Leek and Tuna Quiche using a Thermomix
Thermomix TM6, Thermomix TM5, Thermomix TM31
(4.8)
Preparation time
33 min
Total time
76 min
Servings
6
Calories / Serving
435 Cals
Difficulty
Easy
Dive into a slice of culinary history with this delightful quiche that marries the rustic charm of whole wheat crust with the creamy decadence of clotted cream and the savory goodness of leeks and tuna. Originating from the Lorraine region of France, the quiche is a versatile dish that has evolved from its humble beginnings to a beloved staple worldwide. Did you know that the word 'quiche' comes from the German word 'kuchen' meaning cake? So technically, you're indulging in a savory cake! Serve it warm with a drizzle of balsamic vinegar and a side salad, and you have a dish that’s perfect for brunch, lunch, or even a fancy dinner party. Bon appétit!
Ingredients
- 200 g Whole wheat flour
- 115 g Butter
- 1.5 Teaspoon(s) Salt
- 60 g Water
- 500 g Leek
- 30 g Mustard
- 100 g Clotted cream
- 3 Eggs
- 250 g Canned tuna
- 0.5 Teaspoon(s) Pepper
Steps
- Preheat the oven at 180°C.
- Grease and flour a tart pan (22 cm in diameter), then set aside.
- Add 200 g of whole wheat flour in the food processor bowl.
- Cut in pieces, and add 100 g of butter in the food processor bowl.
- Add ½ teaspoon(s) of salt, 60 g of water in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Transfer the dough onto a floured work surface and shape it into a ball.
- Using a rolling pin, roll it out and line the prepared mold. Set aside in the fridge. Clean the bowl.
- Sliced in rings, and add 500 g of leek only white in the food processor bowl.
- Mix chop: 7sec / 0°C / Speed 5. Scrape the sides of the bowl with the spatula
- Add 15 g of butter in the food processor bowl.
- Mix manual: 10:00min / 100°C / Speed .
- Add 30 g of mustard in a Preparation name.
- Add 100 g of clotted cream, 3 eggs, 250 g of canned tuna, 1 teaspoon(s) of salt adjust according to the tastes, ½ teaspoon(s) of pepper in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 2.
- Pour transfer the leek filling onto the tart base.
- Cook in the oven at 180°C during 40min.
- Serve this quiche hot, possibly accompanied by a green salad dressed with olive oil and balsamic vinegar.
