I used to love to make these as a teenager. They taste wonderful to me. Imagine the glee when Delifrance started opening their shops in Singapore in the 1980s or 90s. Theirs are not bad when warmed.

Home baked? Always the best. I use gruyere cheese and sneak in onions and leeks. Gotta put in some veggies.

I use the same method of baking egg tarts for making quiches. This way, there is no need to blind bake the pies. To ensure the custard does not overflow, fill up to 2/3 of the crust, because the crust will contract during baking and then expand again. For insurance, I always grease the pie dish well. If overflow does happen, my pies are always still in tact.

This pie involves making a shortcrust lining. If you want to know a bit more about this kind of pastry, please go to http://www.singaporefood.me/shortcrust-pastry-liners/

Quiche Lorraine


Shortcrust Lining pastry

  • 125 g Butter from the fridge
  • 240 g Plain flour
  • 1 egg
  • 1 teaspoon salt


  • 2 eggs
  • 165 g Milk or Cream
  • 3-4 rashers of bacon
  • 1 big onion diced very small
  • 1 leek finely chopped
  • 30 g Gruyere cheese or Gouda cheese or any tasty cheese
  • pinch of salt and pepper



  • In a medium heated pan, fry the bacon until oil exudes, then add in the onions and leeks.
  • Let this cool off while making the crust.
  • When cooled, scoop into the crust.

Make the crust

  • In a blender, put in the butter, flour and salt, blend for 10 seconds on medium speed (Thermomix 10 seconds on #3). It will look like breadcrumbs.
  • Add the egg and blend at the same speed for 10 more seconds. (Thermomix: 10 seconds on #3)
  • The dough would have been formed. It can be used immediately or stored in the fridge for later.
  • Roll out the dough and spread it to line the pie dish/dishes.
  • The dough should be a few millimeters above the pan, to cater for shrinkage. Use a knife to cut off any excess.
  • Poke holes on the bottom of the pie with a fork and freeze. Make the custard and preheat the oven.


  • Mix the eggs, milk and a pinch of salt and pepper.
  • Beat the mixture lightly and do not overbeat.
  • Pour over the filing mixture to 2/3 of the height of the pie dish.


  • Bake at 200C on the lowest shelf. Pie is ready when the custard puff up a little, which takes 20-25 minutes. Leave it in the oven to cook off if the center is still soft.

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