Thermomix Quiche Lorraine

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5 from 4 votes

This Thermomix Quiche Lorraine gives you a buttery, melt-in-your-mouth pastry and rich creamy filling.

Prep Time30

Cook Time40

Additional Time20

Total Time1 30

Course: Main Course

Cuisine: French

Servings: servings

Calories: 844kcal

Author: Marianne Rogerson

Equipment

Rolling Pin
Non-Stick Tart Pan, 9-Inch

Ingredients

For the Pastry

150 g plain flour
75 g butter chopped small
pinch salt
50 g chilled water

For the filling

200 g bacon chopped small
10 g olive oil
75 g Gruyere Cheese
2 eggs + 1 egg yolk
275 g double cream
Salt & Pepper to taste

Instructions

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.

Notes

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).

Nutrition