Mary Berry Quiche Lorraine Recipe

This Mary Berry Quiche Lorraine is a classic and timeless tart, which features smoky streaky bacon and nutty Gruyère cheese. It’s the perfect picnic or lunch dish, ready in about 1 hour and 30 minutes.

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Mary Berry Quiche Lorraine Ingredients

For the Shortcrust Pastry

• 175g (6 oz) plain flour
• 90g (3 oz) chilled butter, cubed
• 1 large egg, lightly beaten (for binding)

For the Filling

• 30g (1 oz) butter
• 1 onion, finely chopped
• 175g (6 oz) unsmoked streaky bacon rashers, rinds removed and diced
• 125g (4 oz) Gruyère cheese, grated
• 250ml (8 fl oz) single cream
• 2 large eggs, beaten
• Salt and freshly ground black pepper

How To Make Mary Berry Quiche Lorraine

1. Make the pastry: Place the flour in a large bowl. Rub in the cubed butter lightly with your fingertips until the mixture resembles fine breadcrumbs. Add the beaten egg and mix with a round-bladed knife until the mixture clumps together into a soft but not sticky dough. Wrap in cling film and chill in the fridge for 30 minutes.
2. Line the tin: Preheat the oven to 220°C (200°C fan/Gas 7). Place a baking sheet in the oven to heat up. Roll out the chilled pastry on a lightly floured surface. Use it to line a 20cm (8 in) loose-bottomed fluted flan tin, pressing it gently into the sides. Prick the base all over with a fork.
3. Blind bake: Line the pastry case with foil or baking paper and fill with baking beans (or uncooked rice). Place the tin on the hot baking sheet in the oven. Bake for 10–15 minutes. Remove the foil and beans and bake for another 5–10 minutes until the pastry is pale golden and sandy to the touch.
4. Prepare the filling: While the pastry bakes, melt the 30g of butter in a frying pan. Add the chopped onion and diced bacon. Cook gently, stirring occasionally, for about 10 minutes until the onion is golden brown and soft, and the bacon is crisp. Drain off any excess fat.
5. Assemble: Lower the oven temperature to 180°C (160°C fan/Gas 4). Spoon the cooked onion and bacon mixture into the base of the baked pastry shell. Sprinkle the grated Gruyère cheese evenly over the top.
6. Add the custard: In a jug, whisk together the single cream and the 2 beaten eggs. Season with salt and pepper (go easy on the salt as the bacon and cheese are salty). Pour this liquid carefully into the pastry shell over the filling.
7. Bake: Bake for 25–30 minutes until the filling is set, golden on top, and slightly puffed up.
8. Serve: Allow the quiche to cool in the tin for 10 minutes before removing. Serve warm or cold.

Recipe Tips

• Heated baking sheet: Placing the quiche tin onto a preheated baking sheet acts as a “pizza stone,” cooking the bottom of the pastry quickly to prevent a soggy bottom.
• Gruyère is key: While you can use Cheddar, Gruyère provides the authentic, slightly sweet, and nutty flavor associated with a true Quiche Lorraine.
• Cream choice: Mary uses single cream for a lighter custard. If you want it richer, you can use double cream, or a mix of milk and cream.
• Pastry binding: Mary uses egg to bind her pastry rather than water. This makes the pastry richer (“Pâte Brisée”) and sturdier, which helps hold the wet filling without leaking.

What To Serve With Mary Berry Quiche Lorraine

This rich tart needs crisp, acidic sides to cut the fat.

• Green Salad: A simple vinaigrette dressed salad.
• New Potatoes: Warm boiled potatoes with chives.
• Tomato Salad: Sliced tomatoes with red onion.
• Coleslaw: A crunchy, creamy side.

How To Store Mary Berry Quiche Lorraine

• Refrigerate: Store the cooled quiche in an airtight container or wrapped in foil in the fridge for up to 3 days.
• Freeze: Quiche freezes beautifully. Wrap the whole quiche or slices in cling film and foil. Freeze for up to 3 months. Thaw in the fridge overnight.
• Reheat: To refresh the pastry, reheat in a 180°C oven for 15 minutes. Microwaving will make the pastry soft.

Mary Berry Quiche Lorraine Nutrition Facts

• Calories: 504kcal
• Protein: 18g
• Carbohydrates: 22g
• Fat: 38g
• Saturates: 22g
• Sugar: 2g
• Salt: 1.2g

Nutrition information is estimated per slice (based on 6 servings).

FAQs

Try More Recipes:

• Mary Berry Oeufs en Cocotte Recipe
• Mary Berry Courgette and Parma Ham Frittata Recipe
• Mary Berry Spinach and Mushroom Frittata Recipe