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).

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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Print

Thermomix Quiche Lorraine

Prep Time

30 mins

Cook Time

1 hr

resting

15 mins

Total Time

1 hr 30 mins

 

My Classic Thermomix Quiche Lorraine recipe is so rich and luscious. Perfect for picnics, lunchboxes or a light evening meal.

Course: Lunchbox, Main, Main Course

Cuisine: French

Keyword: Quiche, Quiche Lorraine, Bacon Quiche, Picnic Food, Lunchbox, Thermomix recipe

Servings: 10 serves

Calories: 433 kcal

Author: Julie Carlyle

Ingredients

Pastry

• 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

Metric - US Customary

Instructions

Pastry

1. Place flour, salt and butter in TM bowl. Blitz 5 Sec/Speed 8. Scrape down the bowl.

2. Repeat Blitz 5 Sec/Speed 8. Scrape down the bowl.

3. Add the egg yolk and water to the flour mixture. Combine, Dough Setting 10 sec.

4. Remove pastry from the TM bowl and place in plastic wrap. Flatten the covered pastry and refrigerate for 20 minutes prior to use.

5. Pre-heat the oven 180 degrees Celsius.

Quiche Lorraine

1. Without cleaning the TM. 

2. Place cheese to the TM bowl. Grate 5 sec/Speed 9. Reserve cheese in a bowl for later.

3. Place onion and green shallots in the TM bowl. Chop 3 sec/ Speed 5.5. Reserve in a separate bowl for later.

4. Place the bacon in the TM bowl. Chop 3 sec/ Speed 5.5.

5. Add the onion mixture to the bacon and cook 8min/Varoma/Speed 1.5 (MC OUT)

Meanwhile

1. Remove the rested pastry from the fridge.

2. 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.  

3. Use the bottom piece of plastic wrap to pick up the pastry and flip it into the pie dish. Remove all plastic.

4. Prick the pastry base all over with a fork.

5. Line the pastry with baking paper and top with baking beads. Bake blind for 15 minutes

6. QUICHE LORRAINE - Add the cream, 1/2 the cheese, eggs and pepper to the mixture. Mix 30 sec/Speed 2.5 (Rev Blade).

7. Once the pastry has cooked. Remove the baking beads and baking paper.

Reduce oven heat to 170 degrees Celsius

1. Pour the quiche filling over the pastry.

2. Sprinkle the remaining cheese over the top of the quiche. 

3. Bake for 40-45 minutes or until cooked through.

Recipe Notes

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.

Nutrition Facts

Thermomix Quiche Lorraine

Amount Per Serving

Calories 433 Calories from Fat 279

% Daily Value*

Total Fat 31g 48%

Saturated Fat 18g 90%

Cholesterol 187mg 62%

Sodium 846mg 35%

Potassium 138mg 4%

Total Carbohydrates 20g 7%

Sugars 1g

Protein 17g 34%

Vitamin A 20.7%

Vitamin C 2.2%

Calcium 22.7%

Iron 9.5%

* Percent Daily Values are based on a 2000 calorie diet.

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