quiche maraichere in the thermomix

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.

golden cheese on top

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

Place flour, butter and salt in TM bowl and mix 10 seconds on speed 6 till resembles breadcrumbs. Set dial closed lid and add water and knead 20 seconds interval speed . Add a bit more water if necessary to bind together. If you don’t have a thermomix then you can do this in your food processor using the same steps and allow mixture to come together to form a ball. If you don’t have a mixer then you can go old school and rub your butter using your fingertips into your flour and salt until it resembles breadcrumbs, add in your water till it all comes together and knead using your hands. Turn your mixture onto a floured surface and knead lightly. Roll into a ball, slightly flatten into a disc and wrap in gladwrap and chill for at least 15 minutes. Then roll out on a floured surface and lay into a well buttered tart tin. Prick with a fork all over. To prebake you want to lay some greaseproof paper over your pastry in the tin and pour in dried beans/rice/baking weights and bake in a 190/200 degrees oven  for 20 minutes, remove paper then bake another 5 minutes. Remove from oven and cool.
Now a little tip don’t do what I’ve done with my pastry there. Leave yourself some excess at the top of the tin as your pastry will shrink a little. It’s a good idea to chill your pastry shell once it’s in the tin and before it goes in the oven to prevent shrinking and give youself a bit of excess too.

before the oven


1Tbsp butter

1 leek, cleaned and white & light green part only

2 celery stalks

2 carrots, peeled

1 red capsicum

2/3 cup cream

1 egg

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.

taste testing the quiche


  1. this looks lovely if only I could be bothered would make a perfect lunch for today or dinner for tonight with a bit of salad on the side. Maybe another day. Thanks for all the variations with the recipe too. Going old school here no thermomix and not even a food processor so really appreciate the tips on various methods

  2. Oh my mouth is watering as I sit here thinking about dinner! Another delicious recipe Corrie. Quiche has always been my failure dish. I’ve tried it twice and haven’t managed to pull it off :o( But I love it all the same and vow to try it again one day, when I have the strength… and confidence xo

  3. I made this for lunch today and it was de-li-cious! Thanks for sharing the recipe Corrie, I’ll will definitely make this again. It also makes me want to buy the book, the recipes look so yum, hehe :)

  4. Making this dish for the second time today. Thank you for this recipe! It is delicious and super easy! My 10month baby ate a slice and a half! :)

  5. Tyanks for the great recipe I love my thermomix and enjoyed following you recipe. I made a few changes to make a roasted pumpkin, caramlised onion, bacon and feta quiche which was a massive hit!
    Hope to see some more recipes from you posted again soon.


  1. […] love a good quiche and there is just no comparison between a home made quiche and one from the supermarket. […]

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