Name: Mary Berry Crustless Quiche Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 tbsp sunflower oil; 1 medium onion, finely chopped; 150g smoked bacon lardons; 100g chestnut mushrooms, thinly sliced; 100g mature Cheddar cheese, coarsely grated; 2 tbsp fresh flat-leaf parsley, finely chopped; 4 large eggs; 200ml double cream; 100ml whole milk; quarter tsp fine sea salt; quarter tsp ground white pepper; pinch of freshly grated nutmeg; softened butter for greasing

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This mary berry crustless quiche is a silky, golden-set egg custard packed with savoury fillings, baked until just firm with a gentle wobble at the centre. Without a pastry shell, the filling takes centre stage, giving a lighter result that holds its shape cleanly when sliced.

It suits any occasion from a weekday lunch to a weekend gathering, and the preparation is straightforward enough for a complete beginner. The egg-to-cream ratio produces a tender, creamy interior with a lightly browned top. From start to finish, it is ready in around 55 minutes.

Ingredients

For the filling
1 tbsp sunflower oil
1 medium onion, finely chopped
150g smoked bacon lardons
100g chestnut mushrooms, thinly sliced
100g mature Cheddar cheese, coarsely grated
2 tbsp fresh flat-leaf parsley, finely chopped

For the custard
4 large eggs
200ml double cream
100ml whole milk
quarter tsp fine sea salt
quarter tsp ground white pepper
pinch of freshly grated nutmeg

To prepare the tin
softened butter, for greasing

How to Make Mary Berry Crustless Quiche

Preheat and prepare: Heat the oven to 180C (160C fan, gas mark 4). Butter a 23cm round loose-bottomed flan tin or ovenproof dish generously, making sure to coat the sides as well as the base. This step prevents the egg custard from sticking and allows for clean slices.
Cook the bacon and onion: Warm the sunflower oil in a frying pan over a medium heat. Add the lardons and cook for 4 to 5 minutes until the fat renders and the edges begin to turn golden. Add the onion and continue to cook for a further 3 minutes until softened and translucent.
Add the mushrooms: Tip in the sliced mushrooms and cook for 2 to 3 minutes, stirring occasionally, until any moisture has evaporated from the pan. Leaving wet mushrooms in the mixture will thin the custard and prevent it setting cleanly.
Layer the tin: Spread the cooked bacon, onion, and mushroom mixture evenly across the base of the prepared tin. Scatter two-thirds of the grated Cheddar over the top, then sprinkle the chopped parsley evenly across the filling.
Make the custard: Crack the eggs into a large jug and beat lightly with a fork. Pour in the double cream and milk, then add the salt, white pepper, and nutmeg. Whisk together until fully combined and smooth. Beating gently rather than vigorously keeps the texture silky rather than airy.
Fill and top: Pour the egg custard slowly and evenly over the filling in the tin. Scatter the remaining Cheddar over the surface, which will form a golden, lightly crusted top during baking.
Bake: Place the tin on the middle shelf of the oven and bake for 30 to 35 minutes, until the custard is set with a very slight wobble in the centre when gently shaken. The top should be pale golden with a few darker patches over the cheese.
Rest and serve: Remove from the oven and leave to rest in the tin for 5 to 10 minutes before slicing. Resting allows the custard to firm up fully, so each slice holds its shape on the plate.

Tips for the Best Crustless Quiche

Why is my crustless quiche watery in the middle?

This usually happens when the vegetables were not cooked thoroughly before adding them to the tin. Always cook mushrooms until the pan is dry, as they release a large amount of water. Wet fillings disrupt the custard’s ability to set properly.

Why did my quiche puff up and then collapse?

Overbeating the eggs incorporates too much air, which causes the custard to puff dramatically in the oven and then sink as it cools. Whisk the eggs and cream together only until the mixture is smooth and combined, nothing more.

How do I stop the top of my quiche from browning too quickly?

