Mary Berry's Quiche Lorraine: A Classic Recipe Reimagined
Quiche Lorraine, a French classic, is a beloved dish around the world. Its creamy custard base, crispy pastry crust, and savory bacon filling make it a perfect brunch, lunch, or light dinner option. This recipe, inspired by the culinary queen herself, Mary Berry, offers a refined and delicious take on this timeless favorite. We'll explore tips and tricks to ensure your Quiche Lorraine is as perfect as Mary Berry's.
Ingredients for Mary Berry Style Quiche Lorraine:
This recipe provides a slightly modified approach based on Mary Berry's style, emphasizing fresh ingredients and a balanced flavour profile.
- For the Pastry:
- 175g plain flour
- Pinch of salt
- 85g cold unsalted butter, cubed
- 3-4 tbsp iced water
- For the Filling:
- 1 tbsp olive oil
- 150g smoked bacon or pancetta, diced
- 1 large onion, finely chopped
- 4 large eggs
- 200ml double cream
- 100g grated Gruyère cheese (or a similar strong cheese)
- 50g grated mature cheddar cheese
- 1 tsp Dijon mustard
- Freshly ground black pepper, to taste
- Pinch of nutmeg (optional)
Step-by-Step Instructions:
Making the Pastry:
- Combine dry ingredients: In a large bowl, sift together the flour and salt.
- Cut in the butter: Add the cold, cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs.
- Add water: Gradually add the iced water, mixing with a knife until the dough just comes together. Avoid overmixing.
- Chill the dough: Form the dough into a disc, wrap it in cling film, and chill in the refrigerator for at least 30 minutes.
Preparing the Filling:
- Cook the bacon: Heat the olive oil in a frying pan over medium heat. Add the diced bacon and cook until crispy. Remove the bacon with a slotted spoon, leaving the rendered fat in the pan.
- Sauté the onion: Add the chopped onion to the pan and cook until softened, about 5 minutes. Set aside to cool slightly.
Assembling and Baking the Quiche:
- Roll out the pastry: On a lightly floured surface, roll out the chilled pastry to a circle slightly larger than your quiche tin (approximately 23-25cm).
- Line the tin: Carefully transfer the pastry to the tin, pressing it into the base and up the sides. Trim any excess pastry.
- Blind bake (optional): For a crispier base, you can blind bake the pastry. Prick the base with a fork, line it with baking paper and fill with baking beans or rice. Bake for 15 minutes at 180°C (160°C fan/350°F/Gas Mark 4). Remove the baking paper and beans and bake for another 5 minutes.
- Add the filling: Spread the Dijon mustard evenly over the pastry base. Arrange the cooked bacon and sautéed onions over the mustard.
- Whisk the egg mixture: In a bowl, whisk together the eggs, double cream, Gruyère cheese, cheddar cheese, freshly ground black pepper, and nutmeg (if using).
- Pour the custard: Pour the egg mixture over the bacon and onions.
- Bake: Bake the quiche for 35-40 minutes, or until the filling is set and golden brown.
- Cool and serve: Let the quiche cool slightly before slicing and serving.
Tips for the Perfect Quiche Lorraine:
- Use good quality bacon: The flavor of the bacon is key to a delicious Quiche Lorraine. Look for smoked bacon or pancetta with good marbling.
- Don't overbake: Overbaking can result in a dry quiche. Start checking for doneness around the 35-minute mark. A slightly wobbly center is okay.
- Experiment with cheeses: Feel free to experiment with different cheese combinations. Comté, Emmental, or even a blend of cheeses would work well.
- Add some vegetables: For extra flavor and nutrients, you can add sautéed mushrooms, spinach, or leeks to the filling.
Serving Suggestions:
Serve your Mary Berry-inspired Quiche Lorraine warm or at room temperature. It's delicious on its own, or you can serve it with a simple side salad or some crusty bread.
This recipe provides a delicious and elegant take on a classic dish. Enjoy the process and the delightful results! Remember to adjust baking times based on your oven and the size of your quiche tin. Happy baking!
