Mary Berry Quiche Lorraine Recipe

A classic Mary Berry Quiche Lorraine is one of those timeless dishes that never goes out of style. With a crisp, buttery pastry case and a rich, creamy filling packed with smoky bacon and nutty Gruyère cheese, it is comforting yet elegant. The texture is silky and light with just the right balance of savoury flavour. This recipe is straightforward and reliable, taking around 1 hour 30 minutes from start to finish, making it perfect for both beginners and confident home cooks.

Ingredients

For the Shortcrust Pastry

• 175g plain flour
• 75g cold unsalted butter, diced
• 1–2 tablespoons cold water
• A pinch of salt

For the Filling

• 200g smoked streaky bacon, chopped
• 100g Gruyère cheese, grated
• 4 large eggs
• 300ml double cream
• 100ml full-fat milk
• Salt and freshly ground black pepper
• A pinch of freshly grated nutmeg

How to Make Mary Berry Quiche Lorraine

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the quiche cooks evenly and the top sets beautifully without overbrowning.
• Make the pastry: Rub the butter into the flour and salt using your fingertips until the mixture resembles fine breadcrumbs. Add cold water gradually and bring together into a dough. Wrap and chill for 20 minutes.
• Line the tin: Roll out the chilled pastry on a lightly floured surface and use it to line a 23cm tart tin. Prick the base with a fork. Chill again for 15 minutes to prevent shrinking.
• Blind bake: Line the pastry with baking parchment and fill with baking beans. Bake for 15 minutes, then remove the beans and parchment. Return to the oven for 5 minutes until lightly golden. Reduce oven temperature to 180°C or 160°C fan.
• Prepare the filling: Fry the chopped bacon in a pan for 4–5 minutes until lightly crisp. Drain on kitchen paper. Scatter the bacon and grated Gruyère evenly over the pastry base.
• Mix the custard: In a jug, whisk together the eggs, cream, milk, nutmeg, salt and pepper until smooth.
• Fill and bake: Carefully pour the custard mixture over the bacon and cheese. Bake for 30–35 minutes until the filling is just set with a slight wobble in the centre.
• Cool and serve: Leave the quiche to cool in the tin for 10 minutes before removing. Serve warm or at room temperature.

Tips for the Perfect Quiche Lorraine

Why is my pastry soggy?

Always blind bake the pastry and ensure the base is lightly golden before adding the filling. This prevents the custard soaking in.

How do I stop the filling from cracking?

Avoid overbaking. The centre should still have a gentle wobble when you remove it from the oven.

Can I use ready-made pastry?

Yes, good-quality shop-bought shortcrust pastry works well and saves time.

Which cheese works best?

Gruyère gives the most authentic flavour, but mature Cheddar can be used if preferred.

Serving Suggestions

• Serve with a crisp green salad
• Add new potatoes tossed in butter and parsley
• Pair with lightly dressed rocket and cherry tomatoes
• Enjoy cold as part of a picnic spread

Storage

Room Temperature

Quiche can sit out for up to 2 hours when serving.

Refrigerator

Store in an airtight container in the fridge for up to 3 days. Reheat gently or enjoy cold.

Freezing

Wrap slices individually and freeze for up to 2 months. Defrost overnight in the fridge and reheat in the oven for best texture.

Nutrition

Per slice (based on 8 servings):

• Calories: 420 kcal
• Carbohydrates: 18g
• Protein: 14g
• Fat: 34g
• Saturated Fat: 19g
• Sodium: 520mg

Nutritional values are approximate and may vary depending on ingredients used.

FAQs

Mary Berry Quiche Lorraine Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Classic Mary Berry Quiche Lorraine with buttery shortcrust pastry, smoky bacon, Gruyère cheese and a rich creamy custard filling. Perfect served warm or cold.

Ingredients

• 175g plain flour

• 75g unsalted butter, cold and diced

• 1–2 tbsp cold water

• Pinch of salt

• 200g smoked streaky bacon, chopped

• 100g Gruyère cheese, grated

• 4 large eggs

• 300ml double cream

• 100ml full-fat milk

• Pinch of nutmeg, salt and black pepper

Directions

• Preheat oven to 200°C (180°C Fan).
• Prepare and chill the pastry.
• Line tart tin and blind bake pastry case.
• Cook bacon and scatter with cheese into pastry case.
• Whisk eggs, cream and milk with seasoning.
• Pour filling into case and bake 30–35 minutes until just set.
• Cool slightly before slicing and serving.

Notes

• Blind baking prevents a soggy base.
• Do not overbake or the filling may crack.
• Delicious served warm or at room temperature.