Mary Berrys Quiche Lorraine Recipes

PUFF PASTRY QUICHE LORRAINE

Steps:

• Set oven to 425 degrees (will reduce oven temperature later).
• Prepare a 9-inch (deep-dish) pie plate.
• In a frypan, melt butter and saute onion and garlic (if using) until soft.
• In a large bowl, combine eggs, whipping cream and spices; beat until very well combined.
• Roll out pastry to fit the pie plate.
• Sprinkle the onion/garlic mixture into the bottom of the pie shell, then chopped bacon then top with grated cheese.
• Carefully pour the egg mixture on top.
• Bake at 425 degrees for 15 minutes.
• Reduce heat to 300 degrees, and bake for about another 35-40 minutes, or until a knife inserted in the middle comes out clean.

QUICHE LORRAINE

Steps:

• To make the pastry, sift the flour together with a pinch of salt in a large bowl. Rub in the butter until you have a soft breadcrumb texture. Add enough cold water to make the crumb mixture come together to form a firm dough, and then rest it in the fridge for 30 minutes.
• Roll out the pastry on a light floured surface and line a 22cm/8½in well-buttered flan dish. Don't cut off the edges of the pastry yet. Chill again.
• Preheat the oven to 190C/170C Fan/Gas 5.
• Remove the pastry case from the fridge and line the base of the pastry with baking parchment and then fill it with baking beans. Place on a baking tray and bake blind for 20 minutes. Remove the beans and parchment and return to the oven for another five minutes to cook the base
• Reduce the temperature of the oven to 160C/140C Fan/Gas 3.
• Sprinkle the cheese into the pastry base and add the sliced tomatoes if you are using them. Fry the bacon pieces until crisp and sprinkle over them over the top.
• Combine the eggs with the milk and cream in a bowl and season well. Pour over the bacon and cheese. Sprinkle the thyme over the top and trim the edges of the pastry.
• Bake for 30-40 minutes, or until set. Allow to cool and set further.
• Trim the pastry edges to get a perfect edge and then serve in wedges.

EASY QUICHE LORRAINE RECIPE BY MARY BERRY

Steps:

• First make the pastry: tip the flour into a large mixing bowl. Add the margarine or butter and rub in gently with 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. Prick the pastry case all over with a fork, to prevent air bubbles forming during baking. Line the base and sides with baking parchment and weigh it down with baking beans. Place on a baking sheet and bake for 10 minutes. Remove the beans and paper and bake the empty case for a further 10 minutes, or until the base is lightly browned. Trim the overhanging pastry.
• Reduce the oven temperature to 180˚C. Crisp the bacon in a sauté pan over a medium heat for 10 minutes. 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 Lorraine 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.

QUICHE LORRAINE

Steps:

• 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. 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.

MARY BERRY'S QUICHE LORRAINE

Steps:

• To make the pastry, cut the butter into cubes, sift the flour into a large bowl, and use your fingertips to rub the flour and butter together until the mixture resembles breadcrumbs.
• Add the water and knead gently into a dough.
• Cover the dough with clingfilm, and refrigerate for at least 30 minutes.
• When the pastry is chilled, use a rolling pin to roll it, arrange it over a quiche/flan tin, and use a fork to prick it in a few places.
• Cover the tin with non-stick paper, and fill it with dry pulses or baking beans.
• Bake in the preheated oven at 220 degrees Celsius (430 Fahrenheit) for 10 minutes, then remove the paper and dry pulses, and bake again for a further 10 minutes until golden.
• To make the filling, peel and chop the onion.
• Heat up the oil on a low heat, add the onion with a pinch of salt, and fry until golden.
• Add the onion to the pastry, scattering it well over the bottom of the pasty.
• Add the cooked bacon chopped into pieces and the grated cheese.
• In a jug, beat the eggs, add the cream, and mix well.
• Pour the mixture over the pastry.
• Decrease the oven temperature to 180 degrees Celsius (350 Fahrenheit).
• Bake for 25 minutes until the quiche is golden and set.