Easy Quiche Lorraine Recipe (2024)

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

• 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.

  See Also

  34 Clean Eating Recipes You'll Actually Want To Eat

• 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.

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

• 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.

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.