Mary Berry Roasted Vegetable Quiche Recipe

Name: Mary Berry Roasted Vegetable Quiche Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 175g plain flour; 75g cold unsalted butter, cubed; 1 large egg yolk; 2 to 3 tablespoons cold water; Pinch of salt; 1 medium courgette, cut into small chunks; 1 red pepper, deseeded and cut into small pieces; 1 small red onion, cut into thin wedges; 150g cherry tomatoes, halved; 2 garlic cloves, left whole and unpeeled; 2 tablespoons olive oil; 3 large eggs; 200ml double cream; 50g mature cheddar cheese, grated; 25g Parmesan cheese, finely grated; Small handful of fresh basil leaves; Salt and freshly ground black pepper; Pinch of ground nutmeg; Baking beans or dried pulses for blind baking

This Mary Berry roasted vegetable quiche is a beautiful, golden-topped tart loaded with Mediterranean-style roasted vegetables in a creamy egg custard, all nestled in a crisp, buttery shortcrust pastry. The flavours are deep and sweet from the roasting, the texture is silky and just set in the centre, and the pastry shatters with every forkful. It is a straightforward recipe that suits confident beginners and experienced bakers alike. From start to finish, you will need about 1 hour and 30 minutes, including roasting the vegetables and blind baking the pastry.

Mary Berry has always championed simple, reliable recipes that taste far more impressive than the effort involved, and this roasted vegetable quiche is a perfect example. The combination of courgettes, red peppers, red onion, and cherry tomatoes brings colour, sweetness, and a lovely depth of flavour to the filling. A handful of fresh basil and a scattering of Parmesan on top lift the whole dish into something truly special. Whether you are serving it warm for supper, at room temperature for a picnic, or cold straight from the fridge the next day, this quiche delivers every single time.

Ingredients

For the Shortcrust Pastry

175g plain flour
75g cold unsalted butter, cubed
1 large egg yolk
2 to 3 tablespoons cold water
Pinch of salt

For the Roasted Vegetables

1 medium courgette, cut into small chunks
1 red pepper, deseeded and cut into small pieces
1 small red onion, cut into thin wedges
150g cherry tomatoes, halved
2 garlic cloves, left whole and unpeeled
2 tablespoons olive oil
Salt and freshly ground black pepper

For the Egg Custard Filling

3 large eggs
200ml double cream
50g mature cheddar cheese, grated
25g Parmesan cheese, finely grated
Small handful of fresh basil leaves
Salt and freshly ground black pepper
Pinch of ground nutmeg

Kitchen Equipment

23cm (9-inch) loose-bottomed fluted tart tin
Baking sheet
Baking beans or dried pulses
Greaseproof paper or baking parchment
Rolling pin
Large mixing bowl
Whisk or fork
Roasting tin
Wire cooling rack

Preparation and Cooking Time

Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 1 hour 30 minutes (including chilling)
Servings: 6 to 8 slices

How to Make Mary Berry Roasted Vegetable Quiche

Make the pastry: Place the plain flour, salt, and cold cubed butter into a large bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. Add the egg yolk and cold water one tablespoon at a time, stirring with a knife until the dough just comes together. Bring it into a smooth ball with your hands, wrap in cling film, and chill in the fridge for at least 20 minutes.
Preheat the oven and roast the vegetables: Preheat the oven to 200°C (180°C fan, gas mark 6). Spread the courgette, red pepper, red onion wedges, cherry tomatoes, and garlic cloves onto a roasting tin. Drizzle with olive oil, season with salt and pepper, and toss everything together. Roast for 25 to 30 minutes until the vegetables are tender, slightly charred at the edges, and beautifully caramelised. Remove from the oven and set aside to cool slightly. Squeeze the roasted garlic from its skin and roughly chop it.
Roll out and line the tin: On a lightly floured surface, roll out the chilled pastry to a circle large enough to line the 23cm tart tin. Carefully lift the pastry into the tin, pressing it gently into the base and sides. Trim the excess pastry from the edges, leaving a small overhang to allow for any shrinkage during baking. Prick the base lightly with a fork and chill for 10 minutes.
Blind bake the pastry case: Line the pastry case with baking parchment and fill with baking beans or dried pulses. Place on a baking sheet and bake for 15 minutes. Remove the parchment and beans, then return the pastry to the oven for a further 5 minutes until the base looks dry and feels sandy to the touch. This step prevents a soggy bottom and gives you a beautifully crisp shell.
Reduce the oven temperature: Lower the oven temperature to 180°C (160°C fan, gas mark 4). This gentler heat allows the egg custard to set slowly and evenly without puffing up or cracking.
Prepare the custard filling: In a mixing bowl, whisk together the eggs, double cream, grated cheddar, a pinch of nutmeg, and a good seasoning of salt and pepper until smooth and well combined. Do not overwhisk. You want it smooth but not frothy.
Assemble the quiche: Scatter the roasted vegetables evenly across the base of the blind-baked pastry case. Tear a few basil leaves and tuck them among the vegetables. Pour the custard mixture gently over the top, allowing it to settle into all the gaps. Sprinkle the grated Parmesan over the surface and add a few more small basil leaves on top.
Bake the quiche: Place the tart tin on the baking sheet and bake for 25 to 30 minutes until the filling is just set with a very slight wobble in the centre. The top should be golden and lightly puffed. Do not overbake, as the filling will continue to set as it cools.
Cool and serve: Remove from the oven and allow the quiche to cool in the tin for at least 10 to 15 minutes before carefully removing from the loose-bottomed tin. Serve warm, at room temperature, or chilled. This quiche is wonderful at any temperature.

