This Mary Berry Courgette Quiche is a creamy and savory recipe, which is made with tender courgettes and mature Cheddar cheese. It’s the perfect summer lunch, a classic vegetarian dish ready in about 1 hour and 30 minutes.
Mary Berry Courgette Quiche Ingredients
A classic combination for a light and summery tart.
For the Pastry:
- 175g (6oz) plain flour, plus extra for dusting
- 85g (3oz) cold hard butter or margarine, cut into cubes
- 3 tablespoons cold water
For the Filling:
- 2 medium courgettes (about 400g total)
- 25g (1oz) butter
- 1 large onion, finely chopped
- 175g (6oz) mature Cheddar cheese, grated
- 3 large eggs
- 200ml (7fl oz) single cream
- 50ml (2fl oz) milk
- Salt and freshly ground black pepper
How To Make Mary Berry Courgette Quiche
A step-by-step guide to this classic vegetarian dish.
- Make the Pastry: Tip the flour into a large bowl. Add the cold, cubed butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Add the cold water and bring the dough together into a ball.
- Line and Chill the Tin: On a lightly floured surface, roll out the pastry and use it to line a 20cm (8in) loose-bottomed flan tin. Press the pastry into the sides, trim the excess, and prick the base with a fork. Chill in the refrigerator for 30 minutes.
- Blind Bake the Crust: Preheat the oven to 220°C (200°C Fan/Gas Mark 7). Line the chilled pastry case with baking parchment, fill with baking beans, and bake for 15 minutes. Remove the beans and paper and bake for another 5 minutes until the base is lightly golden.
- Cook the Filling: While the pastry bakes, reduce the oven temperature to 180°C (160°C Fan/Gas Mark 4). Coarsely grate the courgettes. In a frying pan, melt the butter and gently cook the chopped onion for 5 minutes until soft. Add the grated courgette and cook for another 5-10 minutes, until all the excess moisture has evaporated.
- Assemble the Quiche: Spoon the cooked onion and courgette mixture into the bottom of the baked pastry case. Sprinkle the grated Cheddar cheese over the top.
- Add Custard and Bake: In a jug, whisk together the eggs, single cream, and milk. Season well with salt and pepper. Carefully pour this custard mixture into the quiche. Bake for 25–30 minutes, until the filling is golden and just set with a very slight wobble in the center.
Recipe Tips
For a perfect, creamy quiche with a crisp crust every time.
- How do I prevent a soggy bottom? “Blind baking” the pastry case before adding the wet filling is Mary Berry’s secret to a perfectly crisp crust. This initial bake cooks and seals the pastry, preventing the custard from making it soggy.
- How do I keep the filling from being watery? It is absolutely crucial to cook the grated courgette until all the liquid it releases has evaporated. Courgettes hold a lot of water, which will ruin the texture of your custard if not removed.
- How do I know when the quiche is done? The key is to not overcook it. The quiche is perfectly baked when the edges are set, but the very center still has a slight jiggle or wobble when you gently shake the tin. It will continue to set as it cools.
- Can I use a different cheese? Yes. While a strong, mature Cheddar provides a classic, tangy flavor, this quiche would also be delicious with other cheeses like Gruyère, a crumbly Wensleydale, or a strong goat’s cheese.
What To Serve With Courgette Quiche
Simple sides to complete this light and easy meal.
This light and savory quiche is perfect for a simple lunch, brunch, or a light dinner. It pairs beautifully with:
- A crisp green salad with a sharp lemon vinaigrette
- A simple tomato and basil salad
- Buttered new potatoes
How To Store Courgette Quiche
Keeping your delicious quiche fresh.
- Refrigerate: Once completely cooled, cover the quiche and store it in the refrigerator for up to 3 days.
- Reheat: You can enjoy leftovers cold or gently reheat slices in a moderate oven (180°C/350°F) for 10-15 minutes until warmed through. This will also help to re-crisp the pastry.
Mary Berry Courgette Quiche Nutrition Facts
An estimated guide per serving.
- Calories: 440 kcal
- Carbohydrates: 26 g
- Protein: 16 g
- Fat: 30 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
While homemade pastry is highly recommended for the best flavor and texture, you can absolutely use a store-bought, ready-made shortcrust pastry case or a sheet of ready-to-roll pastry as a convenient shortcut.
A watery or split custard is often the result of overcooking, which causes the eggs to curdle. It can also happen if the courgettes were not cooked down enough and released their water into the custard during baking. Make sure the vegetable mixture is quite dry before adding it to the case.
Of course. Fresh thyme or chives would be a delicious addition to the custard mixture, and they pair beautifully with courgette and cheese.
Try More Recipes:
Mary Berry Courgette Quiche Recipe
Description
A classic and comforting Courgette Quiche inspired by Mary Berry, featuring a buttery homemade pastry filled with tender sautéed courgettes and mature Cheddar cheese in a rich, creamy custard.
Ingredients
Instructions
- Pastry: Rub the cold butter into the flour. Add 3 tbsp cold water to form a dough. Roll out and line a 20cm (8in) flan tin. Chill for 30 minutes.
- Blind Bake: Preheat oven to 220°C/425°F. Blind bake the chilled pastry case for 15 minutes with baking beans, then 5 minutes without, until golden.
- Filling: Reduce oven to 180°C/350°F. Sauté the onion in butter until soft. Add the grated courgette and cook until all moisture has evaporated.
- Layer the cooked courgette and onion, then the grated cheese in the bottom of the baked pastry case.
- Custard: Whisk the eggs, single cream, and milk together with a pinch of salt and pepper.
- Pour the custard mixture over the cheese and vegetables.
- Bake for 25-30 minutes, until golden and just set with a slight wobble in the center.
Notes
- Blind baking the pastry case first is the essential secret to preventing a “soggy bottom.”
- It is crucial to cook all the water out of the grated courgettes to ensure a creamy, not watery, filling.
- Do not overcook the quiche; it is perfect when the center has a slight jiggle. It will set fully as it cools.
- This quiche is delicious served hot, warm, or at room temperature.
