Thermomix Roasted Vegetable Quiche

Our simple and creamy Thermomix Roasted Vegetable Quiche is packed with roasted vegetables, spinach and feta.

Course Dinners

Cuisine Australian

Diet Vegetarian

Prep Time 15

Cook Time 55

Chilling Time 30

Total Time 1 40

Servings serves

Calories 481kcal

Cost $5

400 g your choice of vegetables cubed, pumpkin, sweet potato, potato, capsicum, red onion, zucchini etc
1 tbs olive oil
salt and pepper to season
60 g baby spinach
120 g feta cheese soft feta (like Danish)
90 g cheddar cheese
6 eggs
100 g milk (or cream)

Place all ingredients into the Thermomix bowl and mix for 10 seconds, Speed 6.
Scrape down the sides of the bowl.
Select the Dough function and knead for 2 minutes.
Form into a ball, wrap in plastic wrap and chill in the fridge for 30 minutes.
Remove the pastry from the fridge and roll out to approximately 1cm thick.
Place into a well-greased 24cm X 4cm deep loose bottomed quiche or tart tin.
Place the loose bottomed tart tin onto a flat baking tray (this makes it easier to move the quiche in and out of the oven without moving the loose base).
Preheat oven to 200 degrees celsius (fan-forced).
Blind bake with pie weights or rice for 15 minutes.
Remove the weights and reduce the temperature to 180 degrees celsius (fan-forced).
Cook the pastry for a further 10 minutes or until lightly golden.
Remove from the oven and set aside.

Place the cubed vegetables onto a flat baking tray.
Drizzle with olive oil and season with salt and pepper.
Roast in the oven while the pastry is blind baking for 20 minutes or until tender.
Place the baby spinach into the base of the cooked pastry and top with the roasted vegetables and feta.
Set aside.
Place the cheddar cheese into the Thermomix bowl and grate for 10 seconds, Speed 6.
Add the eggs and milk and mix for 20 seconds, Speed 3.
Carefully pour the egg mixture over top of the roasted vegetables.
Bake in the oven for 30 minutes or until golden and cooked through.

RECIPE NOTES & TIPS

if you don't have time for homemade pastry, use 2 sheets of defrosted shortcrust pastry instead
it's important to blind-bake the pastry (or pastry sheets) first so that the pastry becomes flakey and doesn't go soggy when the filling is added
place your loose bottomed tart tin onto a flat baking tray to make it easier to move in and out of the oven
you can use any type of vegetables you like - as long as you stick to the overall weight.
substitute the milk for cream for an ultra creamy quiche
if your quiche is browning too quickly, simply place a sheet of foil loosely over the top and continue cooking.
store in an airtight container in the fridge and consume within 2 days
freeze for up to 3 months
place the quiche into the fridge overnight to defrost before thoroughly reheating OR defrost in the microwave before crisping up in the oven or air fryer.