Thermomix Classic Quiche Lorraine Recipe

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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. 

Portrait image of baked quiche Lorraine in a yellow pie dish on white cooling rack

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

3 step image showing pastry making and quiche

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

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A single lice of quiche Lorraine on a white plate with fork


Portrait image of baked quiche Lorraine in a yellow pie dish on white cooling rack

Thermomix Quiche Lorraine

Julie Carlyle
My Classic Thermomix Quiche Lorraine recipe is so rich and luscious. Perfect for picnics, lunchboxes or a light evening meal.
5 from 7 votes
Prep Time 30 mins
Cook Time 1 hr
resting 15 mins
Total Time 1 hr 30 mins
Course Lunchbox, Main, Main Course
Cuisine French
Servings 10 serves
Calories 433 kcal



  • 225 g plain flour
  • 125 g salted butter cut into cubes
  • 1 egg yolk
  • 2.5 TBS cold water
  • 1/4 tsp salt

Quiche Lorraine

  • 250 g tasty cheese cut in 4 pieces
  • 160 g onion cut in 4 pieces
  • 2 green shallots cut in 4 pieces
  • 250 g middle bacon rashers cut in 4 pieces
  • 5 eggs
  • 300 g pouring cream
  • 1/4 tsp pepper



  • Place flour, salt and butter in TM bowl. Blitz 5 Sec/Speed 8. Scrape down the bowl.
  • Repeat Blitz 5 Sec/Speed 8. Scrape down the bowl.
  • Add the egg yolk and water to the flour mixture. Combine, Dough Setting 10 sec.
  • Remove pastry from the TM bowl and place in plastic wrap. Flatten the covered pastry and refrigerate for 20 minutes prior to use.
  • Pre-heat the oven 180 degrees Celsius.

Quiche Lorraine

  • Without cleaning the TM. 
  • Place cheese to the TM bowl. Grate 5 sec/Speed 9. Reserve cheese in a bowl for later.
  • Place onion and green shallots in the TM bowl. Chop 3 sec/ Speed 5.5. Reserve in a separate bowl for later.
  • Place the bacon in the TM bowl. Chop 3 sec/ Speed 5.5.
  • Add the onion mixture to the bacon and cook 8min/Varoma/Speed 1.5 (MC OUT)


  • Remove the rested pastry from the fridge.
  • Place the pastry between two pieces of plastic wrap.  Roll the pastry to the diameter of your pie dish. Remove the top piece of plastic wrap when the pastry reaches the desired size.  
  • Use the bottom piece of plastic wrap to pick up the pastry and flip it into the pie dish. Remove all plastic.
  • Prick the pastry base all over with a fork.
  • Line the pastry with baking paper and top with baking beads. Bake blind for 15 minutes
  • QUICHE LORRAINE - Add the cream, 1/2 the cheese, eggs and pepper to the mixture. Mix 30 sec/Speed 2.5 (Rev Blade).
  • Once the pastry has cooked. Remove the baking beads and baking paper.

Reduce oven heat to 170 degrees Celsius

  • Pour the quiche filling over the pastry.
  • Sprinkle the remaining cheese over the top of the quiche. 
  • Bake for 40-45 minutes or until cooked through.


Allow the quiche to rest for 5 minutes for easier slicing.
For a lighter (lower fat) version you can substitute milk for the cream and decrease the cheese, but I personally love the recipe as it is.  
Serve the recipe with a healthy green salad for a delicious meal.


Calories: 433kcalCarbohydrates: 20gProtein: 17gFat: 31gSaturated Fat: 18gCholesterol: 187mgSodium: 846mgPotassium: 138mgSugar: 1gVitamin A: 1035IUVitamin C: 1.8mgCalcium: 227mgIron: 1.7mg
Keyword Quiche, Quiche Lorraine, Bacon Quiche, Picnic Food, Lunchbox, Thermomix recipe
Tried this recipe?Let us know how it was!

Thanks so much for stopping by and checking out the website. I hope you enjoy my quiche Lorraine recipe.

If you make this dish I’d love to know what you thought? Feel free to leave a rating too. Rating the recipes let others know if they should try it too. ?


12 thoughts on “Thermomix Classic Quiche Lorraine Recipe”

  1. Buccsie says:

    There is no such thing as ‘green Shallots?
    ‘Shallots’ is the English word for eschallots, twinned small onions. Surely you don’t mean scallion/green onions? They are not interchangable, being completely different vegetables…

    1. Julie Carlyle says:

      Hi Buccsie
      I know it can be confusing when each country names its vegetable differently. In Australia, we call the long green herb-like vegetable a shallot. It looks like a small leek or a thick chive. Because I know that the English view shallots as the twin onion varieties and some countries view the word as eschallots I always give them the Australian name of shallots, but emphasize the colour as being the green variety so that no one can be confused and add onions or eschallot.
      Having said all that, any version of the onion flavour of shallot, eschallots, chives, or even leeks would be lovely in this recipe.
      Happy cooking

  2. Mel Lew says:

    5 stars
    This is amazing, the best quiche I have ever eaten, even better than my local patisserie. I didn’t change anything, and it was a very easy recipe to follow as well as being so delicious, definitely recommend!

  3. Kym Johnson says:

    5 stars
    Ive never made a quiche before as I always thought it was too time consuming (and that I was not old enough to make one!). Definitely wont be the last time I make this recipe, it is delicious!

  4. Danielle says:

    5 stars
    Absolutely delicious! My husband just said that this was the beat quiche he has ever had! Which is a huge compliment as my mother in law is an amazing cook and has also made some lovely quiches in the past. This is definitely going to be a regular on the menu. Thanks very much.

  5. Jennifer Robinson says:

    5 stars
    This is a delicious quiche best thermie recipe by far

    1. Julie Carlyle says:

      Hi Jennifer
      Thank you so much for your kind words.
      Happy Cooking

  6. Tanya Perkins says:

    5 stars
    Really easy to follow recipe and tastes lovely

  7. Hannah says:

    5 stars
    I used this pastry recipe to make quiches one my pie maker and used half white and half whole meal flour and I’m saving the recipe, it was amazing, and I got 8 bases out of the recipe quantity!

    1. Julie Carlyle says:

      I’m so pleased you enjoyed the recipe. I do like using some wholemeal flower in recipes as it gives a lovely nutty flavour and some extra fibre and nutrients. Thanks for coming back with the suggestions.
      Happy Cooking

  8. Carol Millington says:

    This Quiche Lorraine filling is the most delicious one I have ever tasted – and it was so easy. I had to make a Gluten Free pastry otherwise made everything exactly the same. Thank you Julie for this recipe!

  9. Taylor Green says:

    5 stars
    So yummy, great recipe

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