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Easy Quiche Lorraine Recipe with both regular and Thermomix instructions included.
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5 from 1 vote

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.
Prep Time30 mins
Cook Time1 hr
Chilling Time20 mins
Total Time1 hr 50 mins
Course: Dinner
Cuisine: Australian, Modern
Keyword: Family Food, Freezer Friendly, Thermomix
Servings: 6 people


Pastry Ingredients

  • 1 & ⅔ cups plain flour
  • 145 grams butter cold and cut into cubes
  • 2 tbsp cold water


  • 1 cup milk
  • 5 eggs
  • ½ tsp salt
  • ½ tsp pepper
  • ¾ cup tasty cheese grated
  • 6 rashers short cut bacon diced
  • 2 cloves garlic crushed
  • 1 brown onion grated


  • 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.


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.