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THERMOMIX ...

The quiche is a pie dough based salty. Traditionally served as a starter, but now offer it as a plate current strong at lunch and / or food. The authentic quiche Lorraine has bacon and onions, but some cooks add gruyere cheese. These ingredients can be substituted by other (Williams-Sonoma)
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Today we celebrate the Third Faculty Night, and as always have to bring a little something to eat and / or drink, because Morilands's Kitchen begins its work early to have something prepared and innovative. The truth is that they should play it safe, but I passed as I compete Ana Rosa, when I have guests or I have to present something somewhere, and I always get something new and novel experiment. And now to have the blog, then a fortiori, because then I present a recipe new and different ... I leave the recipe is adapted from many others that I've seen out there, and in the end I tuned the basic that I have the book "À table avec Thermomix, Thermomix basic book in France. This has been an experiment to tune the recipe, hoping that the Quiches always go well have a good pastry and fill with good quality ingredients, in this case, the sausage adds a very rich and salty with the remaining ingredients make a perfect combination.

The recipe is:

THE SAUSAGE QUICHE ...

Ingredients: For
mass:
- 300 grams of flour.

- 130 gr of butter.

- 70 grams of water.

- 1 teaspoon salt.

- 1 teaspoon of yeast.
For the filling:
- 2 leeks (white part only).

- 50 grams of oil.

- 3 eggs.

- 1 loop of goat cheese.

- 200 gr of cooking cream lightly.

- 50 g of sausage in small pieces.

- salt and pepper. (Little as it takes the sausage).

- Grated cheese.

Preparation: 1 .-
Preheat oven to 180 º.

2 .- To prepare dough, place all dough ingredients in the order in which follows, and program speed 15 seconds 6. 3 .-
Agenda 10 seconds, turn left, speed 2 for the mass off the glass. 4 .-
Spread the dough with a rolling pin, leaving about 2 mm in thickness and spread in a pan with butter and flour. 5 .-
pierced with a fork across the base and top with greaseproof paper base and crushing it with the same shape of the mass. Top with chickpeas hard enough and put in the oven to start baking.

6 .- As it begins to bake the dough, make the filling : put it sliced \u200b\u200bleeks in the bowl and chop 5 seconds, speed 5. Lower the remains of the walls toward the blades. Add oil and saute 10 minutes, varoma, speed 1. When missing 3 minutes to finish, put left turn, and add the chorizo \u200b\u200band the nozzle to be cook with this. After the time, remove and reserve.

7 .- Remove the shift to the left, and cast into the glass eggs with crumbled goat cheese and program 6 seconds, speed 3.

8 .- Add the cream and mix 6 seconds, speed 3. Then add the reserved chorizo \u200b\u200boil and mix 5 seconds, speed 3.

9 .- Take the dough oven (a half-baked), remove the beans and greaseproof paper and pour over the dough you just prepare filling, spreading across the surface so that it is blended. Sprinkle with grated cheese above (to taste)

10 .- Bake for 30-35 minutes, until comprebes that is ready to take it.

11 .- Once baked, allowed to stand in the oven to be finished using the heat, but do not forget to check the status at all times.
List ..