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 please note that the original recipes for quiche Lorraine did not include cheese, if you can believe it). This particular version comes to you courtesy of the Great British baking doyenne Mary Berry, whose recipes can always be relied upon. You can eat this quiche warm from the oven in winter, with a zesty salad in the summer (this escarole salad is a great option), or pack it into a wicker hamper alongside some other delicious picnic treats.