Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Main Dishes => Topic started by: MrSpock on June 04, 2009, 01:15:05 am
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Yep, you've heard this before... This is translated from the French cookbook "À table avec Thermomix". Note that I haven't tried this recipe, either. Maybe I should stop translating and actually cook! :P
Quiche Without Crust
3 eggs
500 g milk
100 g flour
100 g gruyère
4 slices of ham
Salt, pepper
Preheat oven at 210°C
Put the gruyère chopped in chunks in the bowl and mix 8 sec, speed 7. Reserve.
Place all other ingredients except the ham in the bowl, and mix 30 seconds, speed 5.
Add the grated cheese in the bowl, and mix 5 seconds, reverse, speed 2
Butter a pie dish. Place the diced ham in the dish and cover with the contents of the bowl.
Bake 40 minutes at 210°C
Thermomix tip: Vary the flavor of this quiche by using leftovers from your fridge, like mushrooms, cherry tomatoes, bacon…
members' comments
JD - didn't have any ham so used fresh asparagus. It is certainly quick and easy and can be adapted to use anything you have in your fridge basically. Nice one to whip up for unexpected visitors. Mine lacked a bit of taste with just the asparagus so next time I will put more goodies in it to boost the flavour.
Chelsea - I had read JD's review (thanks JD) so I grabbed some extra goodies out of the fridge for flavour. I used cherry tomatoes, fresh basil, smoked ham and lot's of cracked pepper. We all really enjoyed it with some crusty bread. Our guests couldn't believe I had whipped it up so quickly. I love this recipe and will be making it often.
cathy79 - Can put anything in it - cooked diced chicken, corn, cheese
Asparagus, bacon or ham, tomato
Mushrooms, capsicum, steamed broccoli and carrot
Spinach, tomato, fetta and maybe roast pumpkin? haven't tried this, brainstorming now.
Basically any quiche combination or omelette flavouring. Need to be careful with anything with too much liquid as it goes soggy. So not too much tomato for example. This freezes quite well.
I made this last night (with asparagus and bacon) but cooked in individual quiches in my muffin pan. Made exactly a dozen. I find there's something more intimate about individual pies, quiches, cakes etc as opposed to a slice of something larger. And cooks much quicker! Took half the time.
I gave it a go in the pizza maker (in the frittata dish) and it turned out pretty well. I used this recipe but just 3/4 of the quantities. It wasn't quite as nice as when cooked in the oven but so fast that I will still do it occasionally for a family meal with a nice garden salad.
NomesFog - I've made this a few times from a Tupperware recipe called Impossible Quiche.
I've noticed that if you want to use a 'wet' ingredient like sliced tomatoes, if you lay it on top of the quiche as it's cooking it will not be so soggy and also it's very pretty and gives you a good guide to slicing it later!
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You're doing a superb job - don't worry. I translated about 20 or so recipes that I never tried, and some that I probably wouldn't, just to make recipes available from a book that I cannot buy - The Full Steam Ahead Cookbook.
I said this elsewhere, but like a broken record..... ;), I am not a real pastry person, so this is a great recipe for me. Ta.
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I made this one today, didn't have any ham so used fresh asparagus. It is certainly quick and easy and can be adapted to use anything you have in your fridge basically. Nice one to whip up for unexpected visitors. Mine lacked a bit of taste with just the asparagus so next time I will put more goodies in it to boost the flavour.
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From memory, one of the old WW cookbooks had a crustless asparagus quiche??
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We had some unexpected guests for lunch today, so I thought I would give this a whirl. I had read JD's review (thanks JD :)) so I grabbed some extra goodies out of the fridge for flavour. I used cherry tomatoes, fresh basil, smoked ham and lot's of cracked pepper. We all really enjoyed it with some crusty bread. Our guests couldn't believe I had whipped it up so quickly. I love this recipe and will be making it often.
I would love to know of other combinations of flavours that other people would suggest for this dish?
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This sounds exactly like what mum always called impossible pie which is a Sunday night favourite. Always makes nice leftovers for lunch the next day too.
Can put anything in it - cooked diced chicken, corn, cheese
Asparagus, bacon or ham, tomato
Mushrooms, capsicum, steamed brocolli and carrot
Spinach, tomato, fetta and maybe roast pumpkin? haven't tried this, brainstorming now.
Basically any quiche combination or omlette flavouring. Need to be careful with anything with too much liquid as it goes soggy. So not too much tomato for example.
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Thanks Cathy. Those combinations sound very nice. :)
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Great ideas Cathy - wonder if we should try doing it as a custard in the Varoma ???
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Thermomixer, how do you propose that would work? I'm still very new to the Varoma.
