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Mary Berry’s quick & easy quiche Lorraine recipe

This quiche Lorraine recipe by baking maven Mary Berry is a great stand-by for lunch or supper, always best eaten hot or warm
  • Preparation Time

    1 hour to prepare the pastry and quiche lorraine mixture

  • Cooking Time

    30 minutes to bake in the oven

This quiche Lorraine is a classic French recipe, presented by the Great British Baking doyenne Mary Berry. France is, after all, the fountainhead of all the best indulgences (it’s nigh on possible to deny the power of bacon, cheese and cream, all wrapped inside buttery pastry). Quiche Lorraine might not be the most forgiving dish for your waistline, but forget that – there are precious few recipes more handy to have in the house when you’re working from home for a simple lunch. You can eat this quiche warm from the oven in winter for something hearty, perhaps with a zesty side salad (this escarole salad is a great option), or pack it into a wicker hamper and find yourself a riverside to lounge beside while you eat it under the spring sun. Delightful.

Next on Mary Berry’s cooking list, try her Beef Wellington.

Recipe extracted from Mary Berry’s Cookery Course, published by DK, £25. Get a copy here.

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Ingredients

Serves 8

For the filling:

175g (6oz) unsmoked streaky bacon rashers, rinds removed, cut into strips
1 onion, peeled and chopped
125g (4½ oz) 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

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.