This quiche Lorraine has been my go-to for simple, satisfying lunches and effortless entertaining ever since I first cooked from Mary Berry’s Cookery Course. I remember making it on a damp spring afternoon when I needed something reliably comforting with minimal fuss. The combination of crisp, buttery pastry, smoky streaky bacon and nutty Gruyère bound in a rich cream-and-egg custard is exactly the kind of indulgence France does best. It’s not only delicious hot straight from the oven but brilliant at room temperature, which makes it perfect for picnics or packing into a wicker hamper for a riverside lunch.

I love how forgiving this version is: the pastry is simple to make, the filling comes together in minutes, and the blind-baking step gives a reliably crisp base that doesn’t go soggy. The flavors are classic and balanced — salty bacon, caramelized onion sweetness and creamy cheese — and a simple escarole or peppery rocket salad makes a bright companion. Over the years I have tweaked little details, like gentle caramelizing of the onion and resting the quiche for 10 minutes before slicing, and those small steps make a big difference to texture and presentation.

Ingredients

• Unsmoked streaky bacon: Use about 6 ounces of good-quality streaky bacon, rind removed and cut into strips. Look for thick-cut bacon for texture; it crisps up nicely and provides the classic smoky base note.
• Onion: One medium onion, peeled and finely chopped. A yellow onion caramelizes beautifully and adds gentle sweetness that balances the salty bacon.
• Gruyère cheese: Around 4 1/2 ounces grated. Gruyère melts into a silky, slightly nutty blanket; if unavailable, Emmental or a young Comté work well.
• Eggs: Two large eggs to bind the filling and create a glossy custard.
• Single cream: 9 fluid ounces of single cream provides richness without being cloying; heavy cream will make a denser filling if you prefer that texture.
• Plain flour for the pastry: 6 ounces of all-purpose flour, plus extra for dusting. Proper chilling and using cold butter will give the pastry a tender, flaky texture.
• Chilled butter or hard margarine: 3 ounces, cut into small cubes and rubbed into the flour until the mix resembles fine breadcrumbs for a crisp, buttery shell.
• Seasoning: Salt and freshly ground black pepper to taste; be cautious with salt until the cheese and bacon are added, as they contribute saltiness.

Instructions

Make the pastry: Tip the 6 ounces of flour into a large mixing bowl. Add 3 ounces of chilled butter or margarine, cut into cubes. With fingertips, rub the fat into the flour until the mixture resembles fine breadcrumbs. Add about 3 tablespoons of cold water, a little at a time, and bring the mixture together to form a smooth dough ball; do not overwork it or the pastry will be tough. Wrap and chill for 30 minutes. Roll and line the tin: On a lightly floured surface, roll the chilled dough to a circle large enough to line a 20 cm / 8-inch loose-bottomed flan tin, ideally fluted. Ease the dough into the tin without stretching; trim the excess with a sharp knife so the edges are neat. Chill the lined tin for 30 minutes to relax the gluten and prevent shrinking during baking. Blind-bake the case: Preheat the oven to 425 degrees Fahrenheit. Prick the base of the pastry all over with a fork to prevent air pockets. Line the case with baking parchment and fill with baking beans or dried rice. Place on a baking sheet and bake for 10 minutes. Remove the beans and paper and bake for another 10 minutes, or until the base is lightly golden. Trim any overhang and set aside to cool slightly. Prepare the filling: Reduce the oven to 350 degrees Fahrenheit. In a sauté pan, crisp the strips of bacon over a medium heat for about 10 minutes until golden and some fat has rendered. Use a slotted spoon to transfer the bacon to the cooled pastry case, leaving the pan juices behind. Add the chopped onion to the pan and cook in the bacon fat for about 8 minutes until soft and golden; spread the cooked onion over the bacon in the case and scatter the grated Gruyère on top. Mix and bake: Whisk the 2 eggs with the 9 fluid ounces of single cream, and season with salt and freshly ground black pepper. Pour the custard gently over the bacon, onion and cheese. Bake in the oven for 25 to 30 minutes until the top is golden and the filling is just set; it should still have a slight wobble in the center. Avoid overbaking to keep the custard tender. Rest and serve: Allow the quiche to rest for 10 minutes before removing from the tin and slicing. This resting period helps the custard finish setting and produces cleaner slices. Serve warm or at room temperature with a zesty green salad.

Storage Tips

Store leftovers covered in the refrigerator for up to 3 days. Use an airtight container or wrap the sliced quiche loosely in foil to preserve the pastry’s texture. To reheat, warm individual slices in a 325 degrees Fahrenheit oven for 10 to 15 minutes until heated through, which helps the pastry regain some crispness. This quiche also freezes well: fully cool, wrap tightly in plastic and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat gently in the oven. Avoid microwaving if you want to keep the crust from becoming soggy.

Ingredient Substitutions

If Gruyère isn’t available, use Emmental, young Comté or a good-quality cheddar for a bolder flavor. For a lighter version, swap half the single cream for whole milk, though the filling will be slightly less rich. For a vegetarian option, replace bacon with smoked mushrooms or smoked tofu and add a teaspoon of smoked paprika to mimic the smoky element. To make the crust gluten free, use a commercially available gluten-free all-purpose flour blend with xanthan gum or a shortcrust mix formulated for pastry; adjust hydration slightly if needed.

Serving Suggestions

Serve slices with a bright salad of escarole or arugula tossed in a lemon vinaigrette to cut through the richness. In spring, add a simple warm potato and green bean salad on the side. For a picnic, slice and pack with cornichons, a crusty baguette and a chilled white wine. Garnish with a few fresh thyme leaves or chopped chives for color and a herbal lift. For brunch, serve with lightly dressed mixed leaves and roast cherry tomatoes.

Cultural Background

Quiche Lorraine originates from the Lorraine region of northeastern France, where the original versions were simple mixtures of eggs and cream, often with lardons rather than modern bacon. Over time, cheese and pastry were added and the dish became a symbol of rustic French comfort food. Mary Berry’s take stays true to the classic balance of savory pork, onions and custard wrapped in a tender crust, reflecting the dish’s roots as an easily portable, hearty meal that suited both farm life and festive tables.

Seasonal Adaptations

Adapt this dish to the season by changing the accompaniments and small additions. In spring, add tender asparagus tips or a handful of fresh peas. In summer, fold in a little fresh basil or swap Gruyère for a milder cheese and serve with a tomato salad. In autumn, add roasted mushrooms and a sprinkle of sage. For winter warmth, use a splash more cream and pair the quiche with roasted root vegetables and a robust red wine.

Meal Prep Tips

Make the pastry and blind-bake the case ahead of time, up to 24 hours in advance, and store in the fridge. Cook the bacon and onion ahead, refrigerate separately, and assemble everything the day you plan to bake. For batch freezer meals, fully bake, cool and freeze whole or in slices; reheat from frozen at a low temperature to avoid overcooking the custard. Use shallow, airtight containers for portioned meal prep and reheat in the oven for best results.

There is joy in the simplicity of this quiche — it’s both a weekday hero and a weekend treat. I encourage you to make it your own: test different cheeses, tinker with herbs and share the results. It’s one of those recipes that rewards small experiments and always brings people together.