Description

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.

Ingredients

Scale

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 with parchment, and fill 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.

Instructions