Bake for 25-30 minutes until golden and just set. In a bowl, combine the eggs, cream, salt and pepper, then pour into the quiche. Add to the quiche Lorraine and top with the cheese. Place the onion in the pan and cook over a medium heat for 8 minutes or until golden. Transfer to the cooled pastry case with a slotted spoon.

Crisp the bacon in a sauté pan over a medium heat 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. Place on a baking sheet and bake for 10 minutes. Line the base and sides with baking parchment and weigh it down with baking beans. Prick the pastry case all over with a fork, to prevent air bubbles forming during baking. Step 3Ĭhill in the fridge for 30 minutes. Roll out the dough on a lightly floured surface and use it to line a 20cm (8in) loose-bottomed flan tin. Add 3 tablespoons cold water until the pastry comes together in a ball. Add the margarine or butter and rub in gently with fingertips until the mixture resembles fine breadcrumbs. MAY WE SUGGEST: The best cookbooks to gift or be giftedįirst make the pastry: tip the flour into a large mixing bowl. See all the best recipes from the House & Garden archive. Recipe extracted from Mary Berry’s Cookery Course, published by DK, £25. Next on Mary Berry’s cooking list, try her Beef Wellington. You can eat this quiche warm from the oven in winter for something hearty, perhaps with a zesty side salad (this escarole salad is a great option), or pack it into a wicker hamper and find yourself a riverside to lounge beside while you eat it under the spring sun. Quiche Lorraine might not be the most forgiving dish for your waistline, but forget that – there are precious few recipes more handy to have in the house when you’re working from home for a simple lunch.

France is, after all, the fountainhead of all the best indulgences (it’s nigh on possible to deny the power of bacon, cheese and cream, all wrapped inside buttery pastry). Strain the liquid through a sieve into a small bowl.Īrrange the raspberries standing upright on the crème pâtissière and brush the warm glaze over the top.This quiche Lorraine is a classic French recipe, presented by the Great British Baking doyenne Mary Berry. To make the glaze, heat the jam in a saucepan with a tablespoon of water and whisk to combine. Spoon the crème pâtissière into the tart cases and chill in the fridge. Once cold, pour in the double cream, while whisking constantly. Pour into a bowl, cover with cling film and chill in the fridge until cold. Pour the mixture back into the saucepan and cook over a low heat, stirring all the time, until very thick – this could take about 2–3 minutes. Pour in half the hot milk and whisk until smooth. Put the sugar, flour and egg in a mixing bowl and whisk. Heat until it is just scalding (you'll just be able to dip your finger in).

Meanwhile, to make the crème pâtissière, put the milk and vanilla in a saucepan. Carefully remove the beans and paper and return the bases to the oven for 5 minutes, until cooked and a pale golden-brown. To bake blind, prick the pastry bases, line the tins with baking parchment, fill with baking beans and bake in the oven for 10 minutes. Line each tin with a disc of pastry and chill in the fridge for 20 minutes. Cut it into eight rounds a little bigger than the tins (as you will need to line the sides also). Add the egg and blend again until it is just combined and forms a ball.ĭust a work surface with flour and tip the dough onto it. To make the pastry, put the flour, icing sugar and butter in a food processor and pulse until the mixture resembles breadcrumbs.

Mary berry tart recipes