Chard and Leek Quiche with Thermomix

Name: Chard and Leek Quiche with Thermomix
Prep time: 20 min
Cook time: 88 min
Total time: 108 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: Flour - 200 grams; Olive oil - 80 grams; Water - 60 grams; Salt - 0.5 teaspoon; Parmesan - 100 grams; Water - 500 grams; Chard - 250 grams; Olive oil - 30 grams; Leeks - 150 grams; Salt - 2 pinches; Pepper - 1 pinch; Ricotta - 100 grams; Ground nutmeg - 1 pinch; Egg - 1

TThermomix

Prep20 min

Cook1h 28min

Cuisine: Mediterranean

This quiche with chard, leeks, ricotta, and Parmesan is one of those simple and generous recipes that feel good. It highlights fresh seasonal vegetables with distinctly Italian flavors. The leeks become tender and add a natural sweetness, the chard retains its delicate vegetal flavor, and the ricotta provides creaminess that binds everything perfectly. The Parmesan, with its pronounced character, enhances the overall flavor and adds a savory touch.

Nutrition per serving

714

Calories

24.7g

Protein

63.6g

Carbs

42.4g

Fat

by CookAdaptPublished Jul 12, 2026

Servings

Ingredients

200 g flour
80 g olive oil
60 g water
½ tsp salt
100 g Parmesan
500 g water
250 g chard
30 g olive oil
150 g leek
2 pinch salt
1 pinch pepper
100 g ricotta
1 pinch ground nutmeg
1 egg

Thermomix Instructions

Place 200 grams of flour into the Thermomix bowl.

Add 80 grams of olive oil into the Thermomix bowl.

Add 60 grams of water into the Thermomix bowl.

Add 0.5 teaspoon of salt into the Thermomix bowl.

Attach the lid with the measuring cup.

Blend 20 seconds / speed 5.

20s

Transfer to a mixing bowl.

Knead the dough with your hands until smooth into a ball, then flatten slightly.

Refrigerate for 30 minutes.

30 min

Place 100 grams of Parmesan, cut into pieces, into the Thermomix bowl.

Attach the lid with the measuring cup.

Grind 10 seconds / speed 10.

10s

Transfer to a container and set aside.

Place 500 grams of water into the Thermomix bowl.

Add the Varoma.

120°C

Add 250 grams of chard (only the leaves) into the Thermomix bowl.

Cook 20 minutes / Varoma / speed 1.

ThermomixSauté·120°C·Speed 1·20 min Varoma

Remove the Varoma.

120°C

Transfer to a container and set aside.

Empty the water from the bowl.

Add 30 grams of olive oil into the Thermomix bowl.

Add 150 grams of sliced leeks into the Thermomix bowl.

Attach the lid with the measuring cup.

Cook 5 minutes / 100°C / speed 1.

ThermomixSimmer·100°C·Speed 1·5 min

Add the well-squeezed chard and 80 grams of Parmesan into the Thermomix bowl.

Add 2 pinches of salt (adjust to taste) into the Thermomix bowl.

Add 1 pinch of pepper (adjust to taste) into the Thermomix bowl.

Add 1 pinch of ground nutmeg into the Thermomix bowl.

Add 100 grams of ricotta into the Thermomix bowl.

Add 1 egg into the Thermomix bowl.

Attach the lid with the measuring cup.

Mix 10 seconds / speed 4.

10s

Set aside.

Preheat the oven to 180°C.

Remove the shortcrust pastry from the plastic wrap, place between two sheets of parchment paper, and roll out with a rolling pin to about 28 cm diameter.

Remove the top sheet of parchment paper and fit the pastry into a tart pan (Ø 26 cm), folding up the edges.

Spread the leek and chard mixture over the pastry base, then sprinkle with the remaining Parmesan.

Bake in the oven at 180°C for 33 minutes. Adjust by ±2 minutes depending on your oven.

35 min

Serve immediately.

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