If the surface is colouring before the centre has set, lay a loose sheet of foil gently over the top for the final 10 minutes of baking. This shields the cheese without trapping steam, so the custard continues to firm up underneath.

Why is my crustless quiche rubbery rather than creamy?

A rubbery texture comes from baking at too high a temperature or leaving it in the oven too long. The custard should be just set with a faint wobble when it comes out. It will continue to firm as it rests out of the oven.

How do I get clean slices from a crustless quiche?

Always allow the quiche to rest for at least 5 minutes before attempting to cut it. Use a sharp knife and wipe the blade between slices. Chilling the quiche completely and slicing it cold also gives very neat edges if it is being served at room temperature later.

Serving Suggestions

Serve warm with a crisp green salad dressed lightly with a Dijon mustard vinaigrette.
Pair with sliced cherry tomatoes and crusty bread for a simple lunch spread.
Plate alongside new potatoes tossed in butter and chives for a more substantial evening meal.
Serve at room temperature as part of a buffet or picnic spread, as it holds its shape well when cool.
Accompany with a small pot of chutney, such as caramelised onion or tomato relish, for added depth alongside each slice.

Storage

Room Temperature

The quiche can sit at room temperature for up to 2 hours after baking, covered loosely with foil.

Refrigerator

Once fully cooled, cover the tin with cling film or transfer slices to an airtight container and refrigerate for up to 3 days. Bring the quiche to room temperature for around 20 minutes before serving, or warm individual slices in a low oven at 160C for 8 to 10 minutes.

Freezing

Wrap individual slices tightly in cling film and then in foil before placing in a freezer-safe bag, and freeze for up to 2 months. Defrost overnight in the refrigerator and reheat as above; avoid microwaving from frozen, as this causes the custard to become rubbery.

Nutrition

Calories: 310 kcal
Carbohydrates: 4g
Protein: 16g
Fat: 26g
Saturated Fat: 13g
Sodium: 520mg

Nutrition values are estimates based on the ingredients listed and may vary depending on the specific brands used and the size of each serving.

FAQs

Can I use single cream instead of double cream in this recipe?

Single cream can be used, but the result will be slightly less rich and the custard may be a touch firmer in texture. For the most tender, creamy interior, double cream gives the best outcome. A combination of single cream and whole milk will work as a middle option.

Can I make this crustless quiche ahead of time?

Yes, it bakes well the day before. Allow it to cool completely, cover, and refrigerate. Warm it gently in the oven before serving or bring it to room temperature if serving cold. The flavour often deepens slightly by the next day.

Can I swap the bacon for a vegetarian alternative?

Absolutely. Replace the bacon lardons with a mix of roasted peppers, sun-dried tomatoes, or spinach. Make sure any watery vegetables like spinach are cooked and squeezed dry before going into the tin, using the same method as the mushrooms.

What size tin works best for this quiche?

A 23cm round flan tin gives the ideal depth for the custard to set evenly without taking too long to cook through. A 20cm tin will give a slightly deeper, more set quiche and may need an extra 5 minutes in the oven.

Can I add extra cheese on top or change the variety?

Yes, Gruyere, smoked Gouda, or a firm Lancashire cheese all work well in place of Cheddar and each gives a slightly different flavour note to the finished quiche. Using a stronger melting cheese on top produces a deeper golden colour during baking.

Conclusion

This mary berry crustless quiche recipe delivers a custard that is smooth and lightly set, with the savoury depth of bacon, mushroom, and melted Cheddar throughout. Without the need for pastry, the preparation is quick and the result is a dish that works equally well warm or at room temperature. This recipe makes 6 generous slices and is suited to lunch, a light supper, or a buffet table.

If you give it a try, leave a comment below to share how it turned out, and feel free to pass the recipe on to anyone who enjoys a reliable, fuss-free bake. For another classic from the same repertoire, you might also enjoy the mary berry cheese scones recipe, which pairs beautifully with a slice of this quiche for a full savoury spread.