INGREDIENTS
Cheddar and thyme shortcrust pastry
250 g plain flour
125 g chilled butter, cubed
50 g strong cheddar cheese
2 sprigs thyme, leaves picked
1 egg
2 tsp milk
Leek and bacon filling
1 tbsp olive oil
200 g streaky bacon, chopped
1 leek, trimmed and finely sliced
Cracked black pepper
3 eggs
125 ml milk
125 ml cream
50 g grated parmesan
Mushroom and spinach filling
30 g butter
1 onion, sliced
3 tbsp olive oil
500 g Portobello mushrooms, sliced
3 sprigs thyme, leaves picked
2 garlic cloves, crushed
salt flakes and black pepper, to taste
100 g baby spinach, finely chopped
3 eggs
125 ml milk
125 ml cream
50 g grated parmesan
Recommended accessories
- HBB 51 Genuine Miele baking tray.
METHOD
Pastry
- Place the flour, butter, cheese and thyme into the bowl of a food processor and process to a fine crumb. Add the egg and enough milk to form a soft dough.
- Turn out onto a floured surface and roll into a flat disc. Cover with cling wrap and refrigerate for 30 minutes.
- Butter and flour a 25cm loose bottom tart tin. Roll out the pastry on a well-floured work surface and line the tart tin. Refrigerate for 15 minutes.
Leek and bacon filling
- Heat the oil in a frying pan on high heat, induction setting 7 and fry the bacon until it starts to colour.
- Add the leek and black pepper and cook for a further 5 minutes. Allow the mixture to cool.
Mushroom and spinach filling
- Place butter in a frying pan on high heat, induction setting 7. Add the onion and cook until golden. Remove and place in a large bowl.
- Heat the oil in the frying pan and cook the mushrooms in batches until soft.
- Return all the mushrooms and onions to the pan. Add the thyme leaves, garlic and salt and pepper and cook for a further minute.
- Turn off the heat, add the spinach and stir through. Remove from heat and cool.
Quiche
- Place a baking tray on shelf position 1 and preheat the oven on Bottom Heat at 170°C.
- In a jug, mix the eggs, milk, cream and cheese and season to taste. Fill the tart with your choice of filling.
- Pour the egg mixture over the tart filling and place the tart tin on the preheated baking tray.
- Bake for 20 minutes on Bottom Heat.
- Change the function to Intensive Bake at 130°C and bake for a further 30 minutes.
- Remove the tart from the oven and cool in the tin before slicing and serving warm or at room temperature.
APPLIANCE / FUNCTION
Miele
From sweet to savoury, from simple to elaborate – our recipe database, developed by our Miele culinary experts, contains recipes guaranteed for success! Whether it be a side or main dish, soup or dessert, very spicy or temptingly sweet, our recipes are suitable for any occasion, designed specifically for Miele appliances
