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Real men don't eat quiche. All right. Fine by me. I am a quiche-eater, guilty as charged. Not a real man, according to Bruce Feirstein, but I know how to make the finest and most rewarding quiche (and enjoy eating it).


A quiche is quick to make, and always scores with the womenfolk. What are you waiting for?

Take one roll of deep-frozen rolled-out shortcrust pastry, available in most shops. Your own base will be lighter, crumplier, better in short: 

Put 200g white wheat flour, 100g soft salted butter and one medium sized egg into a bowl and whisk (using an electric hand mixer or blender) until you have even crumbles, then keep whisking while you add one or two tablespoons of cold water. This transforms the crumble into a homogenous lump.

Spread baking parchment onto your worktop. Put the very sticky dough on top and use your fingers to spread it out approximately to the size of your baking dish. Cover with another layer of baking parchment, then finish the job with the rolling pin. Try for an even 3mm thickness. 

The baking parchment trick makes handling of the very sticky base a lot easier, and saves time. 

Line a backing dish with your base, using a baking parchment as a carrier. I use a 280mm diameter round baking dish, about 25mm deep. 

Start the oven to 200C. Prefer top and bottom heat over circulated heat. Weigh the base down wiht pie weights or dried chickpeas. Pre-bake for about 20 minutes, then remove from the oven. Reduce the oven temperature to 180C.

Meanwhile, prepare the filling.