Mary Berry Quiche Lorraine​ Recipe

This rich and savory Mary Berry Quiche Lorraine recipe is made with a simple shortcrust pastry, along with crispy bacon, melted Gruyère cheese, and a creamy egg custard. The result is a classic, rustic tart with a tender, buttery crust and a rich, satisfying filling. This dish is perfect for a light lunch, a casual weeknight dinner, or a centerpiece for a summer picnic. It makes enough for 6 people.

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Mary Berry Quiche Lorraine Ingredients

For the Shortcrust Pastry:

• 200g (7 oz) plain flour
• 100g (3.5 oz) unsalted butter, cubed and chilled
• 1 large egg
• 1 tbsp cold water

For the Filling:

• 150g (5.5 oz) smoked streaky bacon or lardons, chopped
• 100g (3.5 oz) Gruyère cheese, grated
• 3 large eggs
• 200ml (7 fl oz) single cream
• 150ml (5.5 fl oz) full-fat milk
• Pinch of freshly grated nutmeg
• Salt and freshly ground black pepper

How To Make Mary Berry Quiche Lorraine

1. Prepare the pastry: Sift the flour into a large bowl. Rub the cold butter into the flour using your fingertips until the mixture resembles fine breadcrumbs. In a separate small bowl, lightly beat the egg with the cold water, then add it to the flour mixture. Mix with a fork until the dough comes together. Do not overwork the dough. Shape into a disc, wrap in plastic wrap, and chill for 30 minutes.
2. Preheat oven and prepare the tin: Preheat your oven to 190°C (170°C fan). Lightly grease a 23cm (9-inch) fluted flan tin.
3. Roll and line the pastry: On a lightly floured surface, roll out the chilled pastry to a thickness of about 3mm. Carefully lift and drape the pastry over the flan tin, pressing it gently into the base and up the sides. Leave any excess pastry overhanging the edge. Prick the base all over with a fork.
4. Blind bake the crust: Line the pastry with baking parchment and fill with baking beans or rice. Bake for 15 minutes, then remove the paper and beans and bake for another 5 minutes, or until the base looks dry and a little golden. This is called blind baking, and it prevents a soggy bottom. Trim the excess pastry from the edge.
5. Cook the bacon: While the pastry bakes, fry the chopped bacon in a dry pan over medium heat until it is crisp. Drain the bacon on a paper towel to remove any excess fat.
6. Assemble the quiche: Sprinkle the cooked bacon and the grated Gruyère cheese evenly over the bottom of the blind-baked pastry case.
7. Make the custard: In a jug, whisk together the eggs, single cream, milk, nutmeg, and a little salt and pepper. Be careful with the salt, as the bacon is already salty.
8. Bake the quiche: Pour the egg custard mixture gently over the bacon and cheese in the pastry case. Carefully place the quiche on a baking tray (this helps prevent spills) and bake for 25-30 minutes, or until the filling is set and golden brown.
9. Serve: Let the quiche cool in the tin for about 10 minutes before slicing and serving. It is delicious served warm or at room temperature.

Recipe Tips

• Keep the Pastry Cold: For a flaky, tender crust, it is essential to keep the butter and water as cold as possible. Work quickly when making the dough and ensure it is well-chilled before rolling.
• Blind Baking is Essential: Do not skip the blind baking step. This is what creates a crisp bottom crust that won’t become soggy when you add the wet filling.
• Adjust Salt for Bacon: Taste your bacon before adding salt to the custard. Many types of bacon are very salty, and you may not need to add much, if any, extra salt.
• The Filling is Key: For a classic Quiche Lorraine, do not use heavy cream. The combination of single cream and milk provides the perfect silky-smooth and rich texture.

What To Serve Quiche Lorraine

Quiche Lorraine is a versatile dish that pairs well with many simple sides. Serve it with a fresh green salad tossed in a simple vinaigrette for a light lunch. For a more substantial meal, a side of new potatoes or roasted asparagus is a great choice. It is also delicious with a side of coleslaw or a tomato and basil salad.

How To Store Quiche Lorraine Leftovers

• Refrigerate: Store leftover quiche in an airtight container or wrapped tightly in foil in the refrigerator for up to 3 days. To reheat, warm slices in the oven at 180°C (160°C fan) for 10-15 minutes until heated through.
• Freeze: Quiche can be frozen either whole or in slices. Wrap it tightly in plastic wrap and then in foil. It will keep for up to 3 months. Thaw in the refrigerator overnight before reheating.

Mary Berry Quiche Lorraine Nutrition Facts

• Serving Size: 1/6 of recipe
• Calories: 450 kcal
• Total Fat: 30g
• Saturated Fat: 15g
• Cholesterol: 180mg
• Sodium: 450mg
• Total Carbohydrate: 28g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 18g

Frequently Asked Questions

• Can I use a different type of cheese? While Gruyère is traditional and provides a great nutty flavor, you can substitute it with another good melting cheese like Emmental or a sharp cheddar cheese.
• How do I prevent the filling from cracking? Cracks can form if the quiche bakes at too high a temperature or for too long. Bake the quiche until the center is just set, and it may still have a slight wobble. The residual heat will continue to cook it as it cools.
• Can I make the pastry from scratch? Yes, this recipe provides a simple shortcrust pastry recipe. However, for a quicker version, you can use a high-quality store-bought shortcrust pastry.

Try More Recipes:

• Mary Berry Chicken Pasta Bake​ Recipe
• Mary Berry Cauliflower Cheese​ Recipe
• Mary Berry Tuscan Chicken Recipe​