Quiche Lorraine
A simple Quiche Lorraine recipe made with melt-in-your-mouth shortcrust pastry and a creamy bacon, egg and melted cheese filling. A popular midweek family dinner.
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Servings: 8 serves
Calories: 441kcal
Equipment
- Stove-top
- Oven
Ingredients
For the quiche crust (choose 1 option)
- 1 quantity homemade shortcrust pastry
- 1 store-bought pie shell
- 2 sheets frozen shortcrust pastry defrosted
For the filling
- 1 tbs (15g) butter
- ½ onion finely chopped
- 200 g bacon finely chopped
- 4 eggs
- 300 ml (1 ¼ cups) cream cooking, heavy or thickened
- 125 g cheese grated, tasty or cheddar
- salt and pepper to taste
Instructions
Conventional Method
- If using homemade shortcrust pastry then prepare as per this quiche crust recipe and then blind bake. If using defrosted shortcrust pastry sheets, blind-bake pastry according to this recipe.
- Preheat oven to 180 degrees celsius (fan-forced).
- To prepare the quiche, melt the butter in a frying pan on the stove-top over medium heat. Add the onion and bacon and stir while until the onion has softened and the bacon has cooked through.
- Drain any excess liquid from the bacon and onion mixture and discard. Pour the onion and bacon into a large bowl.
- Add the eggs, cream, grated cheese, salt and pepper to the bowl and whisk until well combined.
- Pour the mixture into the store-bought pastry shell or blind-baked pastry shell and bake for 35 minutes or until golden and cooked through.
Thermomix Method
- If using homemade shortcrust pastry then prepare as per this quiche crust recipe and then blind bake. If using defrosted shortcrust pastry sheets, blind-bake pastry according to this recipe.
- Preheat oven to 180 degrees celsius (fan-forced).
- To prepare the quiche filling, place the cheese into the Thermomix bowl. Mix for 10 seconds, Speed 9. Set aside.
- Place the onion half and the roughly chopped bacon into the Thermomix bowl. Chop for 5 seconds, Speed 4 (or longer if you'd like it more finely chopped). Scrape down the sides of the bowl.
- Add the olive oil and saute for 5 minutes, 70 degrees, REVERSE, Speed 1.
- Add the eggs, cream, reserved grated cheese, salt and pepper to the bowl and mix for 15 seconds, REVERSE, Speed 2, or until combined.
- Pour the mixture into the store-bought pastry shell or blind-baked pastry shell and bake for 35 minutes or until golden and cooked through.
Notes
RECIPE NOTES & TIPS
- Pastry options - you can either use my homemade shortcrust pastry recipe, 2 sheets of defrosted shortcrust pastry or a store-bought pastry shell.
- Grate your own cheese – It melts better than pre-shredded.
- Let the quiche rest before slicing – it’ll hold together better.
- Blind-baking is essential if using pastry sheets or homemade dough. If using homemade pastry or defrosted pastry sheets, then blind-bake before adding the filling (using these quiche crust instructions).
- Drain bacon mixture – too much moisture can make the filling runny.
- Double the recipe and freeze one for busy nights!
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze whole or sliced for up to 3 months.
- Reheat gently in the oven (160°C covered with foil) for best texture.
Nutrition
Calories: 441kcal | Carbohydrates: 13g | Protein: 12g | Fat: 38g | Saturated Fat: 19g | Cholesterol: 170mg | Sodium: 408mg | Potassium: 154mg | Fiber: 1g | Sugar: 1g | Vitamin A: 882IU | Vitamin C: 1mg | Calcium: 155mg | Iron: 1mg
