medshi8 This crisp, buttery Mary Berry Quiche is made with a rich filling of unsmoked streaky bacon, nutty Gruyère cheese, and single cream, ready in about 1 hour and 45 minutes. The custard sets with a delicate wobble in the centre, creating a silky texture that contrasts perfectly with the shortcrust base. I find this recipe reliable because the blind-baking technique guarantees no soggy bottoms.
Why This Classic Works
I have made many quiches over the years, but this version stands out because of its simplicity and attention to texture. The secret lies in the blind baking step, which Mary Berry insists upon to ensure the pastry remains crisp even after the creamy filling is added.
Another lesson I learned is the importance of using single cream rather than milk or double cream exclusively. This creates a filling that is rich without being heavy, allowing the savoury notes of the bacon and Gruyère to shine through without overwhelming the palate.
Mary Berry Quiche Ingredients
For the Pastry:
- 175g plain flour
- 85g cold butter, cubed
- 3 tbsp cold water
For the Filling:
- 175g unsmoked streaky bacon, rinds removed and cut into strips
- 1 onion, chopped
- 125g Gruyère cheese, grated
- 2 large eggs
- 250ml single cream
- Salt and black pepper
How To Make Mary Berry Quiche
- Make the Pastry: Measure the flour into a bowl and rub in the cold butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the cold water and bring the dough together into a ball, then wrap it in cling film and chill in the fridge for 30 minutes.
- Blind Bake: Preheat the oven to 220°C (200°C fan/Gas 7). Roll out the pastry and line a 20-23cm loose-bottomed flan tin, pricking the base with a fork. Line with baking paper and baking beans, then bake for 15 minutes; remove paper and beans and bake for 5 more minutes until the pastry is dry and pale golden.
- Prepare the Filling: Reduce the oven temperature to 180°C (160°C fan/Gas 4). Fry the bacon strips in a pan for about 10 minutes until crisp, then remove with a slotted spoon; add the chopped onion to the same pan and fry for 8 minutes until golden.
- Assemble and Bake: Scatter the cooked bacon, onion, and grated cheese over the base of the pastry case. Whisk the eggs and single cream together with salt and pepper, pour into the case, and bake for 25-30 minutes until the filling is golden and just set.
Recipe Tips
- Chill the pastry: resting the dough in the fridge relaxes the gluten, which prevents it from shrinking when you bake it in the oven.
- Check the wobble: take the quiche out when the centre still has a slight wobble; it will continue to set as it cools and this prevents the eggs from becoming rubbery.
- Use block butter: always use hard block butter rather than spreadable tubs, as the water content in spreads can make the pastry difficult to work with and less crisp.
What To Serve With Quiche Lorraine
A crisp green salad with a sharp vinaigrette cuts through the richness of the cheese and cream filling perfectly. For a more substantial meal, warm new potatoes tossed in butter and parsley make an excellent accompaniment.
How To Store
Store any leftovers in the fridge for up to 3 days, covering the quiche tightly with foil or cling film. You can also freeze the cooked quiche for up to one month; defrost thoroughly in the fridge before reheating gently in the oven.
FAQs
Can I use milk instead of cream?
You can use half milk and half double cream if you cannot find single cream, but using only milk may result in a filling that is too watery and less rich.
Why is my pastry soggy?
A soggy bottom usually happens if the pastry wasn’t blind baked long enough or if the oven temperature was too low. Ensure you bake the case without filling until it feels sandy to the touch.
Can I make the pastry in a food processor?
Yes, you can pulse the flour and butter in a processor until it looks like crumbs, then add the water. This method keeps the butter cold and often results in a very flaky crust.
Nutrition
- Calories: 371 kcal
- Total Fat: 25g
- Saturated Fat: 13g
- Cholesterol: 115mg
- Sodium: 506mg
- Total Carbohydrate: 22g
- Protein: 14g
Try More Recipes:
- Mary Berry Smoked Salmon and Asparagus Quiche Recipe
- Mary Berry Roquefort Quiche Recipe
- Mary Berry Quiche Lorraine Recipe
Mary Berry Quiche
8
servings30
minutes1
hour55
minutes2
hours25
minutesMary Berry Quiche features crisp buttery pastry and a rich creamy filling made with unsmoked streaky bacon, Gruyère, and fresh eggs. Ready in 1 hour 45 minutes, it is an easy yet impressive dish for brunch or lunch.
Ingredients
175g plain flour
85g cold butter, cubed
3 tbsp cold water
175g unsmoked streaky bacon, rinds removed and cut into strips
1 onion, chopped
125g Gruyère cheese, grated
2 large eggs
250ml single cream
Salt and black pepper
Directions
- Make the Pastry: Measure the flour into a bowl and rub in the cold butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the cold water and bring the dough together into a ball, then wrap it in cling film and chill in the fridge for 30 minutes.
- Blind Bake: Preheat the oven to 220°C (200°C fan/Gas 7). Roll out the pastry and line a 20-23cm loose-bottomed flan tin, pricking the base with a fork. Line with baking paper and baking beans, then bake for 15 minutes; remove paper and beans and bake for 5 more minutes until the pastry is dry and pale golden.
- Prepare the Filling: Reduce the oven temperature to 180°C (160°C fan/Gas 4). Fry the bacon strips in a pan for about 10 minutes until crisp, then remove with a slotted spoon; add the chopped onion to the same pan and fry for 8 minutes until golden.
- Assemble and Bake: Scatter the cooked bacon, onion, and grated cheese over the base of the pastry case. Whisk the eggs and single cream together with salt and pepper, pour into the case, and bake for 25-30 minutes until the filling is golden and just set.
