There is nothing better than a cheesy quiche to eat in the summer, and it is incredibly easy to make from scratch for anyone looking to impress loved ones.
Mary Berry’s homemade Quiche Lorraine is made with crispy bacon, creamy filling and topped with cheese to make it the ultimate comfort food.
It is the perfect dish to make for your next picnic, summer party or simply for dinner to treat yourself to something delicious.
The Great British Bakeoff cook first shared this recipe in her cookbook ‘Cookery Course’ where she stated it is incredibly easy to bake.
She wrote: “A classic French quiche is a great stand-by for lunch or supper and is always best eaten hot or warm.”
How to make a homemade Quiche Lorraine
Ingredients
For the pastry:
- 175g of plain flour
- 85g of chilled butter
For the filling:
- 175g of unsmoked streaky bacon
- 125g of Gruyere cheese
- 250ml of single cream
- Two large eggs
- One onion
- Salt and paper
Kitchen equipment needed:
- 20cm loose-bottomed flan tin
Method
Place the flour into a large mixing bowl, then add the butter and gently rub with your fingertips until the mixture resembles breadcrumbs. Add three tablespoons of cold water until the pastry comes together as a dough ball.
Roll out the dough onto a lightly floured surface and then use it to line a flan tin. Chill the tin in the fridge for 30 minutes, and meanwhile, preheat the oven to 220C, (Fan 200C or Gas Mark 7).
Place the tin in the oven and blind-bake (cook without a filling) for roughly ten minutes and then take out the oven. Mary wrote: “Baking the pastry ‘blind’ first, without the filling, ensures that the pastry case is cooked through so it doesn’t get a soggy bottom.”
Reduce the oven temperature of the oven to 180C (Fan 160C or Gas Mark 4). In a bowl, combine the eggs, cream salt and pepper, give it a good mix and then transfer it to the cooled pastry case.
Cook the bacon until crispy in a pan over a medium and then transfer to the pastry case with a slotted spoon.
Leave the bacon grease in the pan and then cook the onion on a medium heat until golden. Add to the pastry and then top with grated cheese.
Bake the quiche in the oven for 25 to 30 minutes until golden and just set. Be careful not to overcook the quince otherwise, it can become tough and full of holes.
