Mary Berry Roasted Vegetable Quiche Recipe

This Mary Berry inspired roasted vegetable quiche is a beautifully balanced bake with a crisp, buttery pastry base, sweet caramelised vegetables, and a soft, creamy savoury custard. The flavour is rich but fresh, with roasted peppers and courgettes bringing sweetness and colour in every slice. It is very achievable for a confident beginner, especially if you take it step by step and do not rush the blind baking. Total time is around 1 hour 35 minutes, including roasting and cooling.

Ingredients

For the shortcrust pastry

• 250g plain flour, plus extra for dusting
• 125g unsalted butter, cold and cut into cubes
• 1/4 tsp fine salt
• 1 large egg yolk
• 2 to 3 tbsp cold water

For the roasted vegetables

• 1 red pepper, deseeded and cut into 2cm chunks
• 1 yellow pepper, deseeded and cut into 2cm chunks
• 1 medium courgette, halved lengthways and sliced into half moons
• 1 red onion, cut into thick wedges
• 2 tbsp olive oil
• 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

For the quiche filling

• 4 large eggs
• 200ml double cream
• 100ml whole milk
• 1/4 tsp ground nutmeg (optional)

To finish

• 100g mature Cheddar or Gruyère, grated
• 1 tbsp chopped fresh basil or parsley

How to Make Mary Berry Roasted Vegetable Quiche Recipe

Prepare the oven and roast the vegetables

• 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 colours nicely.
• Roast the veg: Tip the peppers, courgette, and red onion onto a roasting tray. Drizzle with olive oil, sprinkle over thyme, salt, and pepper, then toss well. Roast for 20 to 25 minutes until softened with a little caramelisation around the edges.
• Cool slightly: Set the roasted vegetables aside while you prepare the pastry. This helps prevent excess steam making the quiche filling watery.

Make and blind bake the pastry case

• Mix the pastry: Put the flour and salt into a bowl. Rub in the cold butter with your fingertips until it looks like fine breadcrumbs. Stir in the egg yolk, then add just enough cold water to bring it together into a soft dough.
• Chill: Shape into a disc, wrap, and chill for 15 minutes. This keeps the pastry short and stops it shrinking in the oven.
• Line the tin: Roll the pastry on a lightly floured surface and line a 23cm loose-bottom tart tin. Press into the corners, trim the top, then chill for 10 minutes while the oven stays hot.
• Blind bake: Prick the base with a fork, line with baking paper, and fill with baking beans. Bake for 15 minutes, then lift out the paper and beans and bake for 5 to 8 minutes more until the base looks dry and lightly coloured.

Mix the custard filling

• Whisk the eggs and dairy: In a jug or bowl, whisk the eggs, double cream, and milk until smooth. Add nutmeg if using, and season lightly. Remember the cheese adds salt later.

Assemble, bake, and cool

• Fill the case: Spread the roasted vegetables evenly over the pastry base. Scatter over the grated cheese and chopped herbs.
• Pour in the custard: Slowly pour the egg mixture over the filling. If your tart tin is very full, set it on a baking tray first and pour near the oven to avoid spills.
• Bake: Bake for 30 to 35 minutes, until golden and just set. The centre should have a gentle wobble, not look liquid.
• Cool before slicing: Leave the quiche in the tin for 10 minutes, then lift onto a rack and cool for at least another 10 minutes. This makes cleaner slices and a better texture.

Tips

How do I stop a soggy quiche base?

Blind bake until the base looks dry, then give it that extra 5 to 8 minutes after removing the beans. If you rush this part, the custard soaks into the pastry and it never fully crisps up.

Why is my quiche watery?

Vegetables are usually the culprit. Roast them until any surface moisture has cooked off, and let them cool slightly before filling. Avoid adding fresh tomatoes unless you deseed them and roast them too.

How do I know when the quiche is properly set?

Look for a lightly golden top and a filling that is set around the edges with a small wobble in the centre. It continues to firm up as it cools, so do not bake until it is completely rigid.

Can I use shop-bought pastry?

Yes. A ready-rolled shortcrust pastry sheet is a great shortcut. Still chill it in the tin, prick the base, and blind bake properly for the best result.

Serving Suggestions

• A simple green salad with a lemony vinaigrette
• New potatoes with butter and chopped parsley
• Tomato soup for an easy lunch pairing
• Chutney or caramelised onion relish on the side

Storage

Room temperature

If your kitchen is cool, you can keep the quiche out for up to 4 hours, which is handy for lunches and gatherings. Cover it lightly with foil or an upturned bowl.

Refrigerator

Cool completely, then refrigerate in an airtight container for up to 3 days. For the neatest slices, chill first and cut when cold, then reheat gently if you like.

Freezing

Freeze individual slices (wrapped well, then placed in a freezer bag or container) for up to 2 months. Thaw overnight in the fridge and reheat in a 160°C fan oven until hot throughout.

Nutrition

• Calories: 405 kcal
• Carbohydrates: 27g
• Protein: 12g
• Fat: 28g
• Saturated fat: 15g
• Sodium: 520mg

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

FAQs

Roasted Vegetable Quiche

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

Servings

8

slices

Prep time

30

minutes

Cooking time

55

minutes

Total time

95

minutes

Calories

405

kcal

1

hour 

25

minutes

Crisp shortcrust pastry filled with roasted Mediterranean vegetables, a creamy egg custard, and a little cheese for a golden, savoury finish.

Ingredients

• For the pastry

• 250g plain flour, plus extra for dusting

• 125g unsalted butter, cold and diced

• 1 large egg yolk

• 2–3 tbsp cold water

• 1/4 tsp fine salt

• For the roasted vegetables

• 1 red pepper, deseeded and cut into 2cm chunks

• 1 yellow pepper, deseeded and cut into 2cm chunks

• 1 medium courgette, halved lengthways and sliced

• 1 red onion, cut into thick wedges

• 2 tbsp olive oil

• 1 tsp dried thyme (or 1 tbsp fresh leaves)

• 1/2 tsp salt

• 1/4 tsp black pepper

• For the custard filling

• 4 large eggs

• 200ml double cream

• 100ml whole milk

• 1/4 tsp ground nutmeg (optional)

• To finish

• 100g mature Cheddar or Gruyère, grated

• 1 tbsp chopped fresh basil or parsley

Directions

• Preheat the oven to 200°C (180°C fan). Line a roasting tray for the vegetables and place a baking tray on the middle shelf to heat up.
• Toss peppers, courgette, and red onion with olive oil, thyme, salt, and pepper. Roast for 20–25 minutes until softened and lightly caramelised. Cool slightly.
• Rub flour, salt, and cold butter together until the mixture resembles breadcrumbs. Mix in egg yolk and enough cold water to bring it together. Chill for 15 minutes.
• Roll pastry and line a 23cm tart tin. Chill for 10 minutes, then prick the base. Line with baking paper and baking beans.
• Blind bake at 200°C (180°C fan) for 15 minutes, remove paper/beans, then bake for 5–8 minutes more until the base looks dry.
• Whisk eggs, double cream, milk, and nutmeg (if using). Season lightly.
• Spread roasted vegetables over the pastry base, scatter over grated cheese and herbs, then pour in the custard.
• Bake for 30–35 minutes until golden and just set with a slight wobble in the centre. Cool for 15–20 minutes before slicing.

Notes

• Blind baking is the key to a crisp base. Do not skip the second bake after removing the beans.
• Cool roasted vegetables briefly before filling to avoid excess steam making the custard watery.
• If the edges brown too quickly, loosely cover the quiche with foil for the last 10 minutes.