Mary Berry Courgette Quiche​ Recipe

This vibrant Mary Berry Courgette Quiche is made with a flaky shortcrust pastry, tender slices of courgette, and a creamy, cheesy egg custard. The result is a savory and light main course, with a beautifully crisp crust and a rich, delicate filling. This recipe creates a perfect and elegant summer lunch or a simple weeknight dinner for six people.

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Mary Berry Courgette Quiche Ingredients

For the Pastry:

• 225g (8oz) plain flour
• 100g (3 1/2oz) butter, chilled and cubed
• 1 large egg yolk
• 2-3 tbsp cold water For the Filling:
• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 courgettes (zucchini), about 350g (12oz), sliced thinly
• 4 large eggs
• 200ml (1/3 pint) double cream
• 150g (5oz) Cheddar or Gruyère cheese, grated
• 2 tbsp freshly chopped basil or mint
• Salt and freshly ground black pepper

How To Make Mary Berry Courgette Quiche

1. Prepare the pastry: In a large bowl, rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. Add the egg yolk and mix. Gradually add the cold water, one tablespoon at a time, until the dough comes together. Form into a ball, wrap in plastic wrap, and chill for at least 30 minutes.
2. Sauté the courgettes: While the dough is chilling, heat the olive oil in a frying pan over medium heat. Add the chopped onion and cook for 5 minutes until soft. Add the courgette slices and cook for another 5-7 minutes, until tender and lightly golden. Season with salt and pepper and set aside to cool.
3. Roll and blind bake: On a lightly floured surface, roll out the chilled pastry and use it to line a 23cm (9-inch) loose-bottomed flan tin. Trim any excess pastry. Prick the base all over with a fork, line with baking paper, and fill with baking beans. Blind bake in a preheated oven at 200°C/180°C Fan/Gas 6 for 15 minutes. This step prevents a soggy bottom.
4. Add the fillings: Remove the baking beans and paper from the pastry case. Scatter the cooled courgette and onion mixture evenly over the base. Sprinkle the grated cheese over the vegetables.
5. Mix and pour the custard: In a jug, whisk the eggs and cream together. Stir in the fresh basil or mint and season with salt and plenty of freshly ground black pepper. Pour this egg mixture carefully over the fillings in the pastry case.
6. Final bake: Return the quiche to the oven and bake for 25-30 minutes, or until the filling is set and the top is golden brown.
7. Serve: Let the quiche cool in the tin for about 5-10 minutes before carefully releasing it. Serve warm or at room temperature.

Recipe Tips

• Avoid soggy vegetables: Before adding the courgettes to the quiche, make sure to sauté them until they are tender and any excess liquid has evaporated. This prevents a watery filling.
• Don’t skip blind baking: Blind baking the pastry is essential for a crisp, well-cooked crust. It ensures the base is firm and holds up to the wet filling without becoming soft.
• Use fresh herbs: Fresh basil or mint are key to adding a bright, fresh flavor that complements the courgettes perfectly. Dried herbs will not have the same vibrant taste.
• Check for doneness: The quiche is ready when the filling is set. You can test this by gently shaking the tin; the center should have a slight wobble, but not be liquid. The top should be a beautiful golden color.

What To Serve Courgette Quiche

This elegant courgette quiche is a meal in itself, but it pairs wonderfully with a few simple sides. A large green salad dressed with a light vinaigrette is a classic companion that cuts through the richness of the quiche. A side of new potatoes, a tomato and mozzarella salad, or a bowl of creamy coleslaw would also be delicious additions.

How To Store Courgette Quiche Leftovers

• Refrigerate: Once completely cooled, store the quiche in an airtight container in the refrigerator for up to 3 days. It can be served cold or reheated gently in the oven.
• Freeze: Quiche freezes well. Once baked and cooled, wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 2 months. Thaw in the refrigerator before reheating in a low oven until warmed through.

Mary Berry Courgette Quiche Nutrition Facts

• Calories: 450 kcal
• Total Fat: 32g
• Saturated Fat: 18g
• Cholesterol: 160mg
• Sodium: 450mg
• Total Carbohydrate: 25g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 16g

Frequently Asked Questions

• Can I use a different type of cheese? Yes, you can substitute the Cheddar or Gruyère with other good melting cheeses like Monterey Jack, Emmental, or even a soft goat cheese for a different flavor profile.
• Can I use a pre-made pastry crust? Absolutely. A good quality, store-bought shortcrust pastry will work well and save you time. Be sure to follow the blind baking instructions on the package to ensure a crisp base.
• Why is my quiche filling watery? A watery filling is often caused by the vegetables releasing their moisture during baking. Make sure you fully cook the courgettes beforehand to evaporate their liquid. You can also pat them with a paper towel before adding them to the crust.
• Can I add other vegetables to the filling? Yes, this quiche is very versatile. You can add other pre-cooked vegetables like mushrooms, bell peppers, or spinach (squeezing out all the water first) for added flavor and texture.

Try More Recipes:

• Mary Berry Mini Quiche​ Recipe
• Mary Berry Crustless Quiche​ Recipe
• Mary Berry Tortilla Quiche​ Recipe