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Mary Berry Quiche Lorraine

Mary Berry Quiche Lorraine recipe
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Print Recipe

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.

Ingredients

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

Instructions

  • 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.

Find it online: https://maryberrycooks.co.uk/mary-berry-quiche-lorraine/