Quiche with herbs and hazelnuts using a Thermomix
(5)
Preparation time
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Difficulty
Imagine a sun-drenched afternoon in a quaint French village, where the aroma of a freshly baked quiche wafts through the air, inviting everyone to gather around the table. This delightful Quiche with herbs and hazelnuts is a culinary masterpiece that marries the earthy crunch of hazelnuts with a vibrant herb medley of parsley, chervil, chives, basil, and coriander. Originating from the Alsace region, where French and German cuisines intertwine, this quiche celebrates the beauty of simple ingredients transformed into something extraordinary. With a buttery crust cradling a creamy filling, it’s the perfect dish for brunch, lunch, or even a cozy dinner. Fun fact: the word 'quiche' comes from the German word 'kuchen,' meaning cake, which makes this savory pie a deliciously deceptive treat!
Ingredients
- 50 g Hazelnut
- 125 g Butter
- 200 g Flour t45
- 5 Eggs
- 1.5 Teaspoon(s) Salt
- 200 g White onion
- 1 Tablespoon(s) Butter
- 50 g Fresh parsley
- 50 g Fresh chervil
- 50 g Fresh chive
- 50 g Fresh basil
- 50 g Fresh coriander
- 250 g Clotted cream
- 2 Pinch(es) Pepper
- 100 g Grated mozzarella
Steps
- Add 50 g of hazelnut in the food processor bowl.
- Cut into dices, and add 125 g of butter in the food processor bowl.
- Add 200 g of flour t45, 1 egg, 1 teaspoon(s) of salt in the food processor bowl.
- Mix knead: 2:00min / 0°C / Speed 2. The mixture should be homogeneous, if it is not the case scrape the edges of the bowl with the spatula and mix again
- Shape a ball with the dough and wrap it in plastic wrap, then refrigerate it for 1 hour.
- Preheat the oven at 200°C.
- Grease a pie dish. Roll out the dough on a floured surface, line the dish with the dough, and prick the bottom of the pie crust with a fork.
- Cook in the oven at 200°C during 10min.
- Take out the tart crust, let it cool, and reduce the oven temperature to 180 °C.
- Peel, cut in four, and add 200 g of white onion in the food processor bowl.
- Add 1 tablespoon(s) of butter in the food processor bowl.
- Mix manual: 3:00min / 90°C / Speed .
- Setaside the preparation content in a container.
- Add 50 g of fresh parsley leaves only, 50 g of fresh chervil leaves only, 50 g of fresh chive leaves only, 50 g of fresh basil leaves only, 50 g of fresh coriander leaves only in the food processor bowl.
- Place the whisk.
- Mix turbo: 5sec / 0°C / Speed 12. Scrape the sides of the bowl with the spatula
- Add 250 g of clotted cream, 4 eggs, ½ teaspoon(s) of salt adjust according to the tastes, 2 pinch(es) of pepper adjust according to the tastes in the food processor bowl.
- Mix manual: 1:00min / 0°C / Speed 4 in inverse.
- Remove the whisk.
- Add 100 g of grated mozzarella in the food processor bowl.
- Mix manual: 45sec / 0°C / Speed 4 in inverse.
- Place the white onions at the bottom of the tart, then pour the filling over them and sprinkle with crushed hazelnuts.
- Cook in the oven with rotating heat, other at 180°C during 45min.
