Quiche Lorraine

20 May

Today at the farmers market, I picked up a dozen huge farm fresh free ranged eggs. I think it was the size and perfection of them that inspired me to make a Quiche – something I rarely make but intend to make more often now!

[  SERVES: 5  |  TIME: 3 hours  |  COST: $4  ]
[  JOES’ RATING: 4.5 / 5  |  MY RATING: 3.5 / 5 |  Brittanys Rating:  4 / 5  ]


Filling: inspired by

6 – 7 eggs
¼ cup soy milk
¼ – ½ cup grated cheese
4 – 5 rashers short cut free range bacon
1 small onion diced
salt and pepper to taste
Drizzle of oil

Crust: recipe from Richard Packham

1 2/3 cup white flour
2/3 cup butter
½ cup sourdough starter
½ teaspoon salt
¼ teaspoon baking soda


  1. To prepare the crust, sift flour, salt and baking soda together. Cut in the butter until it resembles coarse crumbs. Stir in 1/2 cup fresh starter, just until all ingredients are moistened. Add a few drops water if too dry, a spoonful more flour if to moist. Cover or wrap and let stand 30 – 60 minutes.
  2. Roll out the pie crust on a floured surface, turning the dough a ¼ each roll to form a circle. Carefully press it into a greased pie dish. Place some baking paper carefully onto the pastry and half fill it with dried split peas, heavy dried beans or coffee beans. Bake in a preheated oven (200°C) for 10 minutes. Remove the beans and baking paper and bake for a further 10 minutes until golden.
  3. Reduce the oven to 180ºC. Dice the onion and bacon and saute in a hot pan until slightly caramalised.
  4. Whisk the eggs, salt and pepper together. Drizzle in a splash of soy milk while whisking. Finally, season to taste.
  5. Pour half of the egg mixture into the baked pie crust. Add the bacon mixture, ensuring it is evenly spread throughout the Quiche. Pour in the rest of the egg mixture and top with grated cheese.
  6. Bake for 25 – 35 minutes until the egg mixture is set all the way to the middle. Allow to rest for 5 minutes before slicing and serving. Enjoy hot or cold.


  • Careful not to burn it like I have here. It went from not ready to slightly over cooked within about 5 minutes. If in doubt, reduce the heat slightly.
  • If you are not a sourdough nut, check the pie crust recipe at for a non sourdough version
  • Diabetic Note: This isn’t so bad on the carbs, but possibly not great for your cholesterol and daily fat intake. Watch your portion size and add a salad to pay for your sins!
  • Ethical note – Eggs: Notice how yellow my Quiche is? That is because of the eggs. There are so many benefits to quality free ranged eggs. There are obvious benefits as far as animal welfare goes, but also the quality and taste of the eggs. Do yourself, and the chickens a favour, and demand free ranged eggs.
  • Ethical Note – Cheese: I used Romano Pecorino for my grated cheese. If you haven’t noticed, I use it quite often. It has a unique, rich, robust flavour that adds a delightful element to your dish. I have a wonderful local cheese maker who I source my cheese from: Bangalow Cheese Co. Locally produced cheese may be heavier in the hip pocket, but they have a lower carbon footprint, and support the local economy. And in my opinion, you can’t compare apples and oranges; local hand-made cheese are quality when compared to the mass-produced cardboard sold in zip locked bags.


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13 responses to “Quiche Lorraine

  1. Three Well Beings

    May 20, 2012 at 2:57 pm

    She’s a beauty! 🙂 Nothing like really fresh eggs, for me. And I love the sourdough in the crust. So good! Debra

    • Rhianna

      May 20, 2012 at 3:38 pm

      Thanks! It was pretty darn delicious!

  2. debbrunson

    May 22, 2012 at 2:02 am

    Fresh free-range eggs make a huge difference! As you pointed out, for us and the chickens 🙂 our quiche is absolutely lovely. I don’t make it that often (fat and cholesterol guilt) but you’re making me want to get one going soon. Awesome post 🙂

    • debbrunson

      May 22, 2012 at 2:02 am

      Lol, I meant ‘your’ quiche… I’m sure if we made one together it would be pretty darn good too 😉

    • Rhianna

      May 22, 2012 at 9:45 am

      Agreed! I can taste when battery hens eggs are used in eggy products like quiche. I don’t have quiche often, but as I don’t eat much meat, I can justify it as a protein fix! 🙂

  3. PushDumpFatButton

    May 28, 2012 at 7:57 am

    Reblogged this on Push Dump Fat Button.


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