Recipe Quiche Lorraine Mary Berry
Baking the pastry blind first without the filling ensures that the pastry case is cooked through so it doesn t get a soggy bottom.
Recipe quiche lorraine mary berry. Add to the quiche and top with the cheese. Recipe extracted from mary berry s cookery course published by dk 25. Be careful not to overcook the quiche or the filling will become tough and full of holes.
Add to the quiche lorraine and top with the cheese. Fry the bacon pieces until crisp and sprinkle. Drain on paper towels then chop coarsely.
Be careful not to overcook the quiche or the filling will become tough and full of holes. A classic quiche lorraine is a great stand by for lunch or supper and is always best eaten hot or warm. Preheat oven to 425 degrees f 220 degrees c.
Step 2 place bacon in a large skillet and fry over medium high heat until crisp. Quiche lorraine mary berry a well made quiche is such a treat. Sprinkle the cheese into the pastry base and add the sliced tomatoes if you are using them.
Bake for 25 30 minutes until golden and just set. 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.
Bake 15 minutes in the preheated oven. Add to the quiche and top with the cheese. To make the pastry measure the flour and butter into a food processor and whizz until the mixture resembles breadcrumbs.