What type of pastry is typically used for the base of a Quiche Lorraine?

The type of pastry typically used for the base of a Quiche Lorraine is shortcrust pastry. Shortcrust pastry is known for its rich and buttery flavor, and its crumbly texture provides a sturdy vessel for the filling, which usually consists of a mixture of eggs, cream, cheese, and bacon or lardons. This pastry is easy to handle, can be rolled out to a thin layer, and has the ability to hold up well when pre-baked, ensuring a crisp bottom layer that does not become soggy from the filling.

In contrast, puff pastry is flaky and layered, which makes it less suitable for quiches that require a denser texture to support the filling. Sponge cake is fundamentally different as it is sweet and light, typically used for desserts rather than savory dishes. Fillet pastry, while may refer to a style of preparation, does not directly apply to traditional savory quiches. Hence, shortcrust is the classic choice for savory pie bases like Quiche Lorraine.