Leek quiche (8 servings)
Ingredients for pastry:
140g brown rice
40g soya beans
2 eggs
35g olive oil
1.5 tsp salt
Ingredients for filling:
200g Emmental cheese, diced
300g water
500g leek, cut into rings, 1 cm thick
150g bacon, diced
300g tomatoes, halved
3 eggs
200g cream
1 tbsp potato starch
¼ tsp salt
¼ tsp pepper
1 pinch of nutmeg
For the pastry:
1) Mill rice in TMX, 1m/speed 10. Put rice aside.
2) Mill soya beans in TMX, 1m/speed 10.
3) Add rice, eggs, oil and salt and mix 1 1/2m/dough setting.
4) Roll pastry into ball, wrap in cling film and leave to rest in fridge for 30 mins.
5) Then roll the dough out between greaseproof paper or place in greased a baking dish or quiche dish and spread out dough with your hands, so the pastry is 2 cm high at the edges.
For the fiilling:
1) Add cheese to TMX, grate 5-7s/spped 6. Put aside.
2) Add water to the TMX, put leek rings into basket and cook 10m/varoma/speed 1.
3) Spread leek onto pastry, add diced ham and 1/3 of the cheese.
4) Empty TMX bowl.
5) Add tomatoes to TMX bowl, chop 2s/speed 5 and spread over leeks.
6) Mix eggs, cream, starch, salt, pepper and nutmeg in TMX bowl 15s/speed 4 and then pour over leeks, sprinkle rest of the cheese over the quiche and bake in preheated oven.
Oven temperature: 180C
Baking time: 40 minutes
You can use chard or broccoli instead of leeks.
