mary berry ultimate quiche lorraine

I. Introduction

Few figures have left as lasting a mark on British cooking as Mary Berry. Known fondly as the nation’s favorite baker, Mary has been a pioneer in home cooking for over four decades. Her timeless recipes have graced over 70 best-selling cookbooks, including Mary Berry Cooks, Mary Berry’s Absolute Favourites, and Mary Berry’s Baking Bible. As a former judge on the wildly popular The Great British Bake Off, Mary has inspired countless home chefs with her charm, expertise, and approachable methods.

One such enduring recipe is her Quiche Lorraine, a comforting classic that has graced family tables for generations. Rich, creamy, and packed with savory flavors, this dish is a true example of traditional French cuisine with Mary’s own British twist.

This article dives deep into the origins of Quiche Lorraine, offers expert tips, provides a nutritional breakdown, and even includes a vegan adaptation for those looking to enjoy this dish on their own terms.

II. Mary Berry’s Unique Approach & Historical Context

Mary Berry’s Philosophy on Ingredients

Mary’s recipes emphasize precision and high-quality ingredients. She is known for using:

  • Fresh free-range eggs for richness.

  • Unsmoked streaky bacon for depth of flavor.

  • Double cream and full-fat milk for a luxuriously creamy texture.

Her Cordon Bleu training in Paris and years teaching AGA masterclasses ensure that every detail in her recipe reflects decades of expertise.

Historical Roots of Quiche Lorraine

Quiche Lorraine originated in the Lorraine region of France during the 16th century. Its name comes from the German word kuchen (meaning cake). The original version was remarkably simple, featuring a bread dough crust topped with a custard of cream, eggs, and smoked bacon. The addition of cheese came much later and has become a global adaptation.

Mary Berry’s recipe stays true to the classic French philosophy of simplicity but elevates the dish by using a buttery shortcrust pastry and her perfectly balanced custard.

FUN FACT: Traditional Lorraine quiche never included cheese, a detail more common in quiche recipes outside France. Mary’s delightful take balances authenticity with modern preferences.

III. Notices on Ingredients & Equipment






Ingredients

For the Shortcrust Pastry:

  • 225g plain flour (preferably organic)

  • 100g unsalted butter (cold and cubed)

  • 1 large egg, beaten

  • 2-3 tbsp cold water

For the Filling:

  • 200g smoked streaky bacon, diced

  • 100g Gruyère cheese, grated (or cheddar, if preferred)

  • 3 large free-range eggs

  • 300ml double cream

  • 100ml whole milk

  • Freshly ground black pepper, to taste

  • A pinch of nutmeg (optional)

Kitchen Equipment

  • Food processor (for pastry preparation)

  • 20cm fluted tart tin

  • Rolling pin

  • Baking beans (or dried chickpeas for blind baking)

  • Oven thermometer (to ensure even baking)

IV. Recipe Instructions

Step 1: Prepare the Pastry

  1. Place the flour and butter into a food processor. Blitz until the mixture resembles fine breadcrumbs.

  2. Add the beaten egg and water. Mix until the dough comes together.

  3. Shape the dough into a ball, wrap it in cling film, and chill for 30 minutes.
    [Prompt: “A hand shaping pastry dough into a ball, then wrapping it in cling film on a lightly floured countertop.”]

Step 2: Blind Bake the Pastry Case

  1. Preheat the oven to 200°C (180°C fan).

  2. Roll out the pastry on a floured surface to fit the tart tin. Transfer the pastry to the tin, pressing gently into the edges. Trim the excess.

  3. Line the pastry case with baking paper and fill with baking beans. Blind bake for 15 minutes.
    [Prompt: “A fluted tart tin lined with baking paper and filled with baking beans, placed on an oven rack.”]

  4. Remove the beans and bake for another 5 minutes. Let it cool.

Step 3: Prepare the Filling

  1. Fry the bacon until crispy. Drain on kitchen paper.

  2. In a jug, whisk together the eggs, milk, and cream. Season with pepper and a pinch of nutmeg.

Step 4: Assemble and Bake

  1. Scatter the cooked bacon and grated cheese evenly over the pastry case.

  2. After this, Pour the egg mixture over the filling, ensuring it is evenly distributed.

  3. Bake for 25-30 minutes or until the filling is golden and just set. Cool slightly before serving.

V. Flavor Profile & Nutritional Information

Nutritional Breakdown (Per Slice):

  • Calories: 450 kcal

  • Protein: 14g

  • Carbs: 25g

  • Fat: 35g

The flavor of this quiche is delicately rich, with creamy custard complementing salty bacon and nutty cheese.

VI. Tips for a Perfect Quiche

Troubleshooting Issues

  • If your pastry shrinks: Always chill it before baking.

  • If the filling curdles: Check oven temperature—overheating eggs can cause curdling.

Enhancing Flavor

  • Add chopped chives for a fresh twist.

  • Swap Gruyère for blue cheese to intensify flavor.

VII. Alternative Recipes (Vegan & Other Variations)

Vegan Quiche

Replace dairy with silken tofu blended with oat cream, and use vegan bacon. Opt for plant-based shortcrust pastry.

VIII. Recipe Variations & Serving Suggestions

  • Add-On Ideas: Spinach, caramelized onions, or roasted red peppers.

  • Serving Suggestion: Pair with a crisp green salad and a chilled glass of Sauvignon Blanc.

IX. Storage & Reheating Instructions

  • Storage: Refrigerate leftovers in an airtight container for 2-3 days.

  • Reheating: Warm slices in the oven at 180°C for 10-15 minutes. Avoid microwaving for best texture.

X. Frequently Asked Questions (FAQ)

  1. Can I freeze Quiche Lorraine? Yes, freeze after baking for up to 1 month. Defrost thoroughly before reheating.

XI. Conclusion & Call to Action

Mary Berry’s Quiche Lorraine is more than a dish—it’s an experience steeped in tradition and culinary care. We encourage you to try this recipe and share your photos or substitutions. Looking for more inspiration? Explore Mary Berry’s cookbooks here.

XII. Additional Resources

Let me know if you need further tweaks or additional details!

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