Quiche Recipe Mary Berry
A classic quiche lorraine is a great stand by for lunch or supper and is always best eaten hot or warm.
Quiche recipe mary berry. Roll on a lightly floured work surface and use the pastry to line a 28cm 11in loose bottomed deep quiche tin. In a bowl combine the eggs cream salt and pepper then pour into the quiche. Whether you re after a classic quiche lorraine or a cheese and onion quiche you ll find a recipe for a.
In a bowl combine the eggs cream salt and pepper then pour into the quiche. Get a copy here. Cool for 5 mins.
Baking the pastry blind first without the filling ensures that the pastry case is cooked through so it doesn t get a soggy bottom. Absolutely scrumptious classic quiche lorraine with crispy bacon caramelized onions and earthy gruyère cheese cooked up in a rich cream and egg custard gets its name from the lorraine region in france. For the filling heat the oil in a frying pan and fry the onion and bacon for 5 6 mins until the onion is soft.
Divide the onion and bacon mixture between the pastry cases and top with the cheese. Bake for 25 to 30 minutes until golden and just set. Take out of the oven and allow to cool slightly.
To make the pastry measure the flour and butter into a food processor and whizz until the mixture resembles breadcrumbs. Recipe extracted from mary berry s cookery course published by dk 25. Mary berry s quiche lorraine.
Add the beaten egg and water and whizz into a smooth ball of dough. Mary berry s courgette and spinach quiche is a classic of the genre but butternut squash works too as do mushrooms cauliflower and asparagus and even just the humble onion. Preheat the oven to 190 c 375 f gas mark 5.