Quiche Pastry

James inspired me with his bacon and leek quiche and I set about making my own. This quiche pastry is a doddle to make and to me, the key is refrigerating it for long enough.

Quiche Pastry
Quiche Pastry
Head straight on to the Recipe For ♥ Quiche Pastry ♥

Having heard the term ‘ladies who lunch’ bandied about so often, you would think I would know where it came from. But I was only enlightened when Stephen Sondheim passed away last year. Once upon a time, for a brief two-week stint, I tried to be classified in that sense. But honestly, after a few days I was so bored. I mean, just how much shopping can one do? And I am not one for eating meals out two days in a row. As much as I love crafting, I could not do that endlessly. In fact, the only thing I love doing every day is being in my kitchen. But even when we had 5 weeks of hard lockdown and I had to stay at home, I did not spend all the time in my kitchen.

Today’s inspirational recipe from Lavender and Lime ♥ Quiche Pastry ♥ #LavenderAndLime Click To Tweet

I kept to my daily discipline of training and getting dressed as if I were going to work. And every morning I spent at least an hour on my laptop doing work, replying to emails and blogging. It was only after I had ticked that box that I indulged in cooking and baking all morning. It was a great way to while away the time. And achieve a slew of recipes for my blog. After lunch I settled down with a book, or in front of the TV. That was pure indulgence and something I only usually do on the weekends. But I was so relieved to get back to the office. And I know for sure that retirement is no where on my radar, if ever. Could you be a ‘person who lunches’?

Bacon And Leek Quiche


Click on the links for conversions and notes.
Print Recipe
5 from 1 vote

Quiche Pastry

Recipe Category: Baking
Makes enough for: 1 quiche
All Rights Reserved: An original recipe from Lavender and Lime


  • 275 g flour plus extra for dusting
  • 125 g salted butter, cubed, plus extra for greasing
  • 1 egg, lightly beaten
  • 45 mls fridge water


  • Place the flour and butter into a stand mixer bowl
  • Use the paddle beater, and mix until fine breadcrumbs form
  • Add the egg and water and mix until the pastry comes together
  • Tip out onto a piece of cling film and shape into a disc
  • Wrap up in the cling film and refrigerate for 2 hours
  • Remove from the fridge and place onto a lightly floured surface
  • Lightly dust the top with flour and roll the pastry out to 3mm thick
  • Place into a 23cm buttered and floured quiche tin, and leave the pastry hanging over the edges
  • Dock the bottom of the pastry and place into the fridge
  • Preheat the oven to 200° Celsius
  • Blind bake the pastry for 15 minutes then remove the baking beans
  • Bake for another 5 minutes then remove from the oven and set aside to cool
  • Trim and use the pastry shell for your quiche recipe
Inspiration published on Lavender and Lime March 7:

Lavender and Lime Signature

Top of Page

8 thoughts on “Quiche Pastry

  1. I remember seeing the song done on the Carol Burnett show ages ago. No, I was going to work, no question in my mind about that. I was glad I wasn’t born any earlier. I’ve been doing my quiche without crust, partly for the calories saved and partly because I never really mastered pie crust. Really need to get beyond that.

  2. While I may not spend my time “lunching”, I am very much looking forward to my retirement. I’m not sure I’ll spend my time trying new recipes, but I wouldn’t mind learning a few…

  3. Quiche Lorraine started out as something special when it was first popular in the US, but quickly became a rather standard item on restaurant menus, with a wider variety of additions to the egg filling. When the quiche fad was at its peak, there was even a best-selling humor book called “Real Men Don’t Eat Quiche,” published in 1982.

    Your dough is different from the pâte brisée that French quiche usually uses, in that it has egg in it, and the French quiche recipes usually don’t use egg in the dough.

    best… mae at maefood.blogspot.com

    1. Thanks for pointing out the dough difference. I have been experimenting with different bases to get one I like. I can remember reading Real Men Don’t Eat Quiche. I actually thought of it when James made his 🙂

  4. Hi Tandy, I am also always busy and, frankly, can’t relate to people who are lunchers. That is why I’m not very friendly with other moms at my sons school. I prefer to spend my time doing something productive like cooking lunch to sitting around all day eating and drinking.

I would ♥ to hear from you (comments will be visible when I reply)

This site uses Akismet to reduce spam. Learn how your comment data is processed.