This easy Quiche Lorraine recipe is a great budget meal for the whole family.
This Quiche Lorraine recipe ticks all of the boxes:
- Freezer friendly
- Budget friendly
- Requires basic ingredients
- and most importantly – all three boys will eat it! 😉
It’s the same base and basic filling as my Spinach, Bacon and Feta Quiche and while you won’t regret making this with your own pastry, you can certainly use frozen shortcrust pastry sheets instead if you prefer.
This recipe is SUPER simple to put together, and it’s also a great recipe to make in advance and then keep in your freezer until needed. I like to slice it into individual portions before freezing just to make my life that little bit easier. To re-heat, just pop it into an oven which has been pre-heated to 190 degrees and cook for 10 – 15 minutes.
This Quiche really is very similar to one of my boys all time favourite meals – Bacon and Egg Impossible Pie, (which is also freezer friendly) and I usually switch between the two of these recipes every couple of weeks to ‘mix things up’ a little. To serve, we like to have a simple salad or some steamed veggies, but you can really enjoy this quiche with anything you like!
Tips for How to Make This Easy Quiche Lorraine Recipe:
- You can use frozen shortcrust pastry for this recipe, you will require 1 and ½ sheets.
- It’s important to blind bake the pastry before adding the filling – otherwise you will end up with an uncooked and soggy base.
- To save time you can just add the bacon, onion and garlic uncooked, I like to cook it first as I find it gives it extra flavour, but this is not essential.
- You can also use chopped ham instead of bacon for this recipe.
- The pastry can be made up to two days in advance. Let it sit for 10 minutes or so to soften slightly before rolling out.
- This recipe is freezer friendly.
You can find more family friendly dinner ideas here.
Easy Quiche Lorraine Recipe
This easy Quiche Lorraine recipe makes a great meal for the whole family. It's simple to put together and it's also freezer friendly too. Both regular and Thermomix instructions are included.
Ingredients
Pastry Ingredients
- 1 & ⅔ cups plain flour
- 145 grams butter cold and cut into cubes
- 2 tablespoon cold water
Filling
- 1 cup milk
- 5 eggs
- ½ teaspoon salt
- ½ teaspoon pepper
- ¾ cup tasty cheese grated
- 6 rashers short cut bacon diced
- 2 cloves garlic crushed
- 1 brown onion grated
Instructions
- Place the flour and butter into a large bowl and use your fingertips to rub the butter into the flour. Continue until the mixture resembles bread crumbs.
- Slowly add the water and use a butter knife to combine.
- Turn the mixture out onto a floured bench and knead until the mixture comes together and is smooth. If your dough is too dry, add a little extra water.
- Cover the dough with cling wrap and place into the fridge for 30 minutes to chill. In the meantime you can preheat your oven to 190 degrees.
- Lightly dust a rolling pin and your bench with flour and roll the pastry out until it's approximately 3 - 4mm thick - use your pie tin (I used a 22cm one) as a guide to how big your pasty needs to be, you want to allow a 3cm border of pastry around your dish for the sides.
- Carefully place your pasty into your pie dish and gently press the pastry against the edges. Trim off any excess, but do leave approximately ½ cm of pastry hanging over the tin as it will shrink.
- Place a sheet of baking paper on top of the pasty and top with baking weights or rice. Cook for 14 minutes before removing the baking paper and weights and cook for a further 6 minutes.
- In the meantime, add a tablespoon of olive oil to a frying pan over a medium/high heat. Add the bacon pieces, crushed garlic and grated onion and cook for 4 - 5 minutes or until the onion becomes translucent. Set aside to cool.
- To make your quiche mixture, in a large jug combine the milk, eggs and salt and pepper and mix well.
- Sprinkle the bacon mixture over the based on the pastry and add the grated cheese. Pour the milk mixture over the top and place into the oven and cook for 35 - 40 minutes or until golden on top and cooked through.
Notes
You can also use store bought shortcrust pastry for this recipe.
I used a 22cm fluted pie tin for this recipe, you can use different sized tins but your cooking time will vary.
This recipe is freezer friendly.
Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!
Thermomix Quiche Lorraine Recipe
This easy Quiche Lorraine recipe makes a great easy meal for the whole family. It's simple to put together and it's also freezer friendly too. Both regular and Thermomix instructions are included.
Equipment
- Thermomix
Ingredients
Pastry Ingredients
- 250 grams plain flour
- 145 grams butter cold and cut into cubes
- 2 tablespoon cold water
Filling
- 250 grams milk
- 5 eggs
- ½ teaspoon salt
- ½ teaspoon pepper
- 60 grams tasty cheese cut into 3 cm pieces.
- 6 rashers short cut bacon diced
- 2 cloves garlic
- 1 brown onion cut in half
- 20 grams olive oil
Instructions
- Place the plain flour, butter and water into your Thermomix bowl and mix for 6 seconds on speed 6.
- Scrape down the sides of the bowl and using the kneading (interval) function, mix for 3 minutes.
- Turn the mixture out onto a bench dusted with flour or a Thermomat and bring together into a smooth ball. If the mixture is a little too crumbly, add an extra tablespoon of water. Wrap the dough in cling wrap and place into the fridge for 30 minutes to chill - preheat your oven to 190 degrees fan forced.
- In the meantime, place the tasty cheese into a clean Thermomix bowl and mix for 8 seconds, speed 8 to grate. Set aside until needed.
- Add the brown onion and garlic to your Thermomix bowl and mix for 5 seconds, speed 5 to grate.
- Add the bacon pieces and 20 grams of olive oil and cook for 3 minutes, varoma temp, speed 2. Transfer to a separate bowl and cool.
- Lightly dust a rolling pin and your bench with flour and roll the pastry out until it's approximately 3 - 4mm thick - use your pie tin (I used a 22cm one) as a guide to how big your pasty needs to be, you want to allow a 3cm border of pastry around your dish for the sides.
- Carefully place your pasty into your pie dish and gently press the pastry against the edges. Trim off any excess, but do leave approximately ½ cm of pastry hanging over the tin as it will shrink.
- Place a sheet of baking paper on top of the pasty and top with baking weights or rice. Cook for 14 minutes before removing the baking paper and weights and cook for a further 6 minutes.
- To make the quiche filling, add the milk, eggs, salt and pepper and mix for 10 seconds, speed 5.
- Sprinkle the grated cheese and bacon mixture over the baked pastry shell and pour the filling over the top before baking in your 190 degree preheated oven for 35- 40 minutes or until it's golden on top and cooked through when tested with a skewer.
Notes
You can also use store bought shortcrust pastry for this recipe.
I used a 22cm fluted pie tin for this recipe, you can use different sized tins but your cooking time will vary.
This recipe is freezer friendly.
Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!
Enjoy!
You can also find more family friendly dinner recipes in my book ‘Family Dinners Made Easy‘ also available in a Thermomix edition.
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