Mary Berry's Quiche Lorraine recipe

1. 1

   First make the pastry: tip the flour into a large mixing bowl.

2. 2

   Add the margarine or butter and rub in gently with the fingertips until the mixture resembles fine breadcrumbs.

3. 3

   Add 3 tablespoons cold water until the pastry comes together in a ball.

4. 4

   Roll out the dough on a lightly floured surface and use it to line a 20cm (8in) loose-bottomed flan tin.

5. 5

   Ideally, use a fluted tin.

6. 6

   Chill in the fridge for 30 minutes.

7. 7

   Meanwhile, preheat the oven to 220C (fan 200C/425F/Gas 7).

8. 8

   Blind bake the pastry case for 15 minutes or so.

9. 9

   Reduce the oven temperature to 180C (fan 160C/350F/Gas 4).

10. 10

    Crisp the bacon in a saute pan over a medium heat for 10 minutes, as shown below.

11. 11

    Transfer to the cooled pastry case with a slotted spoon.

12. 12

    Leave the juices in the pan.

13. 13

    Place the onion in the pan and cook over a medium heat for 8 minutes, or until golden.

14. 14

    Add to the quiche and top with the cheese.

15. 15

    In a bowl, combine the eggs, cream, salt, and pepper, then pour into the quiche.

16. 16

    Bake for 2530 minutes until golden and just set.

17. 17

    Be careful not to overcook the quiche, or the filling will become tough and full of holes.

* Per serving · 4 servings · Values may vary.

No additional tips available.