Mary Berry Quiche Lorraine Recipe

This classic Quiche Lorraine is everything I want in a savoury tart: crisp, buttery pastry with a rich, silky custard and a generous scattering of smoky bacon and cheese. It bakes up golden, slices neatly, and tastes even better slightly warm or at room temperature. The method is very approachable if you take the time to blind-bake the pastry properly, which is the key to avoiding a soggy base. From start to finish, set aside about 1 hour 30 minutes, including chilling and baking time.

Ingredients

For the pastry case

• 250g ready-rolled shortcrust pastry (or homemade shortcrust pastry)
• 1 tsp plain flour, for dusting

For the filling

• 200g streaky bacon or pancetta lardons, cut into small pieces
• 100g Gruyère or mature Cheddar, grated
• 4 large eggs
• 250ml double cream
• 150ml whole milk
• 1/2 tsp Dijon mustard (optional, but lovely)
• 1/4 tsp freshly grated nutmeg (optional)
• 1/2 tsp fine salt (reduce if your bacon is very salty)
• 1/4 tsp black pepper

How to Make Quiche Lorraine

Oven preparation and tin set-up

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the tart bakes evenly and browns nicely.
• Ready the tin: Use a 23cm loose-bottomed tart tin. It makes lifting out the quiche much easier and helps the sides stay neat.

Line and blind-bake the pastry

• Line the tin: Lightly dust your worktop with flour and roll the pastry if needed. Lift it into the tin, press it into the corners, and leave a little overhang. Chill for 10 minutes to relax the pastry and help prevent shrinkage.
• Blind-bake: Prick the base all over with a fork. Line with baking paper and fill with baking beans or dried rice. Bake for 15 minutes.
• Dry out the base: Remove the paper and beans, then return the pastry case to the oven for 5 to 8 minutes until the base looks dry and lightly golden. This step is what keeps the bottom crisp once the custard goes in.

Cook the bacon and mix the custard

• Fry the bacon: Cook the bacon in a frying pan over medium heat until lightly crisp and the fat has rendered. If it looks dry, add a tiny knob of butter or a splash of oil. Tip onto kitchen paper to drain.
• Whisk the custard: In a jug or bowl, whisk together the eggs, double cream, milk, mustard (if using), nutmeg (if using), salt, and pepper until smooth.

Assemble and bake

• Fill the case: Scatter the bacon over the warm pastry base, then add most of the grated cheese. Pour over the custard mixture slowly so it settles evenly. Sprinkle the remaining cheese over the top.
• Bake: Bake for 25 to 35 minutes, or until the quiche is golden and gently set. The centre should have a slight wobble, not a slosh.

Cool and slice

• Rest before cutting: Leave the quiche in the tin for 10 to 15 minutes. This helps the custard finish setting so you get clean slices.
• Serve: Lift from the tin and slice with a sharp knife. It’s lovely warm, but it truly shines at room temperature.

Tips for the Best Quiche Lorraine

How do I stop a soggy bottom?

Blind-bake until the base looks dry and lightly golden, not pale. Removing the baking beans and giving it an extra 5 to 8 minutes in the oven makes a huge difference. Also, keep the filling additions (like bacon) well-drained so excess fat does not seep into the pastry.

Why did my pastry shrink down the sides?

Pastry shrinks when it is stretched or warmed. Press it into the tin gently without pulling, then chill the lined tin for at least 10 minutes before baking. Leaving a little overhang also helps; you can trim it neatly after blind-baking.

How do I know when the custard is set?

Look for a light golden top and edges that feel set. The centre should wobble slightly when you nudge the tin. If it ripples like liquid, bake for another 5 minutes and check again.

Can I reduce the richness without losing texture?

For a lighter custard, swap some of the double cream for more whole milk (for example, 150ml cream and 250ml milk). The texture will be a touch less luxurious, but it still sets well and tastes delicious.

Serving Suggestions

• Mixed leaf salad with a sharp mustard vinaigrette
• Butter-braised leeks or a simple tomato salad
• New potatoes with parsley and a little butter
• Roasted asparagus or steamed green beans

Storage

Room temperature

If your kitchen is cool, you can keep the quiche at room temperature for up to 2 hours, which is ideal for serving at a leisurely lunch or packing for a picnic. After that, refrigerate for food safety.

Refrigerator

Cool completely, then cover well or store in an airtight container. It keeps for up to 3 days. To reheat, warm slices in a 160°C (140°C fan) oven for 10 to 15 minutes so the pastry stays crisp.

Freezing

Freeze the baked quiche (whole or sliced) for up to 2 months. Wrap tightly in a double layer (cling film then foil) or use a freezer-safe container. Thaw overnight in the fridge, then reheat in the oven until piping hot throughout.

Nutrition

• Calories: 430 kcal
• Carbohydrates: 20g
• Protein: 14g
• Fat: 33g
• Saturated fat: 18g
• Sodium: 680mg

Disclaimer: Nutrition values are estimates and will vary depending on the exact ingredients and brands you use.

FAQs

Mary Berry Quiche Lorraine Recipe

Recipe by Milli RoseCourse: LunchCuisine: British, FrenchDifficulty: Easy

Servings

8

slices

Prep time

25

minutes

Cooking time

55

minutes

Total time

90

minutes

Calories

430

kcal

1

hour 

20

minutes

A classic Quiche Lorraine with crisp shortcrust pastry, smoky bacon, and a rich, silky egg custard finished with cheese. Perfect for lunch, brunch, picnics, or an easy make-ahead supper.

Ingredients

• 250g ready-rolled shortcrust pastry (or homemade shortcrust)

• 1 tsp plain flour, for dusting

• 200g streaky bacon or pancetta lardons, cut into small pieces

• 1 tsp butter or oil (only if needed)

• 100g Gruyère or mature Cheddar, grated

• 4 large eggs

• 250ml double cream

• 150ml whole milk

• 1/2 tsp Dijon mustard (optional)

• 1/4 tsp freshly grated nutmeg (optional)

• 1/2 tsp fine salt (reduce if bacon is very salty)

• 1/4 tsp black pepper

Directions

• Preheat the oven to 200°C (180°C fan). Roll out the pastry and line a 23cm loose-bottomed tart tin. Chill for 10 minutes.
• Prick the base, line with baking paper, and fill with baking beans. Blind-bake for 15 minutes, then remove beans and paper and bake for 5–8 minutes more until the base looks dry and lightly golden.
• Fry the bacon in a dry pan over medium heat until lightly crisp. Drain on kitchen paper.
• Whisk eggs, cream, milk, mustard (if using), nutmeg (if using), salt, and pepper until smooth.
• Scatter bacon and most of the cheese over the pastry base. Pour over the custard and top with remaining cheese.
• Bake for 25–35 minutes until gently set with a slight wobble in the centre and golden on top. Rest for 10–15 minutes before slicing.

Notes

• For the crispest base, make sure the pastry is fully blind-baked before adding the filling.
• Let the quiche cool for 10–15 minutes so the custard finishes setting and slices cleanly.
• Delicious warm, but even better at room temperature for picnics and lunchboxes.