Name: Mary Berry Vegetable Quiche Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Ingredients: 175g plain flour, plus extra for dusting; 85g cold unsalted butter, cut into small cubes; 1 medium egg yolk; 2 to 3 tbsp cold water; a pinch of fine salt; 1 small courgette, sliced into half-moons roughly 5mm thick; 1 red pepper, deseeded and cut into 1cm strips; 100g fresh baby spinach; 1 small red onion, finely sliced; 1 tbsp olive oil; salt and freshly ground black pepper; 3 medium eggs; 200ml double cream; 75ml whole milk; 75g mature cheddar, coarsely grated; salt and white pepper to taste; a pinch of freshly grated nutmeg

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This vegetable quiche has a short, buttery pastry case with a crisp base and a silky, set egg custard inside, packed with tender roasted courgette, sweet red pepper, wilted spinach, and a gentle tang of mature cheddar running through every slice. It holds its shape when cut, with a pale golden top that browns slightly at the edges and a filling that is firm yet yielding rather than rubbery or watery. This mary berry vegetable quiche recipe is straightforward enough for a weeknight dinner but presentable enough for a summer lunch spread, with no tricky pastry techniques required. From start to finish, it is ready in around 1 hour 20 minutes, including chilling time.

The balance of vegetables here keeps the filling colourful and well-seasoned without turning wet, which is one of the most common problems with homemade quiche. Blind baking the pastry case first ensures the base stays crisp even after the custard is added, a small step that makes a noticeable difference to the finished result.

Ingredients

For the shortcrust pastry:
175g plain flour, plus extra for dusting
85g cold unsalted butter, cut into small cubes
1 medium egg yolk
2 to 3 tbsp cold water
A pinch of fine salt

For the vegetable filling:
1 small courgette, sliced into half-moons roughly 5mm thick
1 red pepper, deseeded and cut into 1cm strips
100g fresh baby spinach
1 small red onion, finely sliced
1 tbsp olive oil
Salt and freshly ground black pepper

For the custard:
3 medium eggs
200ml double cream
75ml whole milk
75g mature cheddar, coarsely grated
Salt and white pepper to taste
A pinch of freshly grated nutmeg

How to Make Mary Berry Vegetable Quiche Recipe

Make the pastry: Place the flour, salt, and cold butter cubes into a large bowl. Rub the butter into the flour using your fingertips until the mixture resembles coarse breadcrumbs with no large lumps of butter remaining. Add the egg yolk and 2 tablespoons of cold water, then mix with a palette knife until the dough just begins to clump together. If it still looks dry, add the final tablespoon of water. Turn out onto a lightly floured surface, press into a flat disc, wrap in cling film, and chill in the refrigerator for 20 minutes. Cold pastry shrinks less during blind baking.
Preheat the oven: Set the oven to 190C, 170C fan, gas mark 5. Place a flat baking sheet on the middle shelf to heat up, as resting the tin on a hot surface helps the base cook through from underneath.
Line and blind bake the case: Roll the chilled pastry out on a lightly floured surface to roughly 3mm thick, then use it to line a 23cm loose-bottomed fluted tart tin. Press it gently into the fluted edges and allow a small overhang at the top. Prick the base all over with a fork, line with a circle of baking paper, fill with baking beans or uncooked rice, and bake on the heated tray for 15 minutes. Remove the paper and beans, then return to the oven for a further 5 minutes until the base looks dry and very lightly coloured. Trim any excess pastry with a sharp knife while still warm.
Cook the vegetables: Heat the olive oil in a wide frying pan over a medium heat. Add the red onion and cook for 3 to 4 minutes until softened. Add the courgette and red pepper strips and cook for a further 5 minutes, stirring occasionally, until just tender and beginning to take on a little colour at the edges. Add the spinach and stir for 1 minute until wilted completely. Season well with salt and pepper. Tip the vegetables onto a clean plate lined with kitchen paper and leave to cool for 5 minutes. Removing excess moisture now prevents a soggy filling.
Make the custard: Whisk together the eggs, double cream, and milk in a jug until fully combined. Stir in most of the grated cheddar, reserving a small handful for the top. Season with salt, white pepper, and a pinch of grated nutmeg.
Assemble and bake: Reduce the oven to 180C, 160C fan, gas mark 4. Spread the cooled vegetables evenly across the base of the pastry case. Pour the custard mixture over slowly, allowing it to settle between the vegetables. Scatter the reserved cheddar across the surface. Bake for 25 to 30 minutes until the custard is just set with a very slight wobble in the centre when gently moved. Leave to cool in the tin for at least 10 minutes before slicing, as the custard firms up further as it cools.

