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Easy Quiche Lorraine Recipe with both regular and Thermomix instructions included.
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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.
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

Equipment

  • Thermomix

Ingredients

Pastry Ingredients

  • 250 grams plain flour
  • 145 grams butter cold and cut into cubes
  • 2 tbsp cold water

Filling

  • 250 grams milk
  • 5 eggs
  • ½ tsp salt
  • ½ tsp 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.