James Martin Quiche Lorraine

This James Martin Quiche Lorraine is a classic French-inspired bake with a rich, silky custard and a crisp, buttery pastry base. The filling is savoury and deeply comforting, with smoky bacon and creamy cheese in every bite. It is a straightforward recipe that suits confident beginners and experienced home cooks alike. From start to finish, allow around 1 hour and 20 minutes, including baking and resting time.

Ingredients

For the Pastry

• 200g plain flour
• 100g cold unsalted butter, cubed
• 1 large egg yolk
• 2 to 3 tbsp cold water
• A pinch of salt

For the Filling

• 200g smoked bacon lardons
• 150g Gruyère cheese, grated
• 3 large eggs
• 300ml double cream
• 100ml whole milk
• Freshly ground black pepper
• A small pinch of nutmeg

How to Make James Martin Quiche Lorraine

• Prepare the Oven and Tin:Preheat the oven to 190°C or 170°C fan. Lightly grease a 23cm loose-bottomed tart tin and set it aside.
• Make the Pastry:Place the flour, butter, and salt into a bowl. Rub together with your fingertips until the mixture resembles fine breadcrumbs. Add the egg yolk and enough cold water to bring it together into a smooth dough. Shape into a disc, wrap, and chill for 20 minutes.
• Blind Bake the Pastry:Roll out the chilled pastry on a lightly floured surface. Line the tart tin, pressing gently into the edges. Trim the excess and prick the base with a fork. Line with baking parchment and baking beans. Bake for 15 minutes, then remove the beans and parchment and bake for a further 5 minutes until lightly golden.
• Prepare the Filling:Cook the bacon lardons in a dry frying pan until crisp. Drain on kitchen paper. In a bowl, whisk the eggs, cream, and milk until smooth. Season with black pepper and nutmeg.
• Assemble and Bake:Scatter the bacon evenly over the pastry base, followed by the grated cheese. Pour over the egg mixture carefully. Bake for 30 to 35 minutes until just set with a gentle wobble in the centre.
• Cool and Serve:Remove from the oven and allow the quiche to rest for 10 minutes before slicing. This helps the filling set fully and improves texture.

Tips for the Best Quiche Lorraine

Why Is My Quiche Watery?

This usually comes from underbaking or using low-fat cream. Always bake until the centre is just set and use full-fat dairy for best results.

How Do I Keep the Pastry Crisp?

Blind baking is essential. Make sure the pastry base is fully cooked before adding the filling.

Can I Make This Without Cheese?

Traditional Quiche Lorraine includes cheese in modern versions. You can reduce it slightly, but removing it entirely will affect flavour and texture.

Should I Season With Salt?

Bacon and cheese add enough salt. Taste before adding any extra to avoid over-seasoning.

Serving Suggestions

• Serve warm with a green salad and vinaigrette
• Pair with roasted tomatoes or steamed asparagus
• Enjoy cold as part of a picnic spread

Storage

Room Temperature

Keep for up to 6 hours once cooled, covered lightly.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently or enjoy cold.

Freezing

Freeze whole or in slices for up to 2 months. Defrost overnight in the fridge before reheating.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 28g
• Protein: 14g
• Fat: 30g
• Saturated fat: 17g
• Sodium: 520mg

Nutritional values are estimates and may vary based on ingredients used.

FAQs

Mary Berry 3-Layer Victoria Sponge Recipe

Recipe by Rose MeltonCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Light, fluffy Mary Berry 3-Layer Victoria Sponge filled with strawberry jam and freshly whipped cream. A classic British cake perfect for any occasion.

Ingredients

• 225g unsalted butter, softened

• 225g caster sugar

• 4 large eggs

• 225g self-raising flour

• 1 tsp baking powder

• 2 tbsp milk

• 150ml double cream

• 2 tbsp icing sugar

• 4–5 tbsp strawberry jam

• Fresh strawberries, sliced

• Icing sugar, for dusting

• Butter, for greasing tins

• Baking parchment

Directions

• Preheat oven to 180°C (160°C Fan). Grease and line three 8-inch round cake tins.
• Place butter, caster sugar, eggs, flour, baking powder and milk into a large bowl.
• Beat with an electric mixer for about 2 minutes until pale, smooth and fully combined.
• Divide evenly between tins and level the tops.
• Bake for 20–25 minutes until golden, springy and cooked through.
• Cool in tins for 5 minutes, then turn out onto a wire rack to cool completely.
• Whip double cream with icing sugar until soft peaks form.
• Sandwich the sponges with strawberry jam and whipped cream.
• Dust with icing sugar and decorate with fresh strawberries before serving.

Notes

• Ensure butter is fully softened for best rise.
• Do not open the oven door early to prevent sinking.
• Sponge layers can be frozen unfilled for up to 3 months.