Recipes>Bacon Recipes
Quiche Lorraine
by Mary Berry from Mary Berry’s Cookery Course
Serves 8
Mary Berry shares how to make the perfect Quiche Lorraine with this recipe from Mary Berry’s Cookery Course cookbook. This recipe is a must for any summer party, picnic or gathering.
Discover more delicious Tart recipes
Beautiful sweet or savoury tarts for any occasion
From the book
Mary Berry’s Cookery Course
Mary Berry
Buy From
Introduction
A classic French quiche is a great stand-by for lunch or supper and is always best eaten hot or warm. Baking the pastry “blind” first, without the filling, ensures that the pastry case is cooked through so it doesn’t get a soggy bottom.
Tags
Ingredients
| 175g (6oz) | unsmoked streaky bacon rashers, rinds removed, cut into strips |
|---|---|
| 1 | onion, peeled and chopped |
| 125g (41⁄2oz) | Gruyère cheese, grated |
| 2 | large eggs |
| 250ml (9fl oz) | single cream |
| salt and freshly ground black pepper | |
| For the pastry: | |
| 175g (6oz) | plain flour, plus extra for dusting |
| 85g (3oz) | hard block margarine or chilled butter, cut into cubes |
Essential kit
You will need a 20cm (8in) loose-bottomed flan tin. Ideally, use a fluted tin.
Method
First make the pastry: tip the flour into a large mixing bowl. Add the margarine or butter and rub in gently with the fingertips until the mixture resembles fine breadcrumbs. Add 3 tablespoons cold water until the pastry comes together in a ball.
Roll out the dough on a lightly floured surface and use it to line a 20cm (8in) loose-bottomed flan tin. Ideally, use a fluted tin.
Chill in the fridge for 30 minutes. Meanwhile, preheat the oven to 220°C (fan 200°C/425°F/Gas 7). Blind bake the pastry case.
Reduce the oven temperature to 180°C (fan 160°C/350°F/Gas 4). Crisp the bacon in a sauté pan over a medium heat for 10 minutes. Transfer to the cooled pastry case with a slotted spoon. Leave the juices in the pan.
Place the onion in the pan and cook over a medium heat for 8 minutes, or until golden. Add to the quiche and top with the cheese.
In a bowl, combine the eggs, cream, salt, and pepper, then pour into the quiche. Bake for 25–30 minutes until golden and just set. Be careful not to overcook the quiche, or the filling will become tough and full of holes.
Reviews
4.8 out of 5 stars
6 Ratings
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Ingredients
Method
More Mary Berry recipes
View all
Mary Berry’s The Ultimate Chocolate Roulade
by Mary Berry from Mary 90: My Very Best Recipes
Mary Berry’s Baked Salmon with Parmesan Crust
by Mary Berry from Mary 90: My Very Best Recipes
More Tart Recipes
View all
Lemony Leek and Parmesan Tart
by Sophie Wyburd from Tucking In
Bakewell Tart
by Jonny Murphy from Bakes and Wee Treats
More French Recipes
View all
James Martin’s Poulet Sauté au Vinaigre
by James Martin from James Martin’s Saturday Morning Cookbook
Apple Mincemeat Filo Pie (Pastis Gascon)
by Alexina Anatole from Sweet
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
