We’re sharing Queen of Baking Mary Berry’s classic quiche lorraine recipe today – the perfect quiche for a winter supper, and the most popular recipe in her new book.
Mary Berry's quiche lorraine

The perfect Quiche can be made easily by any home baker serving two to four people. The Crust cooks first, uncooked in the blind-baking process, ensuring a crisp and tasty base for the quiche.


  • 175g (6oz) unsmoked streaky bacon rashers, rinds removed, cut into strips
  • 1 onion, peeled and chopped
  • 125g (41⁄2oz) Gruyère cheese, grated
  • 2 large Eggs
  • 250ml (9fl oz) single cream
  • salt and freshly ground black pepper

Ingredients: For the pastry

  • 175g (6oz) plain flour, plus extra for dusting
  • 85g (3oz) hard block margarine or chilled butter, cut into cubes


  • Prepare the dough first: pour the flour into a large bowl. Add the margarine or butter and rub gently with your fingertips until the mixture resembles fine breadcrumbs. Add 3 tablespoons of cold water until the dough forms a ball.
  • Roll out the dough on a lightly floured surface and use it to line a 20 cm (8-inch) tart pan with a removable bottom. A fluted pan is ideal.
  • Let cool in the refrigerator for 30 minutes. Meanwhile, preheat oven to 220°C (200°C/425°F/Gas 7). Blind bake the dough.
  • Reduce the oven temperature to 180°C (160°C/350°F/Gas 4). Crisp the bacon in a saute pan over medium heat for 10 minutes, as described below. Transfer to the cooled baking pan with a slotted spoon. Leave the juices in the pan.
  • Place the Onion in the skillet and cook over medium heat for 8 minutes, or until golden. Add to quiche and top with cheese.
  • In a bowl, combine eggs, cream, salt and pepper and pour into quiche. Bake for 25 to 30 minutes, until quiche is golden and just set. Be careful not to overcook the quiche or the filling will become hard and full of holes.

Nutritional values per serving

  • Calories: 371
  • Saturated fat: 13g
  • Unsaturated fat: 12.5g
  • Sodium: 506mg

How to fry bacon the healthier way

  • Remove the rinds. Stack the bacon rinds on a cutting board and cut them crosswise into 1⁄4in (5 mm) strips.
  • Place the bacon in a skillet (without oil or butter) and fry, stirring occasionally, until lightly browned.
  • Remove the bacon with a slotted spoon. Drain on paper towels to absorb excess grease. Leave the juices in the pan.


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