Mary Berry Mushroom Quiche Recipe

This is a classic, Mary Berry-inspired mushroom quiche with a crisp, buttery shortcrust pastry and a silky, savoury custard packed with buttery mushrooms and cheese. The texture is exactly what you want from a great quiche: a tender base, a creamy centre, and a lightly golden top. It is very doable for confident beginners, especially if you follow the blind-baking steps. Set aside about 1 hour 50 minutes in total, including chilling time.

Ingredients

For the shortcrust pastry

• 200g plain flour
• 1/4 tsp fine salt
• 100g unsalted butter, cold and diced
• 1 large egg yolk
• 2 to 3 tbsp cold water (as needed)

For the mushroom filling

• 1 tbsp olive oil
• 15g unsalted butter
• 1 small onion, finely chopped
• 250g chestnut mushrooms, sliced
• 1 garlic clove, crushed (optional)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• Salt and freshly ground black pepper, to taste

For the custard

• 3 large eggs
• 200ml double cream
• 100ml whole milk
• 100g mature Cheddar or Gruyère, grated
• Pinch of ground nutmeg
• 1 tbsp chopped parsley (optional)

How to Make Mary Berry-Style Mushroom Quiche

Oven preparation and tin setup

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pastry bakes evenly and the base dries properly.
• Prep the tin: Use a 23cm loose-bottomed fluted tart tin (about 3cm deep). Lightly grease it, especially the fluted sides, so the pastry releases cleanly after baking.

Make and chill the pastry

• Rub in the butter: Put the flour and salt into a bowl. Add the cold butter and rub it in with your fingertips until the mixture looks like fine breadcrumbs.
• Bring it together: Stir in the egg yolk, then add cold water 1 tablespoon at a time, mixing until the dough just comes together. You want a soft dough, not sticky.
• Chill: Flatten into a disc, wrap, and chill for 30 minutes. This relaxes the gluten so the pastry is tender and less likely to shrink.

Roll out and blind bake

• Line the tin: Roll the chilled pastry on a lightly floured surface to about 3mm thick. Lift into the tin, press into the corners, and trim the top edge.
• Chill again (quickly): Pop the lined tin in the fridge for 10 minutes. This helps prevent slumping in the oven.
• Blind bake: Line the pastry with baking parchment and fill with baking beans or uncooked rice. Bake for 15 minutes.
• Dry the base: Carefully remove the parchment and beans, then return the pastry to the oven for 5 to 8 minutes until the base looks dry and lightly golden. Set aside while you make the filling.

Cook the mushrooms (and drive off moisture)

• Sauté the onion: Heat the olive oil and butter in a large frying pan over medium heat. Add the onion and cook for 5 to 6 minutes until softened.
• Fry the mushrooms: Add the mushrooms (and garlic, if using) and cook for 6 to 8 minutes, stirring, until the mushrooms are browned and the pan looks mostly dry.
• Season and cool: Stir in the thyme, season with salt and pepper, and tip the mixture onto a plate to cool slightly. Hot filling can start cooking the custard too early.

Mix, assemble, and bake

• Lower the oven: Reduce the oven temperature to 180°C or 160°C fan.
• Make the custard: In a jug or bowl, whisk the eggs, double cream, and milk until smooth. Stir in most of the grated cheese, nutmeg, and parsley (if using). Taste and season lightly, keeping in mind the cheese is salty.
• Fill the case: Scatter the cooled mushroom mixture evenly over the pastry base. Pour the custard over slowly. Sprinkle the remaining cheese over the top.
• Bake: Bake for 30 to 35 minutes until lightly golden and just set. The centre should have a gentle wobble when you nudge the tin.

Cooling and slicing

• Rest before serving: Leave the quiche in the tin for 10 to 15 minutes. This makes slicing neater and stops the filling from spilling.
• Serve warm or cold: Lift onto a board, slice into wedges, and serve. The flavour is lovely warm, but it also slices beautifully once fully chilled.

