- 250 g Dove Gluten Free Plain Flour
- 1/4 teaspoon xanthum gum
- 1 pinch salt, to taste
- 6 tablespoon olive oil, light flavour
- 1/2 cup of cold water, from the fridge
- 40 g Parmesan (3cm pieces), leave out for a dairy free quiche, or substitute dairy free cheese
- 1 pinch salt, to taste
- 2-3 handfuls of spinach, to fill steaming basket pressed down
- 20-30 green beans, tops and tails removed
- 100-150 g Butternut squash, Peeled, deseeded and diced into 1cm squares
- 1 red pepper, deseeded and sliced lengthways
- 5 eggs, medium
- 100 g Alpro Soya Single Cream
- 1 pinch paprika, to taste
- 1 teaspoon Asafoetida Powder, to taste (1tsp = flavour of 1 onion)
- 1 teaspoon salt, to taste
8Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
(This recipe is adapted from www.fussfreecooking.com olive-oil-shortcrust-pastry)
Weigh the Flour, Xanthum Gum, Salt and Olive oil into the mixing bowl. Mix 30sec / speed 4. Scrape down the bowl and Mix again 30sec/Speed 3. It should resemble bread crumbs.
- Add half of the cold water and mix 20sec / speed 2. Scrape down the sides.
- Replace the lid with measuring cup off and then gradually add remaining water through the lid while mixing on speed 2 - until it forms a dough. You may not need all of the water - stop if the mixture is looking too wet. It should hold together when you squeeze some in your hand.
- Turn the dough out onto a large piece of clingfilm. Press the dough mixture together into a ball and then wrap and leave it to rest in the fridge for at least 30 minutes.
- Heat the oven to 180'C. Grease the quiche tin with oil. Line a baking tray with foil and grease with oil.
- Place the parmesan into the mixing bowl. The bowl should still be greasy from the dough, if not spray it with some live oil - this will stop the parmesan from sticking on the bottom. Grate 10 seconds / speed 10. Remove grated parmesan from the bowl and set aside for later.
- Fill the bowl with water (up to the 1 litre mark / first line) and a pinch of salt. Replace the lid and heat 4 mins / Varoma / Speed 1.
- Insert the simmering basket with the spinach leaves and steam 2mins / Varoma / Speed 1 / Measuring cup on. Squeeze the spinach to remove water and then remove the basket using the spatula. Place the cooked spinach on a plate to use later.
Place the green beans into the simmering basket. Insert into the mixing bowl and steam 8 mins / Varoma / Speed 1. Remove steaming basket using the spatula and set beans aside for later.
(Store the vegetable stock for later - it's delicious in risotto!)
- Place Butternut and peppers onto a roasting tray - spray with oil and bake. Remove Peppers after 15 mins, and butternut after 30 mins (check it's cooked through). Set aside.
- Mix all of the egg filling ingredients together in a jug or using the mixing bowl 3 sec / speed 5.
- Unwrap the dough and lay it between 2 layers of greaseproof paper. Using a rolling pin, gently roll the dough out to 0.5cm thick and large enough to cover the quiche tin.
If you're using a loose bottom tin, place it on a baking tray for stability.
Gently move the dough into the tin (removing the paper!). It may be crumbly - don't panic. Just patch the gaps up pressing extra dough where it's needed. Make sure there aren't any holes. Trim around the top of the tin with a sharp knife for a cleaner edge.
If you have excess dough just press it into a muffin tin and make mini quiches.
- Lay the greaseproof paper over the base and blind bake 15 mins using rice / dough beads as a weight. Remove from the oven and remove the weights and paper.
Sprinkle the warm base with the grated parmesan.
Layer on the spinach and beans, and lastly the red peppers in a pretty pattern.
- Pour over the egg filling and sprinkle the quiche with paprika. Place into the oven and bake for 30-40 mins until set.
Remove from the oven, sprinkle with any excess parmesan.
Allow to cool on a rack for 10 mins, then using a sharp knife check that the edges are free before lifting the quiche out onto a plate.
Serve warm, or cold and enjoy! x
Make the pastry
Prepare the Filling
Form the base
Assemble the Quiche
Save time and use whatever cooked vegetables / meats you have in your fridge.
Remove the Parmesan for a dairy free version. The cheese seals the base and stops it going soggy, but you don't have to have it.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked...
- Simla Mirch Aur Aloo (Capsicum Aloo)
- Aubergine polpette
- Quinoa, Squash and Goats Cheese Mini Patties
- Thai Quinoa balls
- Garlic Mushrooms with Steamed Egg on Sourdough
- Couscous Vegetable Salad
- Raw Pad Thai
- Raw Pizza
- Two Grain Vegetable Risotto
- Bulgur and Chickpea Salad
- Quinoa Salad with Courgette and Carrot
- Puy Lentil Salad
- Chawanmushi - Savoury Custard
- Sophie's 3 Minute Bread
- Chocolate Digestives (adapted from Paul Hollywood's Recipe)
- Soda Bread with Feta & Rosemary
- Chilli prawn linguine
- Red rice with feta, beetroot and smoked mackerel
- portuguese soft/fresh cheese
- Chicken Cacciatore
- Traditional Fruit Scones with Buttermilk
- Beetroot Gazpacho
- Pizza Margherita Grazia's way
- Rainbow cake