Easy Quiche Lorraine Recipe By Mary Berry

MARY BERRY'S QUICHE LORRAINE

Steps:

• To make the pastry, cut the butter into cubes, sift the flour into a large bowl, and use your fingertips to rub the flour and butter together until the mixture resembles breadcrumbs.
• Add the water and knead gently into a dough.
• Cover the dough with clingfilm, and refrigerate for at least 30 minutes.
• When the pastry is chilled, use a rolling pin to roll it, arrange it over a quiche/flan tin, and use a fork to prick it in a few places.
• Cover the tin with non-stick paper, and fill it with dry pulses or baking beans.
• Bake in the preheated oven at 220 degrees Celsius (430 Fahrenheit) for 10 minutes, then remove the paper and dry pulses, and bake again for a further 10 minutes until golden.
• To make the filling, peel and chop the onion.
• Heat up the oil on a low heat, add the onion with a pinch of salt, and fry until golden.
• Add the onion to the pastry, scattering it well over the bottom of the pasty.
• Add the cooked bacon chopped into pieces and the grated cheese.
• In a jug, beat the eggs, add the cream, and mix well.
• Pour the mixture over the pastry.
• Decrease the oven temperature to 180 degrees Celsius (350 Fahrenheit).
• Bake for 25 minutes until the quiche is golden and set.

QUICHE LORRAINE II

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line pastry shell with foil. Bake in oven for 8 minutes. Remove foil and bake for an additional 5 minutes, or until crust is set and dry. Remove from oven and turn down temperature to 325 degrees F (165 degrees C).
• In a large skillet, cook bacon until crisp. Drain and reserve 2 tablespoons of drippings. Crumble the bacon and set aside. Cook onion in skillet with reserved drippings; cook until onion is tender and then drain.
• In a large bowl, mix together milk, salt and eggs. Stir in bacon and onion. In a separate bowl, toss cheese and flour together, then add to egg mixture. Be sure to mix well. Pour egg mixture into pie crust.
• Bake in preheated oven for 35 to 40 minutes, or until knife inserted in center of quiche comes out clean. If necessary, cover edge of crust with foil while baking to prevent burning or overbrowning. Let stand for 10 minutes before serving.

EASY QUICHE LORRAINE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Line pastry with a double layer of aluminum foil. Bake in preheated oven for 8 minutes. Remove foil and bake for 4 to 5 minutes more, or until crust is set. Reduce oven temperature to 325 degrees F (165 degrees C).
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from pan, crumble and set aside. Reserve 2 tablespoons bacon grease in skillet. Cook onion in reserved drippings until tender; drain and set aside.
• In a large bowl, mix together eggs, milk and salt. Stir in bacon and onion. In a separate bowl, toss cheese and flour together. Add cheese to egg mixture; stir well. Pour mixture into hot pastry shell.
• Bake in preheated oven for 35 to 40 minutes, or until knife inserted into center comes out clean. If necessary, cover edges of crust with foil to prevent burning. Let quiche cool for 10 minutes before serving.