Name: Mary Berry Courgette Quiche Recipe
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 30 min
Ingredients: 175g plain flour, plus extra for dusting; 85g cold unsalted butter, cubed; 1 pinch salt; 2-3 tbsp cold water; 2 medium courgettes, coarsely grated; 1 tsp fine salt, for salting the courgette; 1 tbsp olive oil; 1 small onion, finely chopped; 2 large eggs; 150ml double cream; 50ml whole milk; 100g mature cheddar, grated; 25g Parmesan, finely grated; 1 pinch freshly grated nutmeg; black pepper, to taste

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This courgette quiche has a crisp, buttery pastry case filled with a soft, savoury custard studded with tender ribbons of courgette and flecks of golden cheese. The filling sets to a gentle wobble, never rubbery, with a light nutmeg warmth running through it.

It is a reliable choice for a light lunch, a picnic, or a buffet table, and it slices neatly once cooled. The courgette is salted first to draw out moisture, so the base stays crisp rather than soggy. From start to finish, it is ready in around 1 hour 30 minutes, including chilling time for the pastry.

Ingredients

For the pastry

175g plain flour, plus extra for dusting
85g cold unsalted butter, cubed
1 pinch salt
2-3 tbsp cold water

For the filling

2 medium courgettes, coarsely grated
1 tsp fine salt, for salting the courgette
1 tbsp olive oil
1 small onion, finely chopped
2 large eggs
150ml double cream
50ml whole milk
100g mature cheddar, grated
25g Parmesan, finely grated
1 pinch freshly grated nutmeg
Black pepper, to taste

How to Make Mary Berry Courgette Quiche

Make the pastry: Rub the cold butter into the flour and salt with your fingertips until the mixture looks like fine breadcrumbs, then stir in just enough cold water to bring it together into a dough.
Chill the dough: Wrap the pastry in cling film and rest it in the fridge for 30 minutes; this relaxes the gluten so the pastry shrinks less during baking.
Line the tin: Roll the pastry out on a lightly floured surface and line a 20cm loose-bottomed tart tin, pressing it well into the corners and trimming the edges.
Blind bake the case: Line the pastry with baking paper and baking beans, then bake at 200C for 15 minutes before removing the paper and beans and baking for a further 5 minutes until pale gold.
Salt the courgette: Toss the grated courgette with the fine salt and leave in a sieve for 10 minutes, then squeeze out the liquid firmly with your hands or a clean tea towel; this step keeps the finished quiche from turning watery.
Cook the vegetables: Heat the olive oil in a frying pan and cook the onion for 5 minutes until soft, then add the drained courgette and cook for 2-3 minutes more before setting aside to cool slightly.
Make the custard: Whisk the eggs, double cream, milk, nutmeg and a good grind of black pepper together in a jug until smooth.
Assemble the quiche: Scatter the courgette mixture and most of the cheddar over the pastry base, pour over the custard, then finish with the remaining cheddar and the Parmesan.
Bake the quiche: Lower the oven to 160C and bake for 30-35 minutes until the filling is just set with a slight wobble in the centre.
Cool before slicing: Leave the quiche to cool in the tin for at least 15 minutes so the filling firms up enough to cut cleanly.

Tips for the Best Mary Berry Courgette Quiche

Why is my quiche watery in the middle?

This usually means the courgette was not salted and drained properly before use. Squeeze out as much liquid as you can before it goes into the tart case.

Why did my pastry shrink in the tin?

This happens when the dough is not chilled for long enough before baking. Always rest the pastry for a full 30 minutes and avoid stretching it when lining the tin.

Why is the base of my quiche soggy?

A soggy base is usually caused by skipping the blind bake or underbaking it. Bake the empty case until it is pale gold all over before adding the filling.

How do I know when the quiche is properly set?

Give the tin a gentle shake; the filling should have a small wobble only in the very centre, with the edges firm. It will continue to set slightly as it cools.

Why did my filling puff up and then sink?

This is caused by baking at too high a temperature, which makes the eggs overcook and trap air. Keep the oven at 160C for the filling stage so it cooks gently and stays smooth.

Serving Suggestions

Serve warm or at room temperature with a simple green salad dressed in lemon and olive oil
Pair with new potatoes tossed in butter and chives for a fuller lunch
Add a few slices to a picnic box alongside cold meats and chutney
Cut into small squares and serve as canapés for a summer drinks party
Offer with a chilled glass of dry white wine for a light evening meal

Storage

Room temperature

Keep the quiche in an airtight container for up to 4 hours if serving the same day.

Refrigerator

Store in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving for the best texture.

Freezing

Wrap the cooled quiche tightly in cling film and foil, or freeze in slices for easy portioning, and keep for up to 2 months. Defrost overnight in the fridge and warm gently in the oven before serving.

Nutrition

Calories: 320 kcal
Carbohydrates: 18g
Protein: 10g
Fat: 23g
Saturated Fat: 13g
Sodium: 340mg

Nutrition values are estimates and can vary depending on the exact ingredients and portion sizes used.

FAQs

Can I use a different vegetable instead of courgette?

Yes, leeks or spinach work well in place of courgette, though spinach should be wilted and squeezed dry first to avoid excess moisture.

Can I make this quiche ahead of time?

Yes, it can be baked a day in advance and kept in the fridge, then served cold or gently reheated before serving.

Can I freeze courgette quiche?

Yes, it freezes well once fully cooled. Wrap it tightly and freeze for up to 2 months, then defrost in the fridge before reheating.

What size tin works best for this recipe?

A 20cm loose-bottomed tart tin gives the right depth of filling and a good pastry-to-filling ratio.

Can I make this quiche without a pastry case?

Yes, the filling can be baked in a greased dish on its own as a crustless version, though it will have a softer, more custardy finish throughout.

Conclusion

This courgette quiche brings together crisp pastry, a creamy set custard and the mild sweetness of courgette in a dish that suits everything from a weekday lunch to a summer gathering. Salting the courgette and baking the filling gently are the two details that make the difference between a soggy result and a clean, neat slice.

This recipe makes one 20cm quiche, giving 6 generous slices or 8 smaller ones for a buffet spread. Give it a try, leave a comment with how it turned out, and share it with anyone who loves a good savoury bake. If you enjoyed this, you might also like mary berry chocolate cupcakes recipe.