Thermomix Quiche Lorraine

Thermomix Quiche Lorraine

The Thermomix quiche lorraine is a typical recipe of the French culinary tradition, appreciated all over the world for its easy realization and for its unmistakable taste.

So popular that now, on May 20, it was decreed as #QuicheLorraineDay.

The classic recipe for French quiche Lorraine is made with a savory shortcrust pastry into which a filling made from Gruyere, bacon, eggs and fresh cream is poured and then baked in the oven.

The area where this recipe was born is Lorraine, a patch of land often disputed by two nations, Germany and France. In fact, "quiche" derives from "Kuchen" which in German means cake and which was then transformed into French quiche. Quiche Lorraine is said to have been prepared for the first time at the court of Charles III of Lorraine in the form of a bread crust filled with cream, eggs and butter.

I have memories of when I went on trips to northern Europe where there were shops specializing only in the preparation of quiche. In practice, you entered and you could choose from many variations of quiche, not only the classic quiche lorraine, but also with various types of vegetables or in the gluten-free or lactose-free version. In short, a real dream!

I must say that I really love the classic quiche lorraine, made like this according to the original French recipe. It is also very easy to do and with the Thermomix it is really fast.

Thanks to its versatility, the Thermomix quiche lorraine is a cake suitable for the most varied occasions and is always very popular. Try it for a dinner, and success is guaranteed! ;-)

For example, there is the Vosgienne quiche, characterized by the presence of Swiss Emmentaler cheese, used thanks to its characteristic of melting easily. Or, there is the Alsatian quiche so called for the presence of the onion.

You might also like the Zucchini and Ricotta Quiche with Thermomix, the Thermomix Tart with Spinach and Emmentaler, the Bell Peppers Tart, the Thermomix Broccoli Quiche, the Neapolitan Rustic Brioche with Thermomix and the Salty Mini Tarts with Thermomix.


For the savory pastry

- 250 g plain flour
- 125 g cold butter
- A tsp fine salt
- A medium egg

For the filling

- 100 g sweet bacon (in Italy we pancetta)
- 200 g Gruyère cheese
- 100 g fresh liquid cream
- 2 medium eggs
- Salt to taste
- Black pepper to taste
- Nutmeg to taste

Let's cook!

Make the savory shortcrust pastry.

Put 250 g plain flour, 125 g cold butter cutted into small pieces, a tsp of fine salt, a medium egg in the mixing bowl and mix at 30 Sec. Speed 4.

Form a loaf, roll it out in a circular shape on two sheets of baking paper to a height of about 2 cm.

Put it in the refrigerator for 1 hour on a flat plate.

Put 200 g Gruyere in the mixing bowl and chop 10 Sec. Speed 5.

Add 100 g fresh liquid cream, 2 medium eggs, fine salt to taste, black pepper to taste, nutmeg to taste and mix 10 Sec. Speed 4.

Cut 100 g bacon into cubes or, to speed up the preparation, use the one already cut.

Add the bacon to the mixing bowl and mix 3 Sec. Speed 3.

Turn on the oven at 180C.

Butter a 24 cm scalloped ceramic baking dish.

Place the savory shortcrust pastry on the backing dish, press to make the dough adhere well and then remove the excess part with a knife.

Prick the base with the tines of a fork.

Pour the filling over the shortcrust pastry and bake in a static oven at 180C for about 50-60 Min.


You can store Quiche Lorraine for a couple of days in a container in the refrigerator.

Before consuming it, I recommend that you reheat it in the microwave or oven so that you can enjoy it hot. For a vegetarian variant instead of pancetta you can use asparagus, zucchini, mushrooms, previously blanched and stir-fried.

Translated from the Quiche Lorraine Bimby
Copyright: Thermomix Quiche Lorraine from Thermomix Recipes
Photocredit: Thermomix Recipes