Mary berry ultimate quiche Lorraine
Mary berry ultimate quiche Lorraine is a classic savory tart made with a flaky pastry crust, creamy egg custard, and bacon. It’s a delicious and versatile dish that can be served for any meal of the day, from breakfast to dinner. Mary Berry’s recipe adds a few extra touches, such as using crème fraîche and gruyere cheese in the custard filling, and adding a sprinkling of nutmeg for an extra pop of flavor. This recipe is perfect for those who love traditional French cuisine and are looking for a comforting and satisfying dish to serve to their family and friends.
Why people also love Mary berry ultimate quiche Lorraine
People also love Mary Berry’s ultimate quiche Lorraine for several reasons. Firstly, it is a classic dish that has been around for many years and has stood the test of time. The combination of buttery pastry, creamy custard, and salty bacon is irresistible to many. Additionally, this recipe is very versatile, making it great for any occasion – whether it be a family dinner or a fancy brunch. It can also be served hot or cold, so it’s perfect for leftovers or picnics. Finally, people appreciate Mary Berry’s attention to detail in her recipes – using crème fraîche and gruyere cheese adds a little extra depth and richness to the dish. Overall, Mary Berry’s ultimate quiche Lorraine is a beloved recipe that people return to time and again due to its delicious taste and versatility.
Ingredients:
- For the pastry:
- 225g plain flour
- 125g cold butter, cut into small cubes
- 1 large egg yolk
- 2 tbsp ice-cold water
- For the filling:
- 200g smoked bacon lardons
- 3 large eggs
- 300ml double cream
- 100g Gruyère cheese, grated
- 150ml crème fraîche
- Pinch of ground nutmeg
- Salt and freshly ground black pepper
Instructions:
- To make the pastry, place the flour and butter in a food processor and pulse until the mixture resembles breadcrumbs.
- Add the egg yolk and water, and pulse until the mixture comes together into a ball.
- Remove the dough from the food processor and wrap it in cling film. Chill in the fridge for 30 minutes.
- Preheat the oven to 200°C/180°C fan/Gas 6.
- Roll out the chilled pastry on a lightly floured surface and use it to line a 23cm tart tin. Trim off any excess pastry.
- Prick the base of the pastry with a fork and chill in the fridge for another 15 minutes.
- Line the pastry case with baking parchment and fill it with baking beans. Bake for 15 minutes, then remove the parchment and beans and bake for another 5-10 minutes until the pastry is golden brown. Set aside to cool.
- Meanwhile, fry the bacon lardons in a pan until crisp. Drain on kitchen paper.
- In a bowl, whisk together the eggs, cream, Gruyère cheese, crème fraîche, nutmeg, salt and pepper.
- Scatter the bacon lardons over the cooled pastry case and pour over the egg mixture.
- Bake for 25-30 minutes until golden brown and set.
- Leave to cool for 10 minutes before removing from the tin.
- Serve hot or cold with a green salad.
Quick Facts
- Prep Time: 20 minutes
- Cook Time: 55-60 minutes
- Total Time: 1 hour 15 minutes – 1 hour 20 minutes
- Difficulty: Medium
- Yield: 8 servings
Serving Suggestions: This quiche can be served hot or cold and is perfect for a brunch, picnic or dinner party. It’s delicious with a simple green salad dressed with vinaigrette.
Expert Tips & Tricks:
- Make sure to chill the pastry in the fridge for at least 30 minutes before rolling it out.
- Blind bake the pastry first to ensure it stays crisp and doesn’t become soggy once you add the filling.
- Use high-quality bacon lardons for the best flavor.
- Don’t overcook the quiche or it may become dry. It should be golden and set, but still have a slight jiggle in the center when you shake it gently.
Nutrition Information (per serving):
- Calories: 482
- Fat: 40g
- Saturated Fat: 22g
- Carbohydrates: 16g
- Protein: 15g
- Sugar: 2g
- Salt: 1.3g
Presentation:
This quiche Lorraine can be presented on a large platter or cutting board, garnished with fresh herbs like parsley or chives for a pop of color. You can also cut it into wedges and place each wedge onto a small plate or serving dish for individual portions.
Variations and substitutions for Mary berry ultimate quiche Lorraine recipe:
- Vegetarian Quiche: Omit the bacon lardons and replace them with sautéed mushrooms, spinach, or roasted vegetables like zucchini or bell peppers.
- Gluten-Free Quiche: Substitute the all-purpose flour in the pastry with a gluten-free flour blend. You can also use a pre-made gluten-free pie crust if you prefer.