Tips for the Best Vegetable Quiche

Why is the bottom of my quiche pastry soggy?

The two most common causes are skipping the blind bake and adding vegetables that are still wet. Always blind bake the case fully before adding the filling, and make sure the cooked vegetables are drained and cooled on kitchen paper before they go in.

Why did my custard filling crack on top?

Cracking usually means the oven was too hot or the quiche was left in too long. The custard should still have a slight wobble when removed from the oven. It will set fully as it rests outside the oven.

How do I stop the pastry from shrinking down the tin?

Make sure the pastry is well chilled before baking and pressed firmly into the sides of the tin without being stretched. Stretching warm pastry into shape is the main cause of shrinkage.

Why is my vegetable filling watery after baking?

Courgette and spinach both release water when heated. Cook them fully in the pan first and drain them on kitchen paper before assembling. Adding raw vegetables directly to the custard is a reliable way to get a wet result.

How do I get a deep golden colour on top without over-baking the custard?

Scatter the cheese on top rather than mixing all of it into the custard. Cheese on the surface browns faster and gives good colour without needing extra cooking time that would set the custard too firmly.

Serving Suggestions

Serve at room temperature alongside a dressed green salad with a sharp mustard vinaigrette for a balanced lunch.
Slice into thin wedges and serve alongside a grazing board of cold meats, olives, and crusty bread for an informal spread.
Pair with a bowl of roasted tomato soup for a satisfying midweek supper.
Serve warm with new potatoes tossed in butter and chopped chives for a more substantial plate.
Cut into small squares and serve as part of a picnic spread, as the quiche holds together well once fully cooled and chilled.

Storage

Room Temperature

Store in an airtight container at room temperature for up to 1 day, provided the kitchen is cool.

Refrigerator

Once fully cooled, wrap the quiche loosely in cling film or store in an airtight container and refrigerate for up to 3 days. Bring to room temperature for 20 to 30 minutes before serving for the best texture, as cold custard can feel dense and rubbery straight from the fridge.

Freezing

Cool the quiche completely, then wrap individual slices tightly in cling film followed by a layer of foil and freeze for up to 2 months. Defrost overnight in the refrigerator and reheat at 170C, 150C fan for 12 to 15 minutes until warmed through.

Nutrition

Calories: 370 kcal
Carbohydrates: 26g
Protein: 12g
Fat: 25g
Saturated Fat: 13g
Sodium: 290mg

Nutrition values are estimates based on average ingredient weights and may vary depending on the specific brands and quantities used.

FAQs

Can I use ready-made shortcrust pastry instead of making my own?

Yes, a 320g sheet of ready-rolled shortcrust pastry works well here and saves considerable time. Use it in exactly the same way, lining the tin and blind baking as described before adding the filling.

Can I make this quiche ahead of time?

Yes, this quiche is well suited to making a day in advance. Bake it fully, cool completely, then cover and refrigerate. The pastry stays reasonably crisp and the flavour actually deepens slightly overnight.

Can I use different vegetables in the filling?

Certainly. Sliced mushrooms, roasted cherry tomatoes, blanched asparagus tips, or fine green beans all work well. The key rule is to cook any vegetable fully before adding it to the custard so excess moisture is released beforehand.

What size tin works best for this recipe?

A 23cm loose-bottomed fluted tart tin gives the best depth and portions. A 20cm tin will produce a deeper quiche and may need an extra 5 minutes of baking time. Avoid using a fixed-base tin, as removing the quiche cleanly is much harder.

Can I make this vegetable quiche gluten free?

Yes, replace the plain flour with a gluten-free plain flour blend and add half a teaspoon of xanthan gum to the pastry if it is not already included in the blend. Handle the pastry gently as gluten-free pastry is more fragile when rolling.

Conclusion

This mary berry vegetable quiche recipe brings together a crisp, golden pastry case with a tender, well-seasoned custard filling full of colourful vegetables and a good tang of cheddar. The method is reliable and straightforward, with a few careful steps, particularly blind baking and draining the vegetables, that make the difference between a firm, sliceable quiche and a wet, sunken one. This recipe makes 6 generous portions, ideal for a shared table or for lunches across several days.

Whether served warm from the oven at a weekend lunch or sliced cold for a weekday lunchbox, this quiche is a practical and satisfying bake. If you give it a try, leave a comment below with how it turned out or share it with someone who would enjoy it. If you enjoyed this, you might also like the Mary Berry Yorkshire Pudding Recipe for another classic from the British table.