Quiche Lorraine is one of those 1980’s classic recipes which everyone loves. It’s such a versatile dish! Take it on a picnic, pack it for school lunches or serve it with a salad for dinner, it’s always a crowd pleaser.
I’ve been making this dish for nearly thirty years now and I think it’s one of the best versions of this retro classic dish. You see my quiche recipe includes cream and a decent quantity of cheese. This is really important if you want a rich, luscious quiche without the whole “eggy” flavour going on.
Once I perfected the recipe (whilst I was in my teens) there were no changes to the original base recipe. Fast forward a few decades and I’m now using the Thermomix with my original recipe to prepare quiche Lorraine.
Back in the “old days,” I would make the pastry by hand and grate the cheese with an “old knuckle grater”!! Yep, I’m old enough to remember a time before pre-grated cheese.
So preparing my Quiche Lorraine is quick and easy, plus no knuckles are harmed in the process.
Pastry Making Tips
Homemade pastry follows the same rules as making perfect scones. Just keep everything cold… and no touching! The result is a far superior flavour, and a lovely buttery crisp texture. It’s so much nicer than store-bought varieties. If you have time please consider making your own pastry. Pastry making in the Thermomix is super simple and the smell as it bakes is simply sublime.
Always use cold butter cut into 2 cm cubes.
Use fridge cold water.
Combine the flour and butter first until the mixture resembles sand.
Minimal handling of the pastry.
Rest in the fridge prior to rolling out helps prevent shrinkage as the pastry bakes.
Bake blind with “baking beads” to get a nice crisp crust.
Step By Step Pastry
I was a teenager of the 80’s and I loved everything French. As you might have guessed I also loved cooking. Quiche, was one of the French dishes I would make quite regularly. Sometimes it would be a quiche Lorraine, other times I would prepare Quiche Florentine, (spinach quiche).
For picnics, it’s nice to make individual mini quiches in delicate thin flan tins. Although now that I’m cooking for a husband and grown-up boys I use a larger, high pie dish to give volume and substance to the quiche.
Quiche Lorraine Recipe Variations
Over the years I have made many different flavoured quiches. Once you know the basic ingredients it’s very easy to alter the recipe to suit your taste. The quiche filling is simply eggs and cream, (or milk if you prefer) with a few flavoursome ingredients thrown into the mixture.
When you’re confident with the recipe, why not try these variations:
Smoked Salmon and Dill Quiche
Spinach & feta
Lentil & Sundried tomato
Diced Pumpkin, cumin & Pinenuts
Don’t forget to tag me on social media if you make any Thermokitchen recipes! I love chatting and seeing your pictures. #Thermokitchen
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