Mary Berry Quiche Lorraine​ Recipe

Mary Berry Quiche Lorraine is a classic French savoury tart featuring a crisp shortcrust pastry base, salty smoked bacon, and nutty Gruyère cheese. This recipe uses a rich custard made with single cream and full-fat milk to create a light, silky texture.

If you do nothing else, make sure your butter is stone cold before you start rubbing it into the flour. That’s the difference between a pastry that stays short and crumbly and one that turns into a tough, greasy mess. I learned the hard way that using warm hands or soft butter ruins the structure before the tart even hits the oven.

The blind baking step is where most people lose their nerve, but it is the secret to a professional finish. Without those initial twenty minutes in the oven alone, the wet custard will soak straight into the dough. This version from Mary Berry is my favourite because the ratio of eggs to dairy gives a set that holds its shape without feeling rubbery.

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Mary Berry Quiche Lorraine Ingredients

For the Shortcrust Pastry

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

For the Filling

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

How To Make Mary Berry Quiche Lorraine

1. Prepare the pastry: Rub the chilled butter cubes into the sifted flour using only your fingertips until the mixture looks like fine breadcrumbs. Pour in the beaten egg and water, then mix with a fork until the dough starts to clump together. Wrap the disc of dough in clingfilm and leave it in the fridge for 30 minutes to stop the pastry shrinking.
2. Preheat oven and prepare the tin: Set your oven to 190°C (375°F/Gas Mark 5) and place a baking tray inside to get hot. Lightly grease a 23cm (9-inch) fluted tart tin with a little extra butter.
3. Roll and line the pastry: Roll the dough out on a floured surface until it is 3mm thick and wide enough to cover the tin with some overhang. Lift the pastry over the tin using your rolling pin, then press it into the bottom and up the fluted sides without stretching it. Prick the base multiple times with a fork to let air escape during baking.
4. Blind bake the crust: Cover the pastry with greaseproof paper, fill it with ceramic baking beans, and bake on the hot tray for 15 minutes. Remove the beans and paper, then bake for another 5 minutes until the base feels sandy and dry. Trim the excess pastry away from the top edge with a sharp knife while it is still warm for a neat finish.
5. Cook the bacon: Fry the bacon bits in a dry pan over a medium hob until the fat has rendered and the edges are brown. Move the pieces to a sheet of kitchen roll to soak up the grease.
6. Assemble the quiche: Spread the crispy bacon and the grated Gruyère in an even layer across the bottom of the warm pastry case.
7. Make the custard: Whisk the eggs, single cream, full-fat milk, and nutmeg together in a jug until the yellow and white parts are fully blended. Add a small pinch of salt and pepper, keeping in mind that the bacon and cheese are already salty.
8. Bake the quiche: Pour the liquid slowly into the pastry case so the fillings don’t all wash to one side. Bake at 190°C (375°F/Gas Mark 5) for 25–30 minutes until the top is golden and the centre has only a slight wobble.
9. Serve: Leave the tart in its tin for 10 minutes to let the custard finish setting. Slide it out of the tin and cut into thick wedges once it has cooled slightly.

Recipe Tips

• Keep everything cold. If your kitchen is warm, run your hands under cold water before handling the pastry dough. Cold fat creates the air pockets needed for a flaky, crisp texture that doesn’t feel heavy or dense.
• Use a metal tin. Choose a tin with a loose bottom to make removing the quiche much easier. Metal conducts heat faster than ceramic, which helps the base of the pastry bake through before the custard overcooks.
• Grate your own cheese. Buy a block of Gruyère rather than the pre-shredded bags found in supermarkets. Pre-grated cheese is often coated in potato starch to stop it sticking, which can make your custard grainy or thick.
• Watch the salt. Smoked bacon and Gruyère both contain high levels of sodium. Taste a small piece of your cooked bacon before seasoning the egg mixture to make sure you don’t overdo it.
• Make the dough ahead. You can make the shortcrust pastry up to two days before you need it. Just keep it tightly wrapped in the fridge and let it sit at room temperature for ten minutes before you try to roll it out.

What To Serve With Quiche Lorraine

A sharp green salad with rocket and a lemon dressing cuts through the richness of the cream and cheese. I usually serve it with boiled new potatoes tossed in butter and fresh chives for a more filling lunch.

Crunchy coleslaw or a tomato and red onion salad also work well to provide a texture contrast. If you are serving this for a light supper, a few steamed green beans or roasted asparagus spears are excellent additions.

How To Store Quiche Lorraine

Fridge

Wrap any leftover slices tightly in clingfilm or put them in an airtight container once they are completely cold. The quiche will stay fresh in the fridge for up to three days.

Reheat

Place slices on a baking tray in the oven at 180°C (350°F/Gas Mark 4) for about 10 minutes. Avoid the microwave if possible as it makes the pastry soft and the eggs rubbery.

Freeze

Wrap the whole quiche or individual portions in a double layer of foil and freeze for up to two months. Defrost in the fridge overnight before reheating in the oven to restore the crispness.

Mary Berry Quiche Lorraine Nutrition Facts

Per serving (1 of 6):

• Calories: 485kcal
• Protein: 16g
• Fat: 38g
• Carbohydrates: 20g
• Sugar: 2g
• Sodium: 650mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Why is my quiche pastry soggy?

A soggy bottom usually happens if you skip the blind baking step or if the oven temperature was too low. Making sure the pastry looks dry and sandy before adding the liquid filling prevents the custard from soaking in.

Can I use store-bought pastry for Mary Berry Quiche Lorraine?

Yes, you can use a pack of ready-rolled shortcrust pastry if you are short on time. Make sure you still blind bake it according to the instructions to keep the base crisp.

What can I use instead of Gruyère?

If you can’t find Gruyère, a mature Cheddar or Emmental is a good alternative. Just ensure it is a hard cheese with enough flavour to stand up to the smoked bacon.

Can I make this quiche vegetarian?

No, a traditional Quiche Lorraine must contain bacon, but you can swap the meat for sautéed leeks or spinach for a similar texture. Make sure to squeeze all the water out of the vegetables before adding them to the tin.

How do I know when the custard is set?

The quiche is done when the edges are firm but the very centre has a gentle jiggle when you move the tin. If the centre is liquid, it needs another five minutes in the oven.

Try More Recipes:

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