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 vegetable 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

63.7g

Carbs

42.4g

Fat

by CookAdapt

Published 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

Add to the bowl1–4

200 grammes Farine
grammes Huile d'olive
grammes Eau
cuillère à café Sel

Attach the lid with the measuring cup.

Mix 20 seconds at speed 5.

ThermomixMix·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.

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

Attach the lid with the measuring cup.

Grind 10 seconds at speed 10.

ThermomixBlend·Speed 10·10s

Transfer to a container and set aside.

Place 500 grams of water into the Thermomix bowl.

Add the Varoma.

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

Cook 20 minutes at Varoma temperature, speed 1.

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

Remove the Varoma.

Transfer to a container and set aside.

Add to the bowl20–22

grammes Eau
grammes Huile d'olive
grammes Poireaux

Attach the lid with the measuring cup.

Cook 5 minutes at 100°C, speed 1.

ThermomixCook·100°C·Speed 1·5 min

Add to the bowl25–30

grammes Parmesan
cuillère à café Sel
1 pincée Poivre
1 pincée Noix de muscade moulue
100 grammes Ricotta
1 Oeuf

Attach the lid with the measuring cup.

Mix 10 seconds at speed 4.

ThermomixMix·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 (26 cm diameter), folding up the edges.

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

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

Serve immediately.

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