Mary Berry Roasted Vegetable Quiche Recipe

This Mary Berry Roasted Vegetable Quiche is a creamy and hearty recipe, which is made with tender roasted vegetables and nutty Gruyère cheese. It’s the perfect vegetarian centerpiece for a special lunch or supper, ready in about 2 hours.

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Mary Berry Roasted Vegetable Quiche Ingredients

A classic combination for a truly show-stopping vegetarian tart.

For the Pastry:

225g (8oz) plain flour, plus extra for dusting
175g (6oz) cold butter, cubed
1 free-range egg, beaten
1 tablespoon cold water

For the Filling:

2 onions, cut into wedges
200g (7oz) baby courgettes, halved lengthways
260g (9½oz) fresh spinach
1-2 tbsp olive oil
300ml (10fl oz) double cream
4 free-range eggs
180g (6½ oz) Gruyère cheese, grated
Salt and freshly ground black pepper

How To Make Mary Berry Roasted Vegetable Quiche

A step-by-step guide to this impressive and flavorful dish.

Make the Pastry: In a food processor or a large bowl, pulse or rub the cold butter into the flour until the mixture resembles breadcrumbs. Add the beaten egg and 1 tablespoon of cold water and mix until the dough just comes together into a ball.
Line and Chill the Tin: On a lightly floured surface, roll out the pastry to a circle large enough to line a 28cm (11in) loose-bottomed fluted tart tin. Press the pastry into the tin and prick the base with a fork. Chill in the refrigerator for 15 minutes.
Blind Bake the Crust: Preheat the oven to 180°C (160°C Fan/Gas 4). Line the chilled pastry case with baking paper, fill with baking beans, and bake for 10 minutes. Remove the paper and beans and bake for another 10-15 minutes, until the pastry is pale golden.
Roast the Vegetables: Increase the oven temperature to 200°C (180°C Fan/Gas 6). Toss the onions and courgettes with olive oil, salt, and pepper. Tip onto a large baking tray and roast for 30-40 minutes, turning halfway, until tender and golden-brown.
Prepare the Filling: While the vegetables roast, wilt the spinach in a covered pan with a splash of boiling water. Let it cool, then gather it into a ball and squeeze out as much water as possible. Roughly chop the dry spinach. In a jug, whisk together the cream, eggs, and half of the grated cheese, and season well with salt and pepper.
Assemble and Bake: Reduce the oven temperature back to 180°C (160°C Fan/Gas 4). Sprinkle the remaining cheese over the base of the baked pastry case. Pile in the roasted vegetables and the chopped spinach, distributing them evenly. Pour the cream mixture over the top.
Final Bake: Bake the quiche for 25–35 minutes, or until the filling is set and golden-brown on top. Let it cool slightly before serving.

Mary Berry Roasted Vegetable Quiche Recipe

Recipe Tips

For a perfect, creamy quiche with a crisp crust every time.

How to 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 squeeze the wilted spinach as dry as you possibly can. Use a clean tea towel or your hands to wring out every last drop of water. Spinach holds a surprising amount of liquid, 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 up as it cools.
Can I make the pastry ahead of time? Yes, this is a great time-saver. You can make the pastry dough, wrap it well in cling film, and store it in the refrigerator for up to 2 days before you plan to roll it out and bake it.

What To Serve With Roasted Vegetable Quiche

Classic accompaniments for this versatile vegetarian dish.

This hearty vegetable quiche is a wonderful centerpiece for a lunch or light dinner. It pairs beautifully with:

A simple green salad with a sharp lemon vinaigrette
Buttered new potatoes with a sprinkle of mint
A side of coleslaw or a fresh tomato salad

How To Store Roasted Vegetable Quiche

Keeping your delicious quiche fresh.

Refrigerate: Once completely cooled, cover the quiche with plastic wrap or foil and store it in the refrigerator for up to 3 days.
Reheat: To serve leftovers, you can enjoy them 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 Roasted Vegetable Quiche Nutrition Facts

An estimated guide per serving.

Calories: 500 kcal
Carbohydrates: 25 g
Protein: 18 g
Fat: 35 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use different vegetables?

Yes, this quiche is very versatile. Feel free to use other good roasting vegetables like red bell peppers, aubergine (eggplant), fennel, or asparagus. Just ensure they are roasted until tender before being added to the quiche.

Can I use a different cheese?

Gruyère gives a wonderful nutty and savory flavor. However, if you can’t find it, a strong, mature Cheddar, Emmental, or Comté would be delicious substitutes.

Do I have to make my own pastry?

While homemade pastry is highly recommended for the best flavor and texture, you can certainly use a good-quality, store-bought shortcrust pastry sheet as a convenient shortcut.

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