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Mary Berry Quiche Lorraine

Mary Berry Quiche Lorraine - recipe card
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A classic French quiche with a crisp, buttery shortcrust pastry filled with a rich, savory custard of smoked bacon lardons, Gruyère cheese, and a hint of nutmeg. The filling is perfectly set, creamy, and not overly eggy, with a golden-brown top.

Ingredients

Scale
  • For the Shortcrust Pastry:
  • 1 1/4 cups (150g) all-purpose flour, plus extra for dusting
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 1/4 tsp fine sea salt
  • 3–4 tbsp ice water
  • For the Filling:
  • 6 oz (170g) thick-cut smoked bacon lardons or pancetta, diced
  • 1 cup (4 oz / 113g) Gruyère cheese, coarsely grated
  • 4 large eggs
  • 1 1/4 cups (300ml) heavy cream (36-40% fat)
  • 1/4 cup (60ml) whole milk
  • 1/4 tsp freshly grated nutmeg
  • 1/4 tsp fine sea salt
  • 1/4 tsp freshly ground black pepper

Instructions

  1. Make the pastry dough. In a large bowl, combine the flour and salt. Add the cold, cubed butter and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining. This creates a flaky texture. Gradually add ice water, 1 tablespoon at a time, mixing with a fork until the dough just comes together when pressed. Avoid overworking to prevent a tough crust.
  2. Chill the dough. Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax and the butter to firm up, making the dough easier to roll and preventing shrinkage during baking.
  3. Roll out the pastry. On a lightly floured surface, roll the chilled dough into a 12-inch (30cm) circle, about 1/8-inch (3mm) thick. Roll from the center outward, turning the dough a quarter turn after each roll to maintain an even circle and prevent sticking.
  4. Line the tart tin. Carefully drape the pastry over a 9-inch (23cm) fluted tart tin with a removable bottom. Gently press the pastry into the corners and up the sides without stretching it. Use a small ball of excess dough to press it firmly into the flutes. Trim the excess by rolling your rolling pin over the top of the tin.
  5. Blind bake the crust. Prick the base all over with a fork. Line the pastry with parchment paper and fill with baking beans or pie weights. Chill for 15 minutes. Meanwhile, preheat your oven to 375°F / 190°C. Bake the weighted crust for 15 minutes, then carefully remove the paper and weights and bake for another 5-8 minutes until the base looks dry and is just beginning to color. This sets the structure and prevents a soggy bottom.
  6. Prepare the filling. While the crust bakes, cook the bacon. Place the lardons in a cold, dry skillet over medium heat. Cook, stirring occasionally, for 8-10 minutes until crisp and the fat has rendered. Transfer to a paper towel-lined plate to drain, leaving any fat behind. This step concentrates the smoky, savory flavor.
  7. Make the custard. In a large jug or bowl, whisk the eggs until just combined—do not incorporate too much air. Whisk in the heavy cream, milk, nutmeg, salt, and pepper until smooth. The mixture should be homogenous but not frothy to ensure a dense, creamy set.
  8. Assemble the quiche. Sprinkle the cooked, cooled bacon lardons evenly over the base of the pre-baked pastry shell. Scatter the grated Gruyère cheese over the bacon. Slowly pour the custard mixture over the fillings, filling to just below the rim. The cheese will float slightly, which is correct.
  9. Bake the quiche. Carefully transfer the filled tart tin to the preheated oven (still at 375°F / 190°C) and bake for 30-35 minutes. The quiche is done when the edges are puffed and golden brown, the center is set with a slight wobble (it will firm up as it cools), and a knife inserted near the center comes out clean.
  10. Cool and serve. Let the quiche cool in the tin on a wire rack for at least 20 minutes before removing the outer ring. This allows the custard to finish setting completely, making slicing clean and easy. Serve warm or at room temperature.

Notes

Storage: Cool completely, then wrap tightly in plastic wrap or store in an airtight container. Refrigerate for up to 3 days. Freezing: Wrap cooled quiche slices individually in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator. Reheating: To restore crispness, reheat individual slices in a preheated 350°F / 177°C oven for 10-15 minutes until warmed through. Avoid microwaving as it will make the pastry soggy.

Nutrition

Keywords: quiche lorraine, mary berry quiche, french quiche, bacon quiche, savory tart, brunch recipe, shortcrust pastry, gruyère cheese, custard tart, weekend brunch, classic french, baked egg dish

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