Classic Quiche Lorraine

Classic Quiche Lorraine

By 31 May, 2020

Remember when real men didn't eat quiche? That was back in the 1980s when American humorist Bruce Feirstien published his tongue-in-cheek book satirising stereotypes of masculinity. An Australian adaptation by Alex Buzo was published later that year.
Fashions come and go and I know plenty of men who not only enjoy eating quiche, but who get a kick out of making and baking it.
For this classic Quiche Lorraine you'll need a 28cm fluted flan tin with removable base.For a richer more luxurious quiche, sprinkle 100g grated Swiss or gruyere cheese over the base before pouring in the custard mixture.

  • Prep Time : 50 minutes
  • Cook Time : 30 minutes
  • Yield : 6 -8



Place flour, salt and butter into food processor and pulse until mixture forms breadcrumbs being careful not to over do it  (breadcrumbs should be dry, not damp).
Remove from food processor and tip out onto a floured bench top.  Make a well in the centre, add beaten egg yolk and water and finish by bringing pastry together into a ball. Add a little more water if needed.
Wrap in greaseproof paper and refrigerate 1/2 hour before using. 
Preheat oven to 200degC (180degC fan-forced).
Roll pastry out on a lightly floured surface to about 35cm in diameter. Lift and dust under the pastry to prevent sticking. Roll pastry over the pin and unroll it over a 28cm diameter, 3cm deep, fluted flan tin with removable base. Alternatively roll the pastry out between 2 sheets of baking paper. 
Cover base with alfoil (shiny side down) and fill with dried beans or metal or ceramic pastry weights. Bake 15  minutes.  
Remove from oven and remove the foil and beans.  Prick pastry case all over with a fork. Return to oven and bake until it is dry and sandy in texture, about 12-15 minutes. Remove from oven.  
Turn oven down to 180C (160C fan-forced).
Fry the bacon strips in a frying pan until crispy and lightly coloured on both sides.  Remove and drain on paper towels.
Lay bacon out in a decorative pattern on pastry base.  
Whisk together the eggs, cream, salt and nutmeg in a jug (a bamix is handy) and very carefully pour into pastry case - this is easier if the pastry base is already in place on a baking tray in the oven. Distribute the butter pieces over the top.
Bake 25- 30 minutes or until quiche has puffed and browned. The centre should be firm without wobbling when you shake it.  Remove from oven and let stand 10-15 minutes, then slice and serve with a leafy salad.



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2 Responses to Classic Quiche Lorraine

  1. Kerry Douglas

    Oh, sadly I missed reading that Alex Buzo publication!

  2. Sheridan

    I missed that book of Alex Buzo’s too – if it was anything like him, I bet it was witty and clever.

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