Move beyond the humble cinnamon roll.
Classic Quiche Lorraine, with crispy bacon, caramelized onions and earthy Gruyère cheese, cooked up in a rich cream and egg custard, gets its name from the Lorraine region in France. Although there are many variations using a wide variety of ingredients, such as Quiche au Fromage, Quiche aux Champignons or Quiche aux Épinards, when it comes to classic quiche flavours, Quiche Lorraine reigns supreme. It's the ultimate savoury pie, and this recipe from the queen of baking is "absolutely scrumptious". Mary Berry's Quiche Lorraine Serves 4 For the filling: 6 oz/175g unsmoked streaky bacon rashers, rinds removed, cut into strips 1 onion, peeled and chopped 4 1/2 oz/125g Gruyère cheese, grated 2 large eggs (I used 3) 9 fl oz single cream Salt and freshly ground black pepper 2 sprigs fresh thyme For Mary Berry's pastry: 9 oz plain flour, plus extra for dusting 4 oz chilled butter, cut into cubes 4 tbsp cold water, or more as needed First make the pastry: tip the flour into a large mixing bowl. Add the butter and rub in gently with fingertips until the mixture resembles fine breadcrumbs. Add 4-5 tablespoons cold water until the pastry comes together in a ball. Roll out the dough on a lightly floured surface and use it to line an 8-inch loose-bottomed flan tin. Ideally, use a fluted tin. Chill in the fridge for 30 minutes. Meanwhile, preheat the oven to 425°F. Prick the pastry case all over with a fork, to prevent air bubbles forming during baking. Line the base and sides with baking parchment and weigh it down with baking beans. Place on a baking sheet and bake for 10 minutes. Remove the beans and paper and bake the empty case for a further 10 minutes, or until the base is lightly browned. Trim the overhanging pastry. Reduce the oven temperature to 350°F. Crisp the bacon in a sauté pan over a medium heat for 10-12 minutes. Transfer to the cooled pastry case with a slotted spoon. Leave the juices in the pan. Place the onion in the pan and cook over a medium heat for 8-10 minutes or until golden. Add to the quiche lorraine and top with the cheese. In a bowl, combine the eggs, cream, salt and pepper, then pour into the quiche. Sprinkle the thyme over the top, and bake for 30-40 minutes until golden and just set. Be careful not to overcook the quiche, or the filling will become tough and full of holes. Very nice served with a lovely green salad. British food writer, chef and television presenter Mary Berry
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