Tips for the Perfect Roasted Vegetable Quiche

How do I stop my quiche pastry from getting soggy?

Blind baking is the single most important step. Make sure you bake the pastry shell fully before adding the filling. After removing the baking beans, return the pastry to the oven for those extra 5 minutes so the base dries out completely. You can also brush the hot pastry base with a thin layer of beaten egg and pop it back in the oven for 1 minute to create a seal that blocks moisture from the custard.

Why are my roasted vegetables making the quiche watery?

Roasted vegetables release liquid as they cool, so it is important to let them cool and rest on kitchen paper before adding them to the pastry case. Roasting at a high temperature also helps drive off excess moisture. Avoid overcrowding the roasting tin. Spread the vegetables out in a single layer so they roast rather than steam.

How do I know when the quiche is perfectly baked?

The quiche is ready when the edges are set and golden, but the very centre still has a gentle wobble when you give the tin a light shake. It should not be liquid in the middle, just softly set. It will firm up beautifully as it cools. Overbaking will give you a rubbery, dry filling, so trust the wobble and remove it from the oven at the right moment.

Can I make the pastry ahead of time?

Yes, the pastry dough can be made up to 2 days in advance. Wrap it tightly in cling film and store it in the fridge. You can also freeze the pastry dough for up to 1 month. Thaw it in the fridge overnight before rolling. You can even blind bake the pastry case the day before and store it in the tin, covered, at room temperature.

What is the best cheese combination for a vegetable quiche?

A blend of mature cheddar for sharpness and Parmesan for a salty, nutty finish works beautifully in this recipe. If you want a milder flavour, try Gruyère instead of cheddar. Goat cheese crumbled over the top before baking adds a lovely tangy creaminess. Avoid very soft cheeses that release too much moisture.

Serving Suggestions

Serve warm with a crisp green salad dressed in a simple lemon vinaigrette for a light lunch or supper.
Pair with buttered new potatoes and steamed green beans for a more substantial meal.
Pack slices into lunchboxes with cherry tomatoes and carrot sticks for a satisfying midday meal.
Cut into small wedges and serve as part of a buffet spread alongside cold meats, crusty bread, and pickles.
Enjoy at room temperature on a picnic blanket with hummus, olives, and sourdough bread.
Serve alongside a bowl of roasted tomato soup for a cosy weekend lunch.

Storage

Room Temperature

The quiche can sit at room temperature for up to 2 hours after baking. This is ideal for serving at a gathering, buffet, or picnic. Cover loosely with a clean tea towel or foil to keep it fresh. Do not leave it out for longer than 2 hours, especially in warm weather, due to the egg and cream content.

Refrigerator

Once completely cooled, cover the quiche with cling film or store slices in an airtight container. It will keep well in the fridge for up to 3 days. Reheat individual slices in the oven at 160°C for 10 to 12 minutes until warmed through. You can also enjoy it cold straight from the fridge, which many people prefer.

Freezing

This quiche freezes very well. Allow it to cool completely, then wrap the whole quiche or individual slices tightly in cling film followed by a layer of foil. Freeze for up to 2 months. To serve, thaw overnight in the fridge and reheat in the oven at 160°C for 15 to 20 minutes. Do not refreeze once thawed.

Nutrition Information

Approximate values per serving (based on 8 slices):

Calories: 365 kcal
Carbohydrates: 22g
Protein: 11g
Fat: 26g
Saturated Fat: 15g
Sodium: 310mg

These nutritional values are estimates and may vary depending on specific ingredients used and portion sizes.

Frequently Asked Questions

Can I use shop-bought pastry for this quiche?

Yes, a good quality ready-rolled shortcrust pastry works perfectly and saves time. Simply unroll it, line the tin, trim the edges, and blind bake as described. If using an all-butter variety, the flavour and texture will be very close to homemade.

What other vegetables can I use in this quiche?

You can swap or add vegetables based on what you have. Roasted butternut squash, aubergine, asparagus, spinach, and mushrooms all work beautifully. Just make sure any vegetables you use are cooked and drained of excess moisture before adding them to the pastry case.

Can I make this quiche without cream?

You can replace the double cream with full-fat milk or a mixture of half milk and half crème fraîche. The filling will be slightly less rich and silky, but it will still taste wonderful and set properly. Avoid using skimmed or semi-skimmed milk, as the filling may not set firmly enough.

Is this quiche suitable for vegetarians?

Yes, this roasted vegetable quiche is fully vegetarian. Just check that any cheese you use is made with vegetarian rennet. Most supermarket cheddar and Parmesan-style hard cheeses now offer vegetarian options clearly labelled on the packaging.

Can I add meat to this quiche?

Absolutely. Chopped cooked bacon, shredded ham, or crumbled cooked sausage all pair well with the roasted vegetables. Scatter the meat across the pastry base along with the vegetables before pouring over the custard.

Why did my quiche pastry shrink during baking?

Pastry shrinks when it has not been chilled long enough before baking or when it has been stretched while lining the tin. Always chill the pastry-lined tin for at least 10 minutes before blind baking. Press the pastry gently into the tin without pulling or stretching it, and leave a small overhang to trim after baking.