Mary Berry's Quiche Lorraine

Name: Mary Berry's quiche lorraine
Cook time: 30 min
Yield: 8 servings

Queen of Baking Mary Berry shares her recipe for a classic Quiche Lorraine, which is a great stand-by for lunch or supper and is always best eaten hot or warm.

A quiche with bacon bits with a slice separated from the main part

By Mary Berry | Published - 27 Dec 2025

Cooking Time

30 mins

Serves

Calories

371

Ingredients

For the filling

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

For the pastry

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

Method

First make the pastry: tip the flour into a large mixing bowl. Add the margarine or butter and rub in gently with the fingertips until the mixture resembles fine breadcrumbs. Add 3 tablespoons cold water until the pastry comes together in a ball.
Roll out the dough on a lightly floured surface and use it to line a 20cm (8in) loose-bottomed flan tin. Ideally, use a fluted tin.
Chill in the fridge for 30 minutes. Meanwhile, preheat the oven to 220°C (fan 200°C/425°F/Gas 7). Blind bake the pastry case.
Reduce the oven temperature to 180°C (fan 160°C/350°F/Gas 4). Crisp the bacon in a sauté pan over a medium heat for 10 minutes, as described below. Transfer to the cooled pastry case with a slotted spoon. Leave the juices in the pan.
Place the onion in the pan and cook over a medium heat for 8 minutes, or until golden. Add to the quiche and top with the cheese.
In a bowl, combine the eggs, cream, salt, and pepper, then pour into the quiche. Bake for 25–30 minutes until golden and just set. Be careful not to overcook the quiche, or the filling will become tough and full of holes.

Notes

Baking the pastry “blind” first, without the filling, ensures that the pastry case is cooked through so it doesn’t get a soggy bottom.

Nutritional values per serving

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

How to fry bacon the healthier way

1. Remove the rinds. Stack the bacon rashers on a chopping board and cut them crossways into 5mm (1⁄4in) strips.

2. Place the bacon into a frying pan (without oil or butter) and fry, stirring occasionally, until lightly browned.

3. Remove the bacon using a slotted spoon. Drain on kitchen paper to absorb excess fat. Leave the juices in the pan.

Recipe from Mary Berry's Cookery Course (DK), RRP £17.99

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(Hero image credit: Mary Berry)

Written by: Mary Berry

Dame Mary Berry is one of the most respected food writers and presenters in the UK. She has written more than 70 cookbooks and was a judge on the Great British Bake Off.

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