. Drain off excess liquid from vegetables and set aside. Melt butter in TM bowl at 100 degrees for 1 minute on speed 1. Add in vegetables and saute at 100 degrees for 5 minutes on speed 1. ** I drained my vegetables a little of excess liquid (not all) then spoon vegetables into bottom of the tart shell and spread out. Whisk egg, egg yolk and cream together. Season and pour over the vegetables. Allow the cream/egg to fill out in between the vegetables then top with grated cheese and bake 30-40 minutes in 180 degree oven until golden and puffed on top. Serve and enjoy.
Now if you don’t have a thermomix, you’ll need to finely dice your vegetables. Melt your butter in a frypan/saucepan and saute the finely diced vegetables for about 10 minutes. Keep stirring them as they cook. Leave to cool. Follow from ** above.