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Classic Quiche Lorraine Pastry

Classic Quiche Lorraine Pastry recipe by Phoebe Anna

Lemon spinach risotto on a round plate.


Classic Quiche Lorraine Pastry: 220g plain flour, 120g cold butter, (cut into pieces) 1/2 tsp salt, about 3 tbsp of ice cold water, 1 egg yolk. Filling: 4 large eggs ,150ml cream, 100g cheese, 200g bacon cut into small strips Salt and pepper to season.


Place the flour and the salt in a large bowl. Cut the butter into small cubes then add to the flour.Rub the flour and butter between your fingers till the mixture resembles large breadcrumbs. Add the water, continue mixing, then knead gently into a ball. Place in the fridge for about 30’ mins.

In the meantime, grease a quiche/flan dish (approx 24cm) and preheat oven to 180C.Roll out the pastry and lay in the quiche dish . Trim the edges.Cover the pastry base with some greaseproof paper and then fill with dried beans or peas.

[22:02, 06/12/2021] Fivi Anna Kristalli: re-bake the pastry case for about 12-15mins, then remove from the oven (remove the paper and beans). Filling: Fry the bacon strips in a dash of olive oil, till lightly browned. Remove from the pan.

Place the fried bacon into the quiche crust and spread out evenly. Whisk together the eggs,cream and cheese. Season with a little salt and pepper. Pour into the quiche dish then place in the oven and bake for approx 30-40 mins.


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