Mary Berry's quiche Lorraine recipe
Mary Berry's quiche Lorraine recipe is a classic French dish which is a great stand-by for lunch or supper. It's 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.
Ingredients
- 175 g unsmoked streaky bacon rashers, rinds removed, cut into strips
- 1 onion, peeled and chopped
- 125 g Gruyère cheese, grated
- 2 large eggs
- 250 ml single cream
- 1 pinch salt and freshly ground black pepper
- 6.2 oz unsmoked streaky bacon rashers, rinds removed, cut into strips
- 1 onion, peeled and chopped
- 4.4 oz Gruyère cheese, grated
- 2 large eggs
- 8.8 fl oz single cream
- 1 pinch salt and freshly ground black pepper
- 6.2 oz unsmoked streaky bacon rashers, rinds removed, cut into strips
- 1 onion, peeled and chopped
- 4.4 oz Gruyère cheese, grated
- 2 large eggs
- 1.1 cups single cream
- 1 pinch salt and freshly ground black pepper
- 175 g plain flour, plus extra for dusting
- 85 g hard block margarine or chilled butter, cut into cubes
- 6.2 oz plain flour, plus extra for dusting
- 3 oz hard block margarine or chilled butter, cut into cubes
- 6.2 oz plain flour, plus extra for dusting
- 3 oz hard block margarine or chilled butter, cut into cubes
Details
- Cuisine: French
- Recipe Type: Quiche
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 45 mins
- Serves: 8
Step-by-step
- 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 an oiled, 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 mark 7. Blind bake the pastry case for 15 minutes or so.
- Reduce the oven temperature to 180°C/fan 160°C/350°F/gas mark 4. Crisp the bacon in a sauté pan over a medium heat for 10 minutes, as shown below. 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.
Recipe taken from Mary Berry's Cookery Course, published by DK, £25, dk.com. Also available as an eBook to download from the iBookstore and Amazon Kindle Store.
You might also like
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature