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Mary Berry Quiche Lorraine Recipe

Mary Berry Quiche Lorraine

Mary Berry's quiche Lorraine has crisp shortcrust pastry, a silky egg and cream custard, and smoky bacon.
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Prep Time 30 minutes
Cook Time 55 minutes
Chilling Time 50 minutes
Total Time 2 hours 15 minutes
Servings: 8 Slices
Course: Main Course
Cuisine: British
Calories: 490
Ingredients Method Notes

Ingredients
  

  • Shortcrust Pastry:
  • 200 g plain flour sifted
  • 100 g unsalted butter cold and cubed
  • Pinch of fine salt
  • 1 large egg yolk
  • 2 –3 tbsp cold water
  • Filling:
  • 150 g smoked bacon lardons
  • 1 small onion very finely chopped
  • 4 large eggs
  • 2 large egg yolks
  • 300 ml double cream
  • 100 ml whole milk
  • 100 g Gruyère cheese finely grated
  • ½ tsp freshly grated nutmeg
  • Salt and freshly ground black pepper

Method
 

  1. Pulse flour, salt, and cold butter to fine breadcrumbs. Add egg yolk and pulse. Add cold water 1 tbsp at a time until dough just comes together. Wrap and refrigerate 30 minutes.
  2. Roll to 3mm thickness and line a 23cm loose-bottomed tart tin. Leave overhang. Prick base. Refrigerate 20 minutes.
  3. Preheat oven to 200°C / 180°C fan / Gas 6. Line with parchment and baking beans. Blind bake 15 minutes. Remove beans and parchment, bake further 8–10 minutes until dry and pale golden. Trim edges. Reduce oven to 170°C / 150°C fan / Gas 3.
  4. Cook bacon lardons in a dry pan until golden. Add onion, cook 5 minutes. Cool slightly.
  5. Whisk eggs, yolks, cream, milk, most of the Gruyère, nutmeg, salt, and pepper together.
  6. Scatter bacon and onion across pastry base. Pour over custard. Scatter remaining Gruyère on top.
  7. Bake at 170°C for 30–35 minutes until just set at edges with a gentle wobble in the centre. Rest 15–20 minutes before removing tin sides and slicing.

Notes

Keep pastry cold at every stage — chill after making and again after lining the tin.
Blind bake fully until the base looks dry and pale golden — do not rush this step.
The custard should wobble gently in the centre when done — do not overbake.
Use both whole eggs and extra yolks for a richer, silkier, more golden custard.
Season the custard generously — it needs more than you might expect.
Pastry dough and blind-baked case can both be made ahead.
Stores in the fridge for up to 3 days. Freezes well for up to 3 months.
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