Mary Berry Courgette Quiche Recipe​

This Mary Berry courgette quiche is everything you want from a homemade tart: crisp pastry, a creamy egg filling, and sweet, mellow courgette flavour in every slice. The texture is beautifully light but still rich, with golden edges and a soft, just set centre. It is a straightforward bake that suits confident beginners, especially if you follow the simple tips for removing excess moisture from the courgettes. From start to finish, allow about 1 hour 25 minutes, including cooling time.

Ingredients

For the pastry case

• Butter, for greasing the tin
• 320g ready-rolled shortcrust pastry
• Plain flour, for dusting
• Baking beans or uncooked rice, for blind baking
• 1 egg white, lightly beaten (optional, for sealing)

For the courgette filling

• 2 medium courgettes (about 400g), coarsely grated
• 1 tsp fine salt
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 4 large eggs
• 200ml double cream
• 150g mature Cheddar, grated
• 25g Parmesan, grated (plus extra to finish)
• 1 tbsp chopped fresh dill or parsley
• 1/4 tsp freshly grated nutmeg
• Freshly ground black pepper, to taste

To finish (optional)

• Extra Parmesan, to sprinkle on top
• A few dill sprigs or extra herbs, to serve

How to Make Mary Berry Courgette Quiche Recipe​

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the quiche cooks evenly and the top colours nicely.
• Line the tin: Lightly grease a 23cm loose-bottomed tart tin. Unroll the shortcrust pastry and ease it into the tin, pressing it neatly into the corners. Trim the edges, then prick the base all over with a fork. Chill for 10 minutes.
• Blind bake the pastry case: Line the pastry with baking paper and fill with baking beans. Bake for 15 minutes, then lift out the paper and beans and return the case to the oven for 5 minutes to dry the base.
• Seal the base (optional but recommended): Brush the hot pastry base lightly with egg white and bake for 1 minute. This helps keep the pastry crisp once the filling goes in.
• Draw out moisture from the courgettes: Put the grated courgettes into a bowl, sprinkle with the salt, and leave for 10 minutes. Tip into a clean tea towel and squeeze very firmly over the sink until you remove as much liquid as possible.
• Soften the onion and courgette: Heat the olive oil in a frying pan over a medium heat. Cook the onion for about 8 minutes until soft but not coloured. Add the garlic for 30 seconds, then stir in the squeezed courgettes for 2 minutes. Take off the heat and let it cool slightly.
• Mix the custard filling: In a large bowl, whisk the eggs and double cream until smooth. Stir in the Cheddar, Parmesan, herbs, nutmeg, and a few grinds of black pepper, then fold in the cooked courgette mixture.
• Bake the quiche: Reduce the oven to 180°C or 160°C fan. Pour the filling into the pastry case (set the tin on a baking tray first, for easy handling). Bake for 30 to 35 minutes, until lightly golden and just set with the faintest wobble in the centre.
• Cool before slicing: Leave the quiche in the tin for 15 to 20 minutes so it can firm up. Remove the tin ring, sprinkle with extra Parmesan if you like, and slice with a sharp serrated knife.

Tips for the Best Courgette Quiche

How do I stop courgette quiche from going watery?

Courgettes hold a surprising amount of water. Salt them briefly, then squeeze them very dry in a tea towel. If the courgettes still feel damp, spread them on a plate for a few minutes before adding to the custard.

How do I avoid a soggy bottom?

Blind bake until the base looks dry and lightly sandy, not pale and doughy. Brushing with egg white is a small step that makes a big difference, especially if you want crisp slices for a picnic.

Why did my quiche crack or puff up?

A little puffing is normal, but big cracks usually mean the oven was too hot or it baked a touch too long. Bake on the middle shelf at 180°C (160°C fan) and pull it out when the centre is just set with a gentle wobble.

Can I make this quiche less rich?

Yes. Swap half the double cream for whole milk. The texture will be slightly lighter, but it still sets well as long as the courgettes are properly drained.

Serving Suggestions

• Mixed leaf salad with a sharp lemon dressing
• New potatoes with butter and chopped herbs
• Tomato soup for an easy lunch
• A spoonful of chutney or caramelised onion relish on the side

Storage

Room temperature

Once cooled, you can keep the quiche at room temperature for up to 4 hours, which makes it ideal for serving and picnics. Keep it covered so the pastry stays in good condition.

Refrigerator

Store slices in an airtight container in the fridge for up to 3 days. For the best texture, bring to room temperature for 20 minutes before eating, or reheat gently.

Freezing

Freeze individual slices tightly wrapped, then placed in a freezer bag or container, for up to 2 months. Defrost overnight in the fridge. Reheat in a 170°C (150°C fan) oven for 10 to 15 minutes until hot throughout.

Nutrition

• Calories: 360 kcal
• Carbohydrates: 18g
• Protein: 12g
• Fat: 26g
• Saturated fat: 14g
• Sodium: 520mg

Disclaimer: Nutrition values are estimates and will vary depending on the exact ingredients and brands you use.

FAQs

Mary Berry Courgette Quiche Recipe

Recipe by Milli RoseCourse: Lunch, BrunchCuisine: BritishDifficulty: Easy

Servings

8

slices

Prep time

25

minutes

Cooking time

50

minutes

Total time

85

minutes

Calories

360

kcal

1

hour 

15

minutes

A classic British courgette quiche with a crisp shortcrust pastry case, a creamy egg and cream custard, and plenty of mature Cheddar. Perfect for lunch, picnics, or an easy supper with salad.

Ingredients

• Butter, for greasing the tin

• 320g ready-rolled shortcrust pastry

• Plain flour, for dusting

• Baking beans or uncooked rice, for blind baking

• 1 egg white, lightly beaten (optional, for sealing)

• 2 medium courgettes (about 400g), coarsely grated

• 1 tsp fine salt

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 1 garlic clove, crushed

• 4 large eggs

• 200ml double cream

• 150g mature Cheddar, grated

• 25g Parmesan, grated (plus extra to finish)

• 1 tbsp chopped fresh dill or parsley

• 1/4 tsp freshly grated nutmeg

• Freshly ground black pepper, to taste

• A few dill sprigs or extra herbs, to serve (optional)

• Extra Parmesan, to sprinkle on top (optional)

Directions

• Preheat the oven to 200°C (180°C fan). Grease a 23cm loose-bottomed tart tin.
• Roll the pastry (if needed) and line the tin. Prick the base all over with a fork, then chill for 10 minutes.
• Blind bake: line with baking paper, fill with baking beans, and bake for 15 minutes. Remove beans and paper, then bake 5 minutes more.
• Optional: brush the hot base with egg white and return to the oven for 1 minute to seal.
• Salt the grated courgettes, leave 10 minutes, then squeeze very dry in a clean tea towel.
• Soften onion in olive oil for 8 minutes, add garlic for 30 seconds, then stir in the courgettes for 2 minutes. Cool slightly.
• Whisk eggs, cream, nutmeg, pepper, herbs, and cheeses in a bowl. Stir in the courgette mixture.
• Lower oven to 180°C (160°C fan). Pour filling into the pastry case and bake for 30–35 minutes until just set and lightly golden.
• Cool for 15–20 minutes before slicing. Serve warm or at room temperature.

Notes

• Squeezing the courgettes dry is the secret to a quiche that sets properly and slices neatly.
• For the crispest base, blind bake well and seal the pastry with egg white.
• Cool the quiche for at least 15 minutes before cutting to prevent the filling from dragging.