Mary Berry’s quick & easy quiche Lorraine recipe
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This quiche Lorraine is a classic French, a dish with a 500 year history originating in the eastern French region of Lorraine, and only becoming popular outside that region in the 20th century. Quiche Lorraine might not be the most forgiving dish for your waistline, but forget that and look upon it as the treat it undoubtedly is. France is, after all, the fountainhead of all the best indulgences, and it’s impossible to deny the power of bacon, cheese and cream, all wrapped inside buttery pastry (although we'd note that the original recipes for quiche Lorraine did not include cheese, if you can believe it).
This version comes to you courtesy of the Great British Baking doyenne Mary Berry, who knows her way around a baking project if anyone does. It's a versatile recipe that will work for any occasion: there are precious few recipes more handy to have in the house when you’re working from home for a simple lunch, but equally it's a dish that will always be welcomed by guests. 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. What could be nicer?
Next on Mary Berry’s cooking list, try her Beef Wellington.
Recipe extracted from Mary Berry’s Cookery Course, published by DK, £25.
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