- Crustless Quiche: Eliminate the pastry altogether and pour the egg mixture into a greased baking dish. Bake as directed but reduce the baking time slightly.
- Ham and Cheese Quiche: Substitute the bacon lardons with diced ham and replace the Gruyère cheese with cheddar or Monterey Jack cheese.
- Broccoli and Cheddar Quiche: Add chopped steamed broccoli and shredded cheddar cheese to the egg mixture for a delicious vegetarian option.
- Smoked Salmon and Dill Quiche: Substitute the bacon lardons with chopped smoked salmon and add fresh dill to the egg mixture.
- Mini Quiches: Use a mini muffin tin to make individual-sized quiches. You can also experiment with different fillings for each one.
- Dairy-Free Quiche: Replace the heavy cream, Gruyère cheese, and crème fraîche with dairy-free alternatives like coconut milk, vegan cheese, or cashew cream.
- Spicy Sausage and Pepper Jack Quiche: Substitute the bacon lardons with spicy sausage and use pepper jack cheese instead of Gruyère for a southwestern twist.
- Mediterranean Quiche: Add roasted red peppers, olives, feta cheese,and fresh oregano to the egg mixture for a taste of the Mediterranean.
Recommendations and notices:
- Chill the pastry: Make sure to chill the pastry for at least 30 minutes before rolling it out. This helps to prevent shrinkage during baking.
- Blind bake the pastry: To ensure that your quiche stays crisp and doesn’t become soggy once you add the filling, blind bake the pastry first.
- Use high-quality ingredients: The success of this recipe relies heavily on the quality of the ingredients used. Try to use the best bacon, cheese, and cream that you can find.
- Don’t overcook the quiche: Overcooking the quiche can cause it to become dry. It should be golden and set, but still have a slight jiggle in the center when you shake it gently.
- Let it cool before slicing: Allow the quiche to cool for at least 10-15 minutes before slicing it. This makes it easier to cut and prevents the filling from oozing out.
- Serve with a side salad: Quiche Lorraine is often served with a simple side salad of mixed greens dressed with vinaigrette. The fresh, crisp salad balances out the richness of the quiche.
- Make ahead: You can prepare the pastry and filling in advance and refrigerate them separately until you’re ready to assemble and bake the quiche.
- Freezing: The cooked quiche can be frozen for up to three months. Simply wrap it tightly in plastic wrap and aluminum foil and place it in an airtight container or freezer bag.
- Experiment with fillings: While bacon and Gruyère are classic ingredients in quiche Lorraine, feel free to experiment with different fillings like vegetables, seafood, or other types of meat. You can customize the filling based on your taste preferences and dietary restrictions.
- Enjoy! Quiche Lorraine is a classic French dish great for brunch, lunch, or a light dinner. Serve it warm or at room temperature with a side salad and enjoy the delicious flavors and textures of this beloved dish. with other hard cheeses like cheddar, Parmesan, or even Swiss cheese.
FAQ for Mary berry ultimate quiche Lorraine
Quiche Lorraine is a savory French tart made with pastry crust, eggs, cream, bacon, and Gruyère cheese.
Yes, you can make the pastry up to 24 hours in advance and refrigerate it until you’re ready to use it.
It’s not recommended to freeze uncooked quiche as the filling may separate when thawed. However, you can freeze the cooked quiche for up to three months.
While Gruyère is traditional in quiche Lorraine, you can substitute it with other hard cheeses like cheddar, Parmesan, or even Swiss cheese.
Yes, you can leave out the bacon and add vegetables like spinach, mushrooms, or onions for a vegetarian option.
Blind bake the pastry for 15-20 minutes until it’s golden brown and crisp.
Yes, you can use a pre-made pie crust instead of making your own pastry from scratch.
Bake the quiche for 35-40 minutes until it’s golden brown and set with a slight jiggle in the center.
Yes, you can prepare the pastry and filling in advance and refrigerate them separately until you’re ready to assemble and bake the quiche. The cooked quiche can also be made ahead and reheated before serving.
Conclusion:
Mary Berry’s ultimate quiche Lorraine is a classic dish that can be enjoyed any time of day. The combination of buttery pastry, creamy egg custard, and salty bacon is irresistible, while the addition of gruyere cheese and crème fraîche adds an extra depth of flavor and richness. This recipe is easy to make, and the pastry can be made ahead of time, making it perfect for entertaining. It’s a versatile dish that can be served hot or cold and is great for leftovers. Overall, Mary Berry’s ultimate quiche Lorraine is a must-try recipe for anyone looking to make a classic French dish that is sure to impress.