Tips

How do I stop a soggy bottom?

Blind bake until the base looks dry, then give it those extra minutes without the parchment and beans. If your oven runs cool, add 2 more minutes. A properly dried base is the difference between crisp and soft.

Why is my quiche watery?

It is nearly always the mushrooms. Cook them until they stop steaming and the pan is almost dry. If you stop too early, that moisture releases into the custard and makes the texture loose.

How do I keep the filling creamy, not rubbery?

Do not overbake. Pull it from the oven when the centre still has a slight wobble and the edges are set. It will finish setting as it rests.

How can I get clean slices?

Cool for at least 15 minutes, then slice with a serrated knife using gentle sawing motions. For the cleanest wedges, chill the quiche completely and slice cold.

Serving Suggestions

• With a peppery rocket salad and a simple lemon vinaigrette
• Alongside roasted cherry tomatoes or balsamic-glazed onions
• With buttered new potatoes and a spoon of chutney
• As part of a picnic spread with olives, crisps, and fresh fruit

Storage

Room temperature

Serve within 2 hours of leaving it out. If your kitchen is warm, keep it chilled until close to serving.

Refrigerator

Cool completely, then cover and refrigerate for up to 3 days. For best texture, bring slices to room temperature for 15 minutes before eating, or warm gently.

Freezing

Freeze slices (or the whole quiche) well wrapped for up to 2 months. Thaw overnight in the fridge, then reheat at 160°C fan for 10 to 15 minutes until hot in the centre, or enjoy thawed and cold.

Nutrition

• Calories: 380 kcal
• Carbohydrates: 20 g
• Protein: 11 g
• Fat: 28 g
• Saturated fat: 16 g
• Sodium: 420 mg

Nutrition values are estimates and will vary depending on ingredients and portion size.

FAQs

Mary Berry-Style Mushroom Quiche

Recipe by Milli RoseCourse: LunchCuisine: BritishDifficulty: Easy

Servings

8

slices

Prep time

30

minutes

Cooking time

55

minutes

Total time

110

minutes

Calories

380

kcal

1

hour 

25

minutes

A crisp shortcrust pastry case filled with sautéed mushrooms, cheese, and a creamy egg custard. An elegant British quiche for lunch, brunch, or a light supper.

Ingredients

• 200g plain flour

• 1/4 tsp fine salt

• 100g unsalted butter, cold and diced

• 1 large egg yolk

• 2–3 tbsp cold water

• 1 tbsp olive oil

• 15g unsalted butter

• 1 small onion, finely chopped

• 250g chestnut mushrooms, sliced

• 1 garlic clove, crushed (optional)

• 1 tsp thyme leaves (or 1/2 tsp dried)

• 3 large eggs

• 200ml double cream

• 100ml whole milk

• 100g mature Cheddar or Gruyère, grated

• Pinch of ground nutmeg

• Salt and black pepper, to taste

• 1 tbsp chopped parsley (optional)

Directions

• Make the pastry: rub butter into flour and salt, mix in egg yolk and enough cold water to bring together. Chill 30 minutes.
• Roll out and line a 23cm tart tin. Chill 10 minutes while the oven heats.
• Blind bake at 200°C (180°C fan) for 15 minutes, then remove paper/beans and bake 5–8 minutes more until dry.
• Cook onion in oil and butter, add mushrooms and thyme, and fry until all moisture evaporates. Cool slightly.
• Whisk eggs, cream, milk, cheese, nutmeg, and seasoning.
• Scatter mushrooms into the pastry case, pour over custard, and sprinkle with a little extra cheese if you like.
• Bake at 180°C (160°C fan) for 30–35 minutes until just set with a gentle wobble in the centre.
• Rest 10–15 minutes before slicing for clean wedges.

Notes

• Dry-fry the mushrooms until the pan looks almost dry to prevent a watery quiche.
• Blind baking is key for a crisp base, especially with a creamy filling.
• For neat slices, cool for at least 15 minutes, then use a serrated knife.