I did a series of ‘open house’ cooking days recently & one of the dishes I decided to make was Quiche Lorraine.  I initially choose to make this, as the preparation is quite fast & then it’s in the oven to cook, which gives me time to make other dishes in my Thermomix.  It also allowed me to show my guests the ‘guided cooking’ feature of the new TM5 model, as well as show how easy it is to make pastry in your Thermomix.

Well, I personally, was so amazed at how easy it was to make the quiche pastry & the filling too.  My guests were also very impressed.  The pastry literally takes under a minute to make & it doesn’t even need to be blind baked.  This is what I love about my Thermomix – after 4 years, it continues to amaze & surprise me!

This quiche is really delicious, freezes well & is sure to be a family favourite.  Add any vegetables you like in step 8, so it’s easier to convert to vegetarian.  Next time, I think I’ll add fresh asparagus with the bacon.

Ingredients:
50g Gruyere or Swiss cheese, cut into cubes (optional)

Pastry:
75g cold butter, cut into pieces
150g plain flour
1/2 tsp salt
50g cold water

Filling:
200g bacon cubes
20g olive oil (optional)
4 eggs
50g milk
100g creme fraiche or pouring (whipping) cream
1/4 tsp salt
2 pinches ground black pepper

Method:
1) Place cheese (if using) into TM bowl & grate 10 seconds/speed 7. Transfer into a bowl & set aside.

Pastry Method:
2) Preheat oven to 180 degrees. Grease a quiche tin with butter or non stick spray & sprinkle with plain flour or semolina.

3) Place butter, flour, salt & water in TM bowl, mix 20 seconds/speed 4.  Transfer pastry to a Thermo Mat, or a floured surface & quickly work into a ball.   This mixture is crumbly, so take care when pouring it out onto the mat.

                                                       4) Roll out the pastry using a rolling pin, following the shape of the quiche tin.  I use a little corn flour under the dough, which helps it to not stick.  Line the tin with pastry, patch any holes & then prick pastry base with a fork.  Trim edges of pastry so it’s even with the side of the quiche dish.

5) Clean & dry TM bowl.

Filling Method:
6) Place bacon & olive oil (if using) into TM bowl, sauté 3-5 minutes/120 degrees/speed 1.  Drain bacon & discard fat.  Set aside

7) Place eggs, milk, creme fraiche or cream, salt & paper into TM bowl, mix 30 seconds/speed 4.

8) Place bacon onto pastry & distribute evenly & cover with egg mixture.  Sprinkle reserved cheese over the top & bake for 30-35 minutes, or until golden.

Serve warm or cold.

Source: Thermomix – The Basic Cookbook

Notes:

If you are using a TM31, use Varoma temperature to cook the bacon.

When you make the pastry (in 20 seconds) it comes out very crumbly, but quickly forms into a ball.  Don’t over work with your hands, as pastry is best with as little heat as possible.

Once you’ve rolled out the pastry, so it’s just a little bigger than your dish, use your rolling pin to roll up the dough & lay in the dish.

Any holes in the pastry can be patched, as these area won’t be seen when the quiche is cooked.