Mary Berry's Quiche Lorraine
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.
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.
Baking the pastry “blind” first, without the filling, ensures that the pastry case is cooked through so it doesn’t get a soggy bottom.
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
(Hero image credit: Mary Berry)
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