Mary Berry Leek and Bacon Quiche

I first made this quiche on a rainy Tuesday, thinking it’d be a light lunch. What I ended up with? A rich, custardy masterpiece that had my neighbour popping round “just to return a book” and conveniently staying for a slice (or two).

To be honest, it nearly flopped the first time. I rushed the pastry, didn’t chill it long enough, and ended up with a sad, shrunken shell and a bottom that was more swamp than shortcrust. But once I got that sorted—and added an extra punch of Dijon—it became a proper teatime favourite.

If you’ve ever had a quiche that was bland, watery, or worse, soggy-bottomed, let me show you how I fixed that.

Why This One Works So Well

Most quiches promise a creamy centre—but Mary’s delivers. What makes this one sing is the balance: sweet leeks, salty bacon, and just enough Gruyère to make it indulgent without claggy.

The pastry’s buttery but holds its structure. And that thin slick of Dijon mustard under the filling? Game changer. It wakes up the whole bake.

I’ve tested this five times now (yes, five), and here’s what stood out:

• Cooking the bacon properly (until crisp, not just warm) keeps it from turning rubbery later.
• Letting the leek mixture cool before adding to the pastry stops the custard from scrambling.
• Using double cream instead of milk makes it set like silk.

INGREDIENTS + WHY THEY MATTER

• Plain Flour (225g) – Standard base, but don’t skip dusting your surface or it’ll stick like mad.
• Cold Butter (150g) – Needs to be cold to get that flaky texture. I once used room temp and got a greasy mess.
• Egg (1) – Helps bind the pastry. Without it, the dough cracks like old paint.
• Leeks (2 medium) – Sweetens and softens the bake. Sauté well to avoid watery bits.
• Unsmoked Streaky Bacon (350g) – Crisp edges are key. I’ve tried smoked too—works, but bolder flavour.
• Dijon Mustard (2 tbsp) – Adds brightness. It’s subtle but essential. Don’t skip it.
• Gruyère (175g) – Melts beautifully. Swiss cheese works in a pinch, but isn’t as nutty.
• Eggs (6) – Sets the filling. Less than six and it doesn’t hold its shape.
• Double Cream (600ml) – Makes it velvety. Milk just isn’t the same.
• Parsley (2 tbsp) – Freshens the whole thing. Dried parsley? Don’t bother.
• Salt and Pepper – Season generously. I under-seasoned once, and it was flat.

Ingredient Swaps That Hold Up

• Gluten-Free Pastry: I’ve used a pre-made GF shortcrust—worked well, just needed a bit more blind baking.
• Veggie Option: Skip the bacon and sauté mushrooms with the leeks. Add a pinch of smoked paprika to mimic the depth.
• No Gruyère? Try mature cheddar. It’s sharper but still creamy.
• No Double Cream? I tested it with half single cream, half crème fraîche. Worked, but slightly tangier.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Soggy bottom	Pastry not baked long enough	Blind bake fully and dry out after removing beans
Shrunk crust	Didn’t chill the pastry	Chill at least 15 mins after lining the tin
Rubbery bacon	Didn’t crisp it before adding	Cook until golden and most of the fat renders
Leaky filling	Poured custard too quickly	Fill halfway, place tin in oven, then top up

How to Make Mary Berry’s Leek and Bacon Quiche

1. Make the Pastry: Blitz flour and butter to breadcrumbs. Add egg plus a splash of water. Knead gently to a smooth dough. Wrap and chill for 15 minutes.
2. Roll and Line: Roll pastry to 3mm thick. Press into tart tin, prick base, and chill again for 15 minutes.
3. Blind Bake: Line with parchment and baking beans. Bake at 200°C for 15–20 minutes. Remove beans, bake 5–10 more to dry out.
4. Cook Filling: Fry bacon and leeks in butter for 15 minutes. Cover and simmer 10 minutes. Uncover, crank heat, crisp bacon and evaporate liquid. Let cool.
5. Build Layers: Spread mustard on pastry. Add leek-bacon mix. Sprinkle half the cheese.
6. Add Custard: Whisk eggs, cream, parsley, salt and pepper. Pour over, add remaining cheese.
7. Bake: Bake at 190°C for 30–35 minutes until golden and just set. Rest 10 minutes before slicing.

Tips from My Kitchen

• I always bake mine in an old metal tart tin—it browns the base better than ceramic.
• I pull it out just before it fully sets—it firms as it cools.
• I use the back of a spoon to spread the mustard—it keeps it even.
• Don’t skip cooling the leek mix—it will scramble the custard otherwise.

Storage and Serving

• Fridge: Keeps well for 3 days. I cover with foil and reheat at 160°C until warm.
• Freezer: Wrap in foil, freeze whole or in slices. Reheat from chilled after overnight thaw.
• Serve With: A peppery rocket salad or tomato and onion salad. Crusty bread optional but lovely.

FAQs – Real Query Answers

Can I make this quiche ahead of time?
Absolutely. Bake the whole thing, cool completely, and refrigerate. Tastes even better the next day.

What’s the best cheese substitute for Gruyère?
Mature cheddar works well. Comté is closest in texture and flavour if you can find it.

Can I use puff pastry instead?
I’ve tried it once—it works in a pinch, but the filling is heavy, so the base stayed soggy.

How do I stop my pastry from shrinking?
Chill the lined tin before baking, and don’t stretch the dough to fit—let it rest into place.

Can I make it without cream?
You can try crème fraîche or a mix of milk and full-fat Greek yoghurt, but it won’t be as silky.

Try More Recipes:

• Mary Berry Garlic Mushroom Penne Gratin
• Mary Berry Lasagne Express
• Mary Berry Venison Casserole
• Mary Berry Spatchcock Poussin