Mary Berry Vegetarian Quiche Recipe

Mary Berry’s Vegetarian Quiche is a delicious and versatile dish, perfect for lunch, picnics, or light dinners. This quiche features a buttery pastry crust filled with creamy custard, colourful vegetables, and a hint of cheese for richness. It’s simple to make, beautifully golden when baked, and full of fresh, savoury flavours that even meat-lovers will enjoy.

What is Mary Berry’s Vegetarian Quiche?

A vegetarian quiche is a savoury tart made with shortcrust pastry and a creamy egg filling combined with a variety of vegetables. Mary Berry’s version is both hearty and elegant — balancing flaky pastry, creamy texture, and vibrant vegetables such as spinach, peppers, and tomatoes.

Other Mary Berry Popular Recipes

• Mary Berry Hot Cross Buns
• Mary Berry Lemon Chicken
• Mary Berry Thai Chicken Curry
• Mary Berry Panang Chicken

Why This Recipe is Worth Trying

• Perfect for any meal – Ideal for brunch, lunch, or dinner.
• Rich and satisfying – A creamy filling with crisp pastry.
• Customizable – Works with many different vegetables and cheeses.
• Freezer-friendly – Great for batch cooking or meal prep.
• Mary Berry’s signature simplicity – Straightforward steps for guaranteed results.

Essential Ingredients to Make Mary Berry’s Vegetarian Quiche

For the pastry:

• 200g plain flour
• 100g cold unsalted butter, diced
• 2–3 tbsp cold water
• Pinch of salt

For the filling:

• 1 tbsp olive oil
• 1 red onion, finely sliced
• 1 red pepper, diced
• 100g baby spinach
• 150g cherry tomatoes, halved
• 3 large eggs
• 200ml double cream (or crème fraîche)
• 100ml milk
• 100g grated mature cheddar or Gruyère cheese
• Salt and freshly ground black pepper
• 1 tsp dried thyme or fresh herbs of choice

Handy Kitchen Tools for Best Results

• 23cm loose-bottom tart tin
• Rolling pin
• Mixing bowl
• Whisk
• Frying pan
• Baking beans or rice for blind baking

Step-by-Step Guide to Making Mary Berry’s Vegetarian Quiche

Step 1: Make the pastry

In a bowl, rub the butter into the flour and salt using your fingertips until the mixture resembles fine breadcrumbs. Add cold water gradually and mix until a soft dough forms. Wrap in cling film and chill for 20 minutes.

Step 2: Prepare the pastry case

Roll out the pastry on a lightly floured surface and use it to line the tart tin. Trim the edges neatly and prick the base with a fork. Chill again for 10 minutes.

Step 3: Blind bake the pastry

Preheat the oven to 200°C (180°C fan). Line the pastry case with baking paper, fill with baking beans, and bake for 15 minutes. Remove the beans and paper, then bake for another 5 minutes until lightly golden.

Step 4: Prepare the vegetables

Heat olive oil in a pan and sauté the onion and red pepper for 5–7 minutes until soft. Add the spinach and cook until just wilted. Remove from the heat and let it cool slightly.

Step 5: Make the custard mixture

In a bowl, whisk together the eggs, cream, and milk. Season with salt, pepper, and thyme or fresh herbs.

Step 6: Assemble the quiche

Spread the cooked vegetables evenly over the base of the pastry case. Scatter the cherry tomatoes and grated cheese on top, then pour in the egg mixture.

Step 7: Bake the quiche

Reduce the oven temperature to 180°C (160°C fan) and bake for 25–30 minutes, or until golden and set in the centre.

Step 8: Cool and serve

Allow the quiche to cool slightly before removing it from the tin. Serve warm or at room temperature with a fresh salad or roasted vegetables.

What I Got Wrong (And How I Fixed It)

• Soggy pastry base – Blind baking before adding the filling solved it.
• Watery filling – Allowed vegetables to cool and drained any excess liquid.
• Overbaked edges – Covered the crust with foil halfway through baking.

Healthier Ways to Make Mary Berry’s Vegetarian Quiche

• Use wholemeal flour for added fibre in the crust.
• Swap double cream with low-fat crème fraîche.
• Add extra spinach or kale for nutrients.
• Use olive oil pastry instead of butter for a lighter base.

Ingredient Substitutions for Mary Berry Vegetarian Quiche

• Red pepper → Courgettes or mushrooms for variation.
• Cheddar → Feta or goat cheese for tanginess.
• Double cream → Single cream or Greek yogurt.
• Spinach → Kale or chard for a heartier filling.

Pairing Ideas: What to Serve With Vegetarian Quiche

• Green salad – A crisp and refreshing side.
• Roasted potatoes – For a more filling meal.
• Tomato chutney – Adds sweetness and spice.
• Coleslaw – Offers a crunchy, creamy contrast.
• Herb buttered asparagus – Light and elegant pairing.

Expert Tips for Vegetarian Quiche Success

• Chill the pastry before baking – Prevents shrinking.
• Use room-temperature eggs – For a smoother filling.
• Don’t overfill the case – It can spill during baking.
• Let it rest before slicing – Helps the custard set properly.
• Add cheese last – Keeps the top golden and bubbly.

Creative Ways to Customize Vegetarian Quiche

• Add sun-dried tomatoes for a richer flavour.
• Mix in roasted butternut squash for sweetness.
• Sprinkle herbs or seeds over the crust before baking.
• Use blue cheese and caramelized onions for a gourmet twist.
• Make mini quiches for parties or lunch boxes.

Storing Vegetarian Quiche the Right Way

• Cool completely before storing.
• Keep in the fridge for up to 3 days.
• Freeze slices in airtight containers for up to 2 months.
• Reheat gently to maintain texture.

How to Reheat Vegetarian Quiche (If Needed)

• Oven method: Warm at 170°C for 10–12 minutes.
• Microwave: Heat slices for 30–40 seconds.
• From frozen: Thaw overnight, then reheat as above.

Nutritional Breakdown (per serving)

• Calories: ~360 kcal
• Protein: 14 g
• Carbohydrates: 24 g
• Fat: 22 g
• Fibre: 3 g
• Sugar: 4 g

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FAQs

How do you stop a vegetarian quiche from going soggy?

To prevent a soggy base, always blind bake the pastry before adding the filling. Let the vegetables cool completely and drain off any excess moisture before mixing them with the egg custard.

Why is my quiche filling watery after baking?

A watery quiche often means the vegetables released too much liquid or the filling was overbaked. Sauté vegetables before adding them and bake just until the centre is set but still slightly wobbly.

Can I make vegetarian quiche ahead of time?

Yes, you can make quiche up to a day in advance. Bake it fully, let it cool, then refrigerate. Reheat in the oven at 170°C for 10 minutes before serving for the best texture and flavour.

What vegetables work best in a vegetarian quiche?

Spinach, peppers, onions, mushrooms, courgettes, and cherry tomatoes work wonderfully. Use a mix of colours and textures to create a visually appealing and flavourful quiche.

Wrapping It Up

Mary Berry’s Vegetarian Quiche is a delightful combination of flaky pastry, creamy custard, and fresh vegetables. It’s elegant enough for special occasions yet easy enough for everyday cooking.