This Mary Berry Quiche Lorraine is a classic and creamy recipe, which is made with savory bacon and nutty Gruyère cheese. It’s the perfect dish for a classic lunch or light supper, ready in about 1 hour and 15 minutes.
Mary Berry Quiche Lorraine Ingredients
A timeless combination for a perfect, savory tart.
For the Pastry:
- 175g (6 oz) plain flour, plus extra for dusting
- 85g (3 oz) cold hard butter or margarine, cut into cubes
For the Filling:
- 175g (6 oz) unsmoked streaky bacon rashers, rinds removed, cut into strips
- 1 onion, peeled and chopped
- 125g (4.5 oz) Gruyère cheese, grated
- 2 large eggs
- 250ml (9 fl oz) single cream
- Salt and freshly ground black pepper
How To Make Mary Berry Quiche Lorraine
A step-by-step guide to this classic French dish.
- Make the Pastry: Tip the flour into a large mixing bowl. Add the cold, cubed butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Add 3 tablespoons of cold water and bring the dough together into a ball.
- Line and Chill the Tin: On a lightly floured surface, roll out the pastry and use it to line a 20cm (8in) loose-bottomed flan tin. Press the pastry into the sides and trim the excess. Chill in the refrigerator for 30 minutes.
- Blind Bake the Crust: Preheat the oven to 220°C (200°C Fan/Gas Mark 7). Line the chilled pastry case with baking parchment and fill with baking beans. Bake for 15 minutes. Remove the beans and paper and bake for another 5 minutes until the base is lightly golden. This is called “blind baking.”
- Cook the Filling: While the pastry bakes, reduce the oven temperature to 180°C (160°C Fan/Gas Mark 4). In a frying pan over a medium heat, cook the bacon strips for about 10 minutes until crisp. Remove the bacon with a slotted spoon and place it in the bottom of the baked pastry case.
- Assemble the Quiche: Sauté the chopped onion in the remaining bacon fat for about 8 minutes, until soft and golden. Add the onions to the pastry case and sprinkle the grated Gruyère cheese over the top.
- Add Custard and Bake: In a bowl or jug, whisk together the eggs, single cream, and a pinch of salt and pepper. Carefully pour this custard mixture into the quiche. Bake for 25–30 minutes, until the filling is golden and just set with a very slight wobble in the center.
Recipe Tips
For a perfect, creamy quiche with a crisp crust every time.
- How do I prevent a soggy bottom? “Blind baking” the pastry case before adding the wet filling is Mary Berry’s secret to a perfectly crisp crust. This initial bake cooks and seals the pastry, preventing the custard from making it soggy.
- How do I know when the quiche is done? The key is to not overcook it. The quiche is perfectly baked when the edges are set, but the very center still has a slight jiggle or wobble. It will continue to set as it cools. Overcooking can make the custard tough and rubbery.
- Can I use a different cheese? Gruyère is the classic choice for its wonderful nutty flavor and excellent melting properties. However, a good quality mature Cheddar, Emmental, or Comté would also be delicious substitutes.
- Can I make the pastry ahead of time? Yes, this is a great time-saver. You can make the pastry dough, wrap it well in cling film, and store it in the refrigerator for up to 2 days before you plan to roll it out and bake it.
What To Serve With Quiche Lorraine
Classic accompaniments for this versatile dish.
Quiche Lorraine is wonderfully versatile and can be served hot, warm, or at room temperature. It’s perfect for lunch, a light dinner, or a picnic, and pairs beautifully with:
- A simple green salad with a sharp vinaigrette dressing
- Buttered new potatoes
- A side of coleslaw or a fresh tomato salad
- A glass of crisp, dry white wine, like a Sauvignon Blanc.
How To Store Quiche Lorraine
Keeping your delicious quiche fresh.
- Refrigerate: Once completely cooled, cover the quiche with plastic wrap or foil and store it in the refrigerator for up to 3 days.
- Reheat: To serve leftovers, you can enjoy them cold or gently reheat slices in a moderate oven (180°C/350°F) for 10-15 minutes until warmed through. This will help to re-crisp the pastry.
Mary Berry Quiche Lorraine Nutrition Facts
An estimated guide per serving.
- Calories: 450 kcal
- Carbohydrates: 25 g
- Protein: 20 g
- Fat: 30 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
While homemade pastry is highly recommended for the best flavor and texture, you can absolutely use a store-bought, ready-made shortcrust pastry case or a sheet of ready-to-roll pastry as a convenient shortcut.
A watery or split custard is often the result of overcooking, which causes the eggs to curdle. It can also happen if you use a lower-fat cream or milk. Single cream provides the perfect balance of richness without being too heavy.
There is some debate among purists, but adding sautéed onion adds a wonderful sweetness and depth of flavor that complements the bacon and cheese perfectly, and it is a key component in Mary Berry’s classic version.
Try More Recipes:
- Mary Berry Sticky Toffee Cupcakes Recipe
- Mary Berry Chocolate Orange Cupcakes Recipe
- Mary Berry Gluten-Free Cupcakes Recipe
Mary Berry Quiche Lorraine Recipe
Description
A classic French Quiche Lorraine from Mary Berry, featuring a buttery, flaky homemade pastry filled with savory bacon, sweet onions, and nutty Gruyère cheese in a rich, creamy custard.
Ingredients
Instructions
- Pastry: Rub the cold butter into the flour until it resembles breadcrumbs. Add 3 tbsp cold water to form a dough. Roll out and line a 20cm (8in) flan tin. Chill for 30 minutes.
- Blind Bake: Preheat oven to 220°C/425°F. Blind bake the chilled pastry case for 15 minutes. Remove baking beans and bake for another 5 minutes.
- Filling: Reduce oven to 180°C/350°F. Fry the bacon until crisp. Sauté the onion in the bacon fat until golden.
- Layer the bacon, onion, and grated cheese in the bottom of the baked pastry case.
- Custard: Whisk the eggs and single cream together with a pinch of salt and pepper.
- Pour the custard mixture over the fillings in the pastry case.
- Bake for 25-30 minutes, until golden and just set with a slight wobble in the center.
Notes
- Blind baking the pastry case first is the essential secret to preventing a “soggy bottom.”
- Do not overcook the quiche; it is perfect when the center has a slight jiggle. It will set fully as it cools.
- Using very cold butter and handling the pastry as little as possible will result in a flakier crust.
- This quiche is delicious served hot, warm, or at room temperature.
