Quiche Recipe Mary Berry
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.
Quiche recipe mary berry. In a bowl combine the eggs cream salt and pepper then pour into the quiche. Remove the beans and paper and return to the oven for a further 5 10 minutes or until just cooked and pale golden. Mary berry s quiche lorraine.
Bake for 25 30 minutes until golden and just set. Take out of the oven and allow to cool slightly. Queen of baking mary berry shares her recipe.
Bake for 25 to 30 minutes until golden and just set. A quiche is typically a tart with buttery pastry and an egg and cream filling. Reduce the oven temperature back down to 180c 160c fan gas 4 and bake the quiche for 25 35 minutes or until the filling is set and golden on top.
Be careful not to overcook the quiche or the filling will become tough and full of holes. Reduce the oven temperature to 180c 160c fan gas 4. Add to the quiche and top with the cheese.
Meanwhile make the filling. Place the onion in the pan and cook over a medium heat for eight minutes or until golden. Be careful not to overcook the quiche or the filling will become tough and full of holes.
Place in the fridge. Heat the oil in a wide based frying pan add the leeks and celery and fry over a high heat for 2 3 minutes. Recipe extracted from mary berry s cookery course published by dk 25.