Mary Berry Quiche Lorraine Recipe

Mary Berry Quiche Lorraine is a timeless French-inspired classic made the British way—simple, rich, and beautifully balanced. With a crisp shortcrust pastry base, smoky bacon, and a silky egg-and-cream custard, this quiche delivers comfort without feeling heavy. It’s perfect for lunch, brunch, picnics, or light dinners and can be served warm or cold. Using traditional baking techniques and everyday ingredients, this recipe comes together reliably in just over an hour.

What Is Mary Berry Quiche Lorraine?

Mary Berry Quiche Lorraine is a savoury tart made with blind-baked shortcrust pastry filled with cooked bacon and a smooth custard of eggs and cream. Unlike heavily cheesed versions, this classic style focuses on the creamy texture and savoury depth of bacon, allowing the custard to shine.

Other Popular Mary Berry Recipes

• Mary Berry All-Bran Tea Bread
• Mary Berry Guacamole
• Mary Berry Christmas Stuffing
• Mary Berry Mini Victoria Sponge

Why This Recipe Is Worth Trying

• Classic flavour profile – Rich, savoury, and well balanced
• Crisp pastry base – Proper blind baking prevents sogginess
• Silky custard filling – Smooth and lightly set
• Versatile serving – Delicious hot or cold
• Make-ahead friendly – Ideal for entertaining

Essential Ingredients to Make Mary Berry Quiche Lorraine

For the Shortcrust Pastry

• Plain flour: 200 g
• Cold unsalted butter: 100 g, diced
• Cold water: 2–3 tablespoons

For the Filling

• Smoked streaky bacon: 200 g, chopped
• Eggs: 3 large
• Double cream: 200 ml
• Milk: 100 ml
• Salt: to taste
• Black pepper: to taste
• Nutmeg: a small pinch

Handy Kitchen Tools for Best Results

• 23 cm loose-bottom tart tin
• Rolling pin
• Baking beans or rice
• Frying pan
• Mixing bowl and whisk
• Sharp knife

Step-by-Step Guide to Making Mary Berry Quiche Lorraine

• Make the pastry – Rub butter into flour until breadcrumb-like, add cold water gradually, and bring together into a dough.
• Chill the dough – Wrap and refrigerate for 20–30 minutes to prevent shrinkage.
• Line the tin – Roll out the pastry, line the tart tin, trim edges, and prick the base lightly.
• Blind bake – Bake at 190°C (170°C fan) for 15 minutes with baking beans, then 5 minutes uncovered until lightly golden.
• Cook the bacon – Fry the bacon gently until just cooked but not crisp. Drain on kitchen paper.
• Prepare the custard – Whisk eggs, cream, milk, salt, pepper, and nutmeg until smooth.
• Assemble the quiche – Scatter bacon evenly over the pastry base and pour over the custard.
• Bake gently – Bake for 30–35 minutes until just set with a slight wobble in the centre.
• Rest before slicing – Allow to stand for 10–15 minutes for clean slices.

What I Got Wrong (And How I Fixed It)

• Soggy base – Fully blind baking solved the problem
• Rubbery filling – Lower oven temperature kept it tender
• Over-salty quiche – Letting the bacon provide most of the seasoning helped
• Uneven setting – Resting before cutting improved structure

Healthier Version of Mary Berry Quiche Lorraine

For a lighter version, replace some of the cream with milk and use lean bacon. Serving with a large green salad also keeps the meal balanced without losing satisfaction.

Ingredient Substitutions for Mary Berry Quiche Lorraine

• Ready-made shortcrust pastry for convenience
• Pancetta instead of bacon
• Single cream mixed with milk for a lighter custard
• Gluten-free pastry, if needed

Pairing Ideas: What to Serve With Mary Berry Quiche Lorraine

• Green leaf salad – Fresh and crisp contrast
• Tomato salad – Adds acidity
• Steamed asparagus – Light and seasonal
• Roasted cherry tomatoes – Boosts sweetness
• New potatoes – Turns it into a fuller meal

Expert Tips to Make Perfect Mary Berry Quiche Lorraine

• Blind bake thoroughly – Essential for crisp pastry
• Cook bacon lightly – Prevents dryness
• Season carefully – Bacon adds salt naturally
• Bake gently – Avoids over-setting
• Watch the centre – Slight wobble means perfect texture
• Rest before serving – Improves slicing and flavour

Creative Ways to Customize Mary Berry Quiche Lorraine

• Cheese addition – Add a small handful of Gruyère
• Herb touch – Sprinkle thyme or chives
• Mini quiches – Ideal for parties
• Caramelised onions – Add sweetness
• Mushroom layer – Extra depth and texture

Storing Mary Berry Quiche Lorraine the Right Way

• Room temperature – Serve the same day once cooled
• Refrigerated storage – Keep covered for up to 2 days
• Freezing option – Freeze baked slices tightly wrapped
• Reheat gently – Preserves texture

How to Reheat Mary Berry Quiche Lorraine

Reheat in a low oven until warmed through. Avoid microwaving to keep the pastry crisp.

Nutritional Breakdown (Per Serving)

• Calories: ~400 kcal
• Carbohydrates: ~24 g
• Fats: ~30 g
• Protein: ~14 g
• Sugar: ~3 g

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FAQs

Why is my quiche Lorraine watery in the middle?

Quiche Lorraine can turn watery if the filling is overfilled or baked at too low a temperature. Baking until the centre has only a slight wobble and allowing it to rest helps the custard set properly.

Should bacon be cooked before adding it to quiche Lorraine?

Yes, the bacon should be cooked first. This removes excess fat and moisture, preventing a greasy or soggy filling.

How do I stop quiche Lorraine pastry from shrinking?

Chilling the pastry before baking and blind baking it with baking beans helps stop shrinkage and keeps the sides neat.

Can quiche Lorraine be served cold?

Yes, quiche Lorraine tastes excellent cold. Let it cool completely so the custard firms up, making it easy to slice and serve.

Wrapping It Up

Mary Berry Quiche Lorraine is a dependable classic that proves simple ingredients can create something truly satisfying. With its crisp pastry, creamy custard, and savoury bacon, it’s a recipe that fits effortlessly into everyday meals and relaxed gatherings alike.