Mary Berry's homemade quiche recipe is perfect for a summer picnic
Summer is very much upon us and what better way to enjoy it than with a scrumptious cheesy quiche? It's a breeze to whip up from scratch, perfect for wowing your friends and family. Mary Berry's signature Quiche Lorraine recipe, featuring crispy bacon, a luscious creamy filling, and a generous topping of cheese, is the epitome of comfort food.
Ideal for any summer gathering, picnic, or even as a delightful dinner treat, this dish is sure to tantalise your taste buds. The beloved Great British Bake Off star divulged this simple yet delectable recipe in her 'Cookery Course' cookbook, assuring that it's a cinch to bake.
Mary advises in her book: "A classic French quiche is a great stand-by for lunch or supper and is always best eaten hot or warm."
How to make a homemade Quiche Lorraine
Ingredients
For the pastry:
175g of plain flour
85g of chilled butter
For the filling:
175g of unsmoked streaky bacon
125g of Gruyere cheese
250ml of single cream
Two large eggs
One onion
Salt and paper
Method
Begin by rolling out the pastry on a lightly floured surface, then line a flan tin with it. Pop the tin into the fridge to chill for half an hour. In the meantime, crank up your oven to 220C (Fan 200C or Gas Mark 7), reports the Express.
After chilling, blind-bake the pastry case in the oven for about ten minutes before removing it. Mary notes: "Baking the pastry 'blind' first, without the filling, ensures that the pastry case is cooked through so it doesn't get a soggy bottom."
Next, dial down the oven's heat to 180C (Fan 160C or Gas Mark 4). Whisk together the eggs, cream, salt, and pepper in a bowl, mix well, then pour the mixture into the cooled pastry case.
Fry the bacon until it's crispy in a pan over medium heat, then use a slotted spoon to transfer it to the pastry case.
Retain the bacon grease in the pan and proceed to cook the onion on medium heat until it turns golden. Add this to the pastry and top it off with grated cheese.
Bake the quiche in the oven for 25 to 30 minutes until it's golden and just set. Be mindful not to overbake the quiche as it can become tough and full of holes.
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