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.
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.
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.
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.
Whisk eggs, cream, and milk in a bowl until well combined.
Season lightly with salt and pepper.
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 overflows.
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.
Find it online: https://britishbakingrecipes.co.uk/mary-berry-vegetable-quiche/