Mary Berry Courgette Quiche​ Recipe

Mary Berry Courgette Quiche is a classic British vegetarian lunch. This savoury tart features thin courgette slices, sharp Cheddar cheese, and fresh mint held together in a crisp, buttery shortcrust pastry shell.

I’ve tried a few versions of this dish and this one from Mary Berry is the one I keep going back to because it never goes soggy. The secret is the blind bake. If you do nothing else, make sure the pastry case is cooked through before you add the liquid. That’s the difference between a firm slice and a damp mess.

The courgettes are doing more work than you’d think here. Without sautéing them first to get the water out, they’ll leak into the custard and ruin the set. This is one of those recipes that looks harder than it is. The whole thing comes down to how well you handle the pastry.

Jump to Recipe

Mary Berry Courgette Quiche Ingredients

For the Pastry

• 225g (8oz) plain flour
• 115g (4oz) 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
• 350g (12oz) courgettes, sliced thinly
• 4 large eggs
• 200ml (7fl oz) double cream
• 150g (5oz) Cheddar cheese, grated
• 2 tbsp fresh mint or basil, chopped
• Salt and black pepper, to taste

How To Make Mary Berry Courgette Quiche

1. Make the pastry: Mix the flour and cubed butter in a large bowl by rubbing them together with your fingertips until the mixture looks like fine breadcrumbs. Add the egg yolk and stir with a knife, then add the cold water one tablespoon at a time until a firm dough forms. Wrap the ball in clingfilm and leave it in the fridge for 30 minutes to stop it shrinking in the oven