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Thermomix vegetarian quiche recipe
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Prep Time:
30 minutes
Cook Time:
115 minutes
Total Time:
145 minutes
Nutty oat and seed quiche with veggie-packed filling made effortlessly with Thermomix for a meat-free delight.
Ingredients:
  • 45g rolled oats
  • 60g hazelnuts
  • 80g sunflower seeds
  • 115g plain flour
  • 100g butter, chilled and cut into pieces, plus extra for greasing
  • 1 egg
  • 2.50 gm cold water
  • 1 bunch asparagus, trimmed boiling water
  • 60 g vintage cheddar cheese, cut into pieces
  • 1 leek, trimmed and cut into thin slices
  • 20g extra virgin olive oil
  • 40g fresh baby spinach leaves
  • salt, to season
  • ground black pepper, to season
  • 4 eggs
  • 60g milk of choice
  • 60g pouring (whipping) cream
  • 3 raw baby beetroots (orange or red), trimmed and cut into thin slices
Instructions:
  • In a mixing bowl, combine oats, hazelnuts, and sunflower seeds. Pulse for 5 seconds on speed 7 until finely chopped to make the pastry.
  • Combine the flour and butter in the mixer and pulse for 5 seconds on speed 5 until it reaches a fine breadcrumb consistency.
  • Combine the egg and water in the mixing bowl and mix on medium speed for 5 seconds until just combined. Then knead the dough for 1 minute. Transfer the dough onto a silicone bread mat and shape it into a round disc. Wrap the dough in plastic wrap and refrigerate for 15-20 minutes. Finally, clean and dry the mixing bowl.
  • Preheat your oven to 160°C and generously grease a 23 x 3.5 cm loose-based round fluted tart tin.
  • Roll out the pastry into a circle large enough to cover the base and sides of a 27 cm tin on a silicone bread mat or baking paper. Transfer the pastry into the tin, press into the base and sides, trim the edges, and chill in the refrigerator for 10-15 minutes.
  • - Take the pastry case out of the refrigerator. - Line it with baking paper and weigh it down with pie weights, rice, or dried beans. - Bake at 160°C for 15 minutes, then remove from the oven and take out the baking paper and weights. - Bake for an additional 10-15 minutes until lightly golden. - Let it cool slightly before using.
  • Place asparagus in a bowl and pour boiling water over it. Let it blanch for 1-2 minutes, then drain and refresh under cold running water to stop cooking. Drain and set aside.
  • Grate cheese in the mixing bowl for 3 seconds at speed 7. Transfer the grated cheese to a separate bowl and set aside. Rinse the mixing bowl.
  • Add the leek and oil to a mixing bowl and cook at 100°C for 4 minutes on speed 1.
  • Toss in spinach and cook on high heat with blade spinning in reverse for 30 seconds. Spread leek mixture over the pastry base, sprinkle half of the cheese on top. Lay asparagus over the cheese and season with salt and pepper. Do not wash the mixing bowl.
  • In a mixing bowl, whisk together eggs, milk, and cream for 5 seconds on speed 4. Pour the cream mixture into the pastry case, sprinkle with the remaining cheese, and garnish with beetroot slices. Bake at 160°C for 35-45 minutes until golden and set. Let it cool in the tin for about 10 minutes before serving.

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