Mary Berry Vegetable Quiche

Savory, comforting, and packed with fresh vegetables, this Mary Berry Vegetable Quiche is a delicious way to bring flavor and elegance to your table. Whether served warm or cold, for lunch, dinner, or a picnic, this classic quiche offers a golden, flaky pastry base filled with a creamy egg custard and vibrant seasonal vegetables. With Mary Berry’s signature touch, this quiche is easy to prepare yet delivers outstanding taste and texture every time.

What is Mary Berry’s Vegetable Quiche?

The Mary Berry Vegetable Quiche is a baked, savory tart made with a crisp shortcrust pastry filled with sautéed vegetables, eggs, cream, and cheese. It’s gently baked until golden and set, with a custardy texture inside and a lightly crisp top. Mary Berry’s version keeps the process straightforward while focusing on balanced flavors and perfect consistency.

Other Popular Recipes

• Mary Berry Blackcurrant Coulis
• Mary Berry Summer Fruit Terrine
• Mary Berry Fork Biscuits
• Mary Berry Steak Marinade
• Nigella Bavette Steak

Why You Should Try This Recipe

• Great use of seasonal vegetables – Versatile and adaptable.
• Perfect for make-ahead meals – Can be served hot or cold.
• Flaky, buttery crust – Classic shortcrust pastry baked to golden perfection.
• Creamy and satisfying filling – Rich, cheesy custard with tender veg.
• Ideal for picnics, brunch, or a light dinner – Travels and stores well.
• Easy to customize – Add or swap ingredients as you like.

Ingredients Needed to Make Mary Berry Vegetable Quiche

For the Pastry:

• Plain flour – 225g (1¾ cups)
• Cold butter – 100g (cubed)
• Salt – a pinch
• Cold water – 2–3 tablespoons

For the Filling:

• Mixed vegetables – 300g total (e.g. red pepper, courgette, spinach, onion, mushrooms)
• Olive oil – 1 tablespoon
• Eggs – 4 large
• Double cream – 200ml
• Whole milk – 100ml
• Grated mature cheddar – 100g (or a mix with Gruyère)
• Salt and black pepper – to taste
• Fresh herbs (optional) – parsley, thyme, or chives

Equipment Needed

• 9-inch fluted tart tin (preferably loose-bottomed)
• Rolling pin
• Mixing bowl
• Saucepan or frying pan
• Whisk
• Baking beans or dried lentils
• Parchment paper

Instructions to Make Mary Berry Vegetable Quiche

Step 1: Make the Pastry

• Rub flour and butter together with your fingertips until the mixture resembles breadcrumbs.
• Add cold water, 1 tablespoon at a time, mixing until a dough forms.
• Shape into a disc, wrap, and chill in the fridge for 20 minutes.

Step 2: Prepare the Crust

• Preheat oven to 200°C (180°C fan) or 400°F.
• Roll out pastry on a floured surface and line the tart tin.
• Prick the base with a fork, line it with parchment, and fill it with baking beans.
• Blind bake for 15 minutes, remove beans, and bake for another 5–7 minutes until lightly golden.

Step 3: Prepare the Vegetables

• Chop vegetables evenly into bite-sized pieces.
• Heat olive oil in a pan, sauté vegetables for 5–7 minutes until just softened.
• Season with salt, pepper, and herbs. Let cool slightly.

Step 4: Make the Custard

• Whisk eggs, cream, and milk in a bowl until well combined.
• Season lightly with salt and pepper.

Step 5: Assemble the Quiche

• Spread cooked vegetables evenly over the base of the pastry case.
• Sprinkle grated cheese on top.
• Pour over the egg custard mixture gently to avoid overflow.

Step 6: Bake

• Reduce oven to 180°C (160°C fan) or 350°F.
• Bake for 30–35 minutes, or until the custard is set and golden.
• Let cool slightly before slicing.

What Goes Well With Mary Berry Vegetable Quiche

• Mixed green salad with vinaigrette – Refreshing and light.
• Potato salad – For a heartier meal.
• Fresh fruit platter – Adds natural sweetness to the table.
• Roasted baby potatoes – Crisp and comforting.
• Pickled vegetables – For a tangy contrast.
• Crusty baguette slices – Great for scooping up any extra filling.

Expert Tips for Making the Best Mary Berry Vegetable Quiche

Make your quiche shine with these handy tips:

• Chill the pastry before rolling – Prevents shrinking during baking.
• Blind bake for a crisp base – Avoids sogginess once filled.
• Cool veggies before adding to pastry – Keeps custard from curdling.
• Use a mix of cream and milk – Achieves a rich but balanced texture.
• Don’t overfill with custard – Leave a slight gap to avoid overflow.
• Let the quiche rest after baking – Makes slicing cleaner and easier.
• Use firm vegetables – They hold up better during baking.

Easy Variations of Mary Berry Vegetable Quiche

Try these ideas to change up the flavor:

• Add feta or goat cheese – For a tangy twist.
• Include roasted tomatoes or sun-dried tomatoes – Adds depth and color.
• Use caramelized onions – Sweetens the base beautifully.
• Add spinach and mushrooms – A hearty, earthy pairing.
• Try dairy-free cheese and oat milk – For a lighter, allergy-friendly version.
• Top with fresh herbs after baking – Adds a burst of flavor and freshness.

Best Practices to Store Mary Berry Vegetable Quiche

• Cool completely before storing – Prevents condensation.
• Refrigerate in an airtight container – Lasts up to 3 days.
• Freeze in slices – Wrap individually in cling film and store for up to 2 months.
• Label and date frozen portions – For easy meal planning.

Best Practices to Reheat Mary Berry Vegetable Quiche

• Oven method (best): 160°C (325°F) for 15–20 minutes, uncovered.
• Microwave (for quick reheating): Use medium power to avoid overcooking.
• Cover with foil if reheating whole quiche – Retains moisture.
• Avoid overheating – Overcooking can cause the custard to split.

How Can I Make Mary Berry’s Vegetable Quiche Healthier?

• Use wholemeal flour for pastry – Adds fiber.
• Reduce cream and increase milk – Lightens the custard.
• Use reduced-fat cheese – Maintains flavor with fewer calories.
• Add more vegetables – Increases nutrients and bulk.
• Skip pastry and bake crustless – Great for low-carb diets.
• Serve with salad instead of starchy sides – Balances the meal.

Nutrition Value (per slice):

• Calories: 310
• Protein: 10g
• Fat: 21g
• Carbohydrates: 20g
• Sugar: 3g
• Fiber: 2g
• Sodium: 280mg

FAQs

Should I pre-cook vegetables before adding them to quiche?

Yes, vegetables should be lightly sautéed or steamed before adding to the quiche. This removes excess moisture and ensures they are fully cooked and flavorful when the quiche is baked.

How do I prevent a soggy bottom in vegetable quiche?

Blind baking the pastry shell before adding the filling creates a barrier that prevents the custard from soaking into the crust, ensuring a crisp base.

Can I use milk instead of cream in quiche?

Yes, you can substitute whole milk for some or all of the cream. However, using a mix of both gives the best balance of richness and a smooth custard texture.

Why is my quiche filling watery?

Watery filling usually results from high-moisture vegetables not being pre-cooked or drained properly. Always cook and cool vegetables before adding them to the egg mixture.

Final Words

This Mary Berry Vegetable Quiche Recipe is a deliciously simple way to turn fresh vegetables into a satisfying, elegant dish. With a buttery crust, creamy filling, and colorful veggie medley, it’s perfect for any time of day.

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