This Thermomix Quiche Lorraine recipe is easy to make and gives you a buttery, melt-in-your-mouth pastry and rich creamy filling.
A homemade quiche is perfect for a midweek family meal. It is easy to make, can be made ahead of time and is WAY more economical than a shop bought one.
Oh and it's delicious too. All that flaky pastry and rich, creamy filling. And did I mention bacon? Because we all know everything tastes better with bacon. You are going to love this one.
Note that the quiche in the photos here uses a 10-inch quiche tin. If you prefer a thicker quiche, use an 8-inch deeper tin.
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What is Quiche Lorraine?
Quiche Lorraine is a classic French tart with a pastry base and filled with a rich creamy filling of bacon, egg and cheese.
You will need the following ingredients for Quiche Lorraine. I have also given some ideas for substitutes, depending on what you have in your store cupboard.
For the pastry:
- Plain flour
- Water - cold/chilled water is best.
For the Filling:
- Bacon - I find middle bacon is best as it is less fatty, but you can use whatever bacon you have.
- Gruyere Cheese - this is the traditional cheese used in quiche. For a similar flavour you can substitute with another Swiss cheese, such as Emmental, Jarlsberg or Raclette. Don't have any of those? Just use Cheddar!
- Eggs - this recipe uses 2 whole eggs plus an additional egg yolk. The additional yolk adds extra richness and gives a firmer set to the quiche. However, if you are budget-conscious or short on eggs, you can skip the extra yolk.
- Double Cream - double cream is definitely the ideal for making the best quiche. However you can substitute with single cream, milk or natural yoghurt (preferably Greek yoghurt)
Quiche uses a basic shortcrust pastry. Now I don't know about you, but making pastry always seemed like such a chore before I started making it in the Thermomix.
In fact, so many people I know have a fear of making pastry and resort to buying it frozen from the supermarket.
But it NEVER tastes as good as homemade pastry. FACT.
I promise you, making pastry in the Thermomix is so easy that you won't worry any more. And you won't need to buy it from the supermarket any more.
Here's how you do it:
Making Thermomix Pastry
First you put all the ingredients in the Thermomix bowl and mix for 20 seconds. (Yes, it's that easy!)
Next tip it out onto a floured surface. Then use your hands to bring it together into a disc. Do this quickly - the less you handle the pastry the better.
Now transfer the disc of pastry to a plastic bag and chill it in the fridge for 20-30 minutes, or until you are ready to use it.
Make sure your quiche tin has been prepared by greasing and flouring it before you roll out the pastry.
When you are ready, use a rolling pin to roll out the pastry to the size of your quiche tin.
Place it into the quiche tin, being careful to press it firmly into the tin base and sides. This will help prevent air bubbles when it bakes.
Now prick it all over with a fork - again this is to prevent air bubbles.
Finally bake it in the oven for 10 minutes. It is now ready for its filling.
Top Tip: Have a pre-heated baking tray in the oven to put the quiche pan on. This a) helps stop the pastry base getting soggy and b) makes it easier to transfer the quiche in and out of the oven, especially once it is filled.
Quiche Lorraine Filling
To make the quiche filling, first you need to cook the bacon. To do this, chop it up small and cook it in the Thermomix for 10-15 minutes (depending on how crispy you like it). Set this aside.
Next grate the cheese and set aside. And finally mix together the eggs, cream and seasoning.
To assemble the quiche, first arrange the bacon in the bottom of the pastry base. Next sprinkle over the cheese. And finally pour over the eggs and cream mixture.
It is now ready for baking. This takes around 30 minutes, and it will be golden brown and puffy looking once it is cooked.
Making Mini Quiches
Mini quiches are ideal for lunch boxes, parties and picnics.
To make them, follow the method above, but use a cookie cutter to cut out circles of pastry and press them into a muffin tin. Prick all over with a fork and bake for 5 minutes.
Fill with the filling and bake for 20 minutes or until golden brown and puffy.
FAQs and Top Tips
Ideally you should allow the quiche to rest for 10-15 minutes before serving. This allows it to firm up a little as it cools and will make it easier to cut and to serve clean slices.
It is entirely up to you! Most people prefer quiche to be hot, or at least warm. I am actually quite partial to a cold bit of quiche straight from the fridge too.
Yes you can make it ahead of time and keep it in the fridge until you are ready to serve. To reheat, place it in the oven at 180C for around 20-25 minutes.
Yes you can and it will last in the freezer for up to 3 months. To reheat a frozen cooked quiche, cover the frozen quiche loosely with foil and reheat in the oven at 180C for 30-40 minutes until the middle is piping hot.
As quiche is rich and creamy, you need something plain and crunchy to go with it. I like a plain green salad with a zesty dressing or a coleslaw with a vinaigrette dressing would also be good.
Pin it for Later!
For the Pastry
- 150g plain flour
- 75g butter, chopped small
- pinch salt
- 50g chilled water
For the filling
- 200g bacon, chopped small
- 10g olive oil
- 75g Gruyere Cheese
- 2 eggs + 1 egg yolk
- 275g double cream
- Salt & Pepper to taste
For the Pastry
- Add the flour, butter, salt and water to the Thermomix bowl. Mix for 20 seconds / speed 4.
- Turn out the dough onto a floured surface and bring together with your hands and shape into a disc. Do this quickly - the less you handle the pastry dough, the better.
- Put the pastry dough disc into a sealed plastic bag and put in the fridge to chill for around 20-30 minutes, or until ready to use.
- Once ready, pre-heat the oven to 180C / 350F. Place a baking sheet into the oven. Prepare your quiche tin by greasing and flouring.
- On a floured surface, roll out your pastry to the size of your quiche tin. Place it into the quiche tin, being careful to press it firmly into the tin base and sides. This will help prevent air bubbles when it bakes.
- Now take a fork and prick the pastry base all over - again this will help to prevent air bubbles.
- Put the quiche tin onto the pre-heated baking sheet and bake for 10 minutes. Meanwhile make the quiche filling.
For the Filling
- Add the bacon and olive oil to the Thermomix bowl. Cook for 10 minutes / 120 degrees / speed 1.
- Scrape down the bowl and repeat for 5 minutes / 120 degrees / speed 1. (This is an optional step and will depend on how crispy you want the bacon). Set aside.
- Clean and dry the bowl.
- Add the cheese to the Thermomix bowl and grate for 5 seconds / speed 8. Set aside.
- Add the eggs and cream to the bowl and season with salt & pepper (remember that the bacon will be salty, so don't add too much salt). Mix for 20 seconds / speed 4.
- Now assemble the quiche: first arrange the bacon into the bottom of the pastry base. Next sprinkle over the cheese. Finally pour in the egg and cream mixture. (TIP: keep the quiche tin on the baking tray to make it easier to transfer into and out of the oven)
- Bake in the pre-heated oven for around 30 minutes, until the quiche is golden brown and looks puffy.
- Allow to rest for around 10-15 minutes before serving.
1. You can substitute the Gruyere cheese with another Swiss cheese, such as Emmental, Jarlsberg or Raclette. Don't have any of those? Just use Cheddar!
2. Running short of eggs? You can skip the extra egg yolk, but the filling will be richer and will set better with it.
3. Double cream is best, but you can substitute it with single cream, milk or natural yoghurt (preferably Greek yoghurt).
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Amount Per Serving: Calories: 888Total Fat: 70gSaturated Fat: 37gTrans Fat: 2gUnsaturated Fat: 29gCholesterol: 327mgSodium: 1261mgCarbohydrates: 32gFiber: 1gSugar: 2gProtein: 32g