Also, this freezes quite well. A few weeks ago I whipped up zucchinni slice in the TMX, into tray ready for the oven, then without rinsing the bowl, whipped up impossible pie and popped both straight into the oven. Rinsed the bowl and cooked dinner(can't remember what now). So between 5:30 and 6:30 I'd made zucchinni slice, impossible pie and dinner! That's the fantastic thing about this machine!
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I don't use the varoma for quiches but I do heat the eggs etc a little as per Nico's book and the quiche cooks so much faster.
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Thermomixer, how do you propose that would work? I'm still very new to the Varoma.
You can make frittatas/omelettes in the Varoma - see here http://www.forumthermomix.com/index.php?topic=862.msg4354#msg4354 (http://www.forumthermomix.com/index.php?topic=862.msg4354#msg4354) or you can place a suitbly sized pie-dish in there too
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Ahh, thanks for the link. I'll have to try it. I guess something I can cook something in the bowl at the same time? I just want to make sure I use all that water for something.
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You can put extra vegies under the Varoma tray and steam those. put some veg or rice in the basket and even make a sauce at the same time.
If you are making a sauce then add some extra liquid to make up for the moisture that disappears in the steam.
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I made this last night (with asparagus and bacon) but cooked in individual quiches in my muffin pan. Made exactly a dozen. I find there's something more intimate about individual pies, quiches, cakes etc as opposed to a slice of something larger. And cooks much quicker! Took half the time.
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Great idea - I agree, they would look so much nicer and much quicker to serve to Cathy.
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Great idea on both counts - actually now I recall having made asparagus firttatas in the muffin tins - should be somewhere on here.
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What can you use instead of gruyere? :)
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Whatever cheese you've got ;). I usually use cheddar.
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From memory, one of the old WW cookbooks had a crustless asparagus quiche??
That could possibly be one of my recipes I submitted and had published! ;)
Here it is (non thermomix) I haven't tried it in the thermy yet, but it would be easy to convert !
Asparagus and Fetta Quiche
3 eggs
375ml (one large can) evaporated skim milk
½ cup SR flour
60g reduced fat fetta cheese
6-8 fresh asparagus spears, lightly steamed
4 slices Weight Watchers reduced-fat bacon, thinly sliced
Salt and pepper to taste
Method:
Combine eggs, flour, salt and pepper and milk and whisk till smooth. Spray a medium pie plate or quiche dish with cooking spray. Sprinkle the dish with the bacon and fetta cheese. Pour egg mixture in dish and gently lay asparagus spears in a decorative spoke pattern on the top. Bake at 180oc for 35 to 40 mins.
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Good for you Sonan, anyone who can get their recipe published in WW is doing well. Hope you were given credit for it though. Have printed this one out, sounds nice - light in calories too.
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thanks Judy - I worked for them for many years and have had several recipes published....only got $50 the first time and a free cookbook for the second lot - better than nothing I suppose and of course your name and photo in print is pretty cool !! :)
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I just realised WW could mean Weightwatchers or Women's Weekly Sonan - which one is it?
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Oh Weight Watchers !! LOL - I am so used to using that as an abbreviation I did not think it might be something else!! :-))
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At first I thought you meant Women's Weekly but the recipe was something Weightwatchers would put in their books so I began having doubts.
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Sonan, I made this quiche of yours for lunch today to feed a friend who was doing a large job for us. At first, when I cut it I thought it looked entirely different to any other quiche I have ever made (more custard like) but it was really tasty. Only problem I had was removing it from my pyrex quiche dish so I would line the bottom of the plate next time to make it easier. Thanks for posting your recipe.
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Great Judy...yes, you do have to grease it well or line with baking paper :)
Did you convert to thermomix?
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Yes, a small part of it. Mixed the eggs, milk and flour in the TMX for 20 sec/speed 6. Microwaved the asparagus.
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I've made this a few times from a Tupperware recipe called Impossible Quiche.
I've noticed that if you want to use a 'wet' ingredient like sliced tomatoes, if you lay it on top of the quiche as it's cooking it will not be so soggy and also it's very pretty and gives you a good guide to slicing it later!
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Am just wondering if this would work cooked in my pizza cooker (in the frittata dish). Has anyone tried an impossible quiche? I had a quick flick in that thread but couldn't see if anyone had.
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I am wondering this too Chelsea. I haven't tried it in pizza maker yet, but it's not that different from a frittata. Wonder if the egg would cook all the way through before the bottom burnt as the mix is usually runny.
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I gave it a go and it turned out pretty well. I used this recipe but just 3/4 of the quantities. It wasn't quite as nice as when cooked in the oven but so fast that I will still do it occasionally for a family meal with a nice garden salad. :)
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Great to know thanks Chelsea. Sounds good for a quick lunch with friends too.