Mary Berry Recipes

Home / Dinner / Classic Quiche Lorraine

There's something utterly comforting and endlessly versatile about a beautifully made quiche, and the Quiche Lorraine stands proudly at the very pinnacle. It's a dish that has graced countless tables in my own home, a truly dependable classic that always brings a smile. The beauty lies in its simplicity yet the depth of flavour it delivers, making it a real family favourite and a wonderful centrepiece for any gathering, from a casual lunch to a more formal supper.

Many people are a little apprehensive about making their own pastry, but please, don't be! With a few simple steps and a gentle hand, you'll find it's wonderfully satisfying to create that golden, crumbly base yourself. And what a difference it makes! The combination of a perfectly baked, buttery shortcrust with a rich, creamy egg custard, studded with smoky bacon and a hint of cheese, is, quite frankly, sheer perfection.

This recipe is designed to guide you effortlessly to a magnificent Quiche Lorraine, one that boasts a beautifully crisp base and a tender, flavourful filling. It's a dish that truly celebrates good, honest ingredients, transformed into something quite extraordinary. So, tie on your apron, gather your ingredients, and let's create a culinary masterpiece together – you'll be so proud of the results, I promise you.

Why You'll Love This Recipe

Uses a reliable shortcrust pastry recipe for a wonderfully crisp, non-soggy base.
The rich, creamy filling balances savoury bacon and cheese with a delicate egg custard.
It's incredibly versatile, perfect served warm or cold, making it ideal for entertaining.

Ingredients

*For the Shortcrust Pastry:*
225g (8oz) plain flour, plus extra for dusting
Pinch of salt
110g (4oz) cold butter, cubed
2-3 tablespoons cold water
*For the Filling:*
200g (7oz) smoked streaky bacon, diced
1 large onion, finely chopped
3 large eggs
300ml (1/2 pint) double cream
150ml (1/4 pint) full-fat milk
100g (3 1/2oz) Gruyère cheese, grated (or mature Cheddar)
Pinch of freshly grated nutmeg
Salt and freshly ground black pepper to taste

Equipment Needed

23cm (9-inch) fluted flan tin • Large mixing bowl • Frying pan • Whisk • Rolling pin • Baking parchment • Ceramic baking beans (or dried pulses) • Slotted spoon • Measuring cups and spoons • Grater

Step-by-Step Instructions

1. **Make the Pastry:** Sieve the flour and salt into a large mixing bowl. Add the cubed butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs. Try to work quickly to keep the butter cold.
2. Gradually add the cold water, one tablespoon at a time, mixing with a knife until the dough just comes together. Avoid overworking the pastry. Form into a disc, wrap in cling film, and chill in the refrigerator for at least 30 minutes.
3. **Prepare the Filling:** While the pastry chills, fry the diced bacon in a dry frying pan over a medium heat until crisp and golden. Remove with a slotted spoon and set aside on kitchen paper to drain excess fat. Discard most of the bacon fat, leaving a tablespoon in the pan.
4. Add the finely chopped onion to the pan and cook gently until softened and translucent, about 5-7 minutes. Remove from the heat and set aside to cool slightly.
5. **Preheat and Roll:** Preheat your oven to 190°C (170°C fan/Gas Mark 5). Lightly flour a work surface and roll out the chilled pastry to a circle large enough to line a 23cm (9-inch) fluted flan tin. Carefully lift the pastry into the tin, pressing it gently into the sides. Trim any excess pastry, leaving a slight overhang.
6. **Blind Bake:** Line the pastry case with baking parchment and fill with ceramic baking beans (or dried pulses). Bake for 15 minutes. Remove the parchment and beans, then return the pastry to the oven for another 5-7 minutes, until the base is lightly golden and crisp. This is crucial for a non-soggy bottom! Remove from the oven and reduce the temperature to 180°C (160°C fan/Gas Mark 4).
7. **Assemble the Quiche:** Scatter the cooked bacon and softened onion evenly over the base of the blind-baked pastry case. Sprinkle over the grated Gruyère cheese.
8. In a separate bowl, whisk together the eggs, double cream, and milk. Season with a pinch of nutmeg, salt, and freshly ground black pepper. Pour this rich custard mixture carefully over the bacon and cheese in the pastry case.
9. **Bake:** Carefully transfer the quiche to the preheated oven. Bake for 30-40 minutes, or until the filling is set but still has a slight wobble in the centre, and the top is beautifully golden. If the pastry edges start to brown too quickly, you can cover them loosely with foil.
10. **Cool and Serve:** Once baked, remove the quiche from the oven and let it cool in the tin for at least 15-20 minutes before attempting to remove it. This allows the filling to fully set. Serve warm or at room temperature, perhaps with a lovely crisp green salad.

