4 "thermomix" cheese quiche

For mass, preheat oven to 180 degrees. Enmantequille and flour mold quiche. Reserve.

Put in the glass flour, BUTTER, half salt, 50 ml of water and mix 20 sec / vel4. With the spatula ingredients down to the bottom of the glass.

Mix another 10 sec / reverse rotation / vel4, this loose mass of the blades. Remove the mass of the glass, and forms a ball with it. Wrap in plastic wrap and reserve in the refrigerator 10 to 15 minutes.

With a rolling pin, roll the dough on a worktable lightly floured. Forre with extended mass prepared mold. Prick the bottom several times to prevent air bubbles forming during cooking. Bake 10-15 minutes (180). Remove and reserve.

For the filling, put the cup cheese cut into cubes of 3x3cm and crushes 3 sec / vel5. Remove and reserve in a bowl.

Put in the glass milk, cream, cornstarch, baking powder, butter, half salt, pepper and set 5 min / 90 ° C / speed 4.

Add to the glass eggs and mix 10 sec / speed 3. Pour on and sprinkle pre-baked dough mixture shredded cheeses.

Bake 15-20 minutes (200C) or until lightly browned (check that it is curdled by clicking a skewer stick in the center comes out dry if it is ready, otherwise bake 5 minutes more).