Mary Berry’s simple recipe for quiche Lorraine
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Quiche Lorraine is a true French classic. It originated around 500 years ago in the eastern French region of Lorraine, before gaining popularity outside that region in the 20th century. Quiche Lorraine might not be the healthiest of dishes, but forget that and look upon it as the treat it undoubtedly is. France is, after all, the fountainhead of all the best indulgences, and it’s impossible to deny the power of bacon, cheese and cream, all wrapped inside buttery pastry (although please note that the original recipes for quiche Lorraine did not include cheese, if you can believe it).
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This particular version comes to you courtesy of the Great British baking doyenne Mary Berry, whose recipes can always be relied upon. It is a versatile dish that will work for any occasion, be it a weekend lunch with family, a dinner party or even a picnic in the summer. You can eat this quiche warm from the oven in winter, with a zesty salad in the summer (this escarole salad is a great option), or pack it into a wicker hamper alongside some other delicious picnic treats. What could be nicer?
Recipe extracted from ‘Mary Berry: Cookery Course’, published by DK.
More classic recipes by Mary Berry
Recipe information
Yield
Serves 8
Ingredients
For the filling:
For the pastry:
Preparation
Method
Step 1
First make the pastry: tip the flour into a large mixing bowl. Add the margarine or butter and rub in gently with fingertips until the mixture resembles fine breadcrumbs. Add 3 tablespoons cold water until the pastry comes together in a ball.
Step 2
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.
Step 3
Chill in the fridge for 30 minutes. Meanwhile, preheat the oven to 220˚C. Prick the pastry case all over with a fork, to prevent air bubbles forming during baking. Line the base and sides with baking parchment and weigh it down with baking beans. Place on a baking sheet and bake for 10 minutes. Remove the beans and paper and bake the empty case for a further 10 minutes, or until the base is lightly browned. Trim the overhanging pastry.
Step 4
Reduce the oven temperature to 180˚C. 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.
Step 5
Place the onion in the pan and cook over a medium heat for 8 minutes or until golden. Add to the quiche Lorraine and top with the cheese.
Step 6
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.
