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Mary Berry Courgette Quiche

Mary Berry Courgette Quiche
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Print Recipe

Mary Berry Courgette Quiche is a savoury open tart made with shortcrust pastry filled with lightly sautéed courgettes, cheese, eggs, and cream. The mixture bakes into a custard-like filling that is soft, creamy, and full of garden-fresh flavour.

Ingredients

Scale

  • 1 × 23cm (9-inch) shortcrust pastry case (homemade or shop-bought, pre-baked)

  • 2 medium courgettes (thinly sliced or grated)

  • 1 small onion (finely chopped)

  • 150g grated cheddar or gruyère cheese

  • 3 large eggs

  • 200ml double cream or evaporated milk

  • 1 tbsp olive oil

  • ½ tsp dried thyme or mixed herbs

  • Salt and black pepper to taste

Instructions

  • Preheat the oven: Heat your oven to 180°C (350°F) for even baking.

  • Prepare the courgettes: Slice or grate the courgettes, then pat dry to remove excess moisture.

  • Sauté the vegetables: Heat oil, then soften the onion for a few minutes before adding courgettes. Cook until moisture evaporates.

  • Season well: Sprinkle herbs, salt, and pepper over the vegetables for balanced flavour.

  • Fill the pastry case: Spread the cooked courgettes evenly over the base of the blind-baked pastry shell.

  • Add cheese: Scatter grated cheese over the courgettes for a rich, creamy texture.

  • Make the custard: Whisk eggs and cream together until smooth, then season lightly.

  • Pour gently: Fill the pastry case with the custard mixture, ensuring it covers the vegetables.

  • Bake until set: Bake for 25–30 minutes until golden on top and just set in the centre.

  • Cool slightly: Allow the quiche to rest for 10 minutes before slicing.

Find it online: https://maryberrycooks.co.uk/mary-berry-courgette-quiche/