Perfect Substitutions

**Gruyère cheese:** Mature Cheddar, Emmental, or even a mix of cheeses work beautifully.
**Smoked streaky bacon:** Pancetta or even cooked ham can be used for a slightly different flavour.
**Double cream:** For a slightly lighter quiche, you can use single cream, but the texture will be less rich. Avoid low-fat alternatives as they may curdle.

Serving Suggestions

This glorious Quiche Lorraine is wonderfully versatile. It's simply delightful served warm with a crisp, peppery green salad dressed with a light vinaigrette. For a more substantial meal, a side of new potatoes or a medley of roasted seasonal vegetables would be absolutely splendid. It also makes a wonderful addition to a picnic spread or a casual buffet, served at room temperature. If you enjoyed this, you might also love our Glorious Molokai Chicken with a Sticky Glaze and Mary's Family Favourite Sweet and Sour Chicken.

How to Store \u0026 Reheat

To store, allow the quiche to cool completely, then cover it loosely with cling film or foil and refrigerate for up to 3 days. To reheat, you can warm individual slices in a microwave for 1-2 minutes until heated through, though the pastry won't be as crisp. For best results, reheat the entire quiche or larger slices in a preheated oven at 160°C (140°C fan/Gas Mark 3) for 15-20 minutes, or until piping hot in the centre and the pastry has crisped up again.

Mary's Secrets to Success

For the most tender pastry, handle it as little as possible. Overworking the dough develops the gluten, making it tough rather than crumbly and light. Keep everything cool – cold butter and cold water are your best friends! Always ensure your bacon and onions are completely cooled before adding them to the egg mixture. Adding hot ingredients can start to cook the eggs prematurely, leading to a lumpy filling. Don't be tempted to overfill your pastry case with the custard. Leave a little room at the top, as the filling will expand slightly as it bakes. A perfectly golden, slightly puffed-up top is what we're aiming for!

Frequently Asked Questions

How do I prevent a soggy bottom?

Ah, the dreaded soggy bottom! The key here is blind baking your pastry thoroughly. Ensure you bake it with baking beans for the first stage, then remove them and bake for a further 5-7 minutes until the base looks dry and lightly golden. A hot oven also helps to set the pastry quickly.

Can I make the pastry ahead of time?

Absolutely, my dear! You can prepare the pastry up to 2 days in advance. Wrap it tightly in cling film and keep it in the refrigerator. You can also freeze it for up to a month; just be sure to thaw it completely in the fridge before rolling.

Can I add other vegetables to my Quiche Lorraine?

While a true Quiche Lorraine is traditionally quite simple with just bacon and cheese, you can certainly add other vegetables if you wish. Cooked mushrooms, spinach (well-drained), or even roasted peppers would be lovely. Just ensure they are cooked and any excess moisture is removed before adding to the pastry case.

Why did my quiche filling crack?

A cracked filling often happens if the quiche is overbaked or cooled too quickly. To avoid this, watch it carefully in the oven; it should still have a slight wobble in the very centre when you take it out. Also, let it cool gradually at room temperature rather than immediately transferring it to the fridge.

Is Quiche Lorraine suitable for freezing?

Yes, it freezes rather well! Once baked and completely cooled, wrap the entire quiche or individual slices tightly in cling film, then foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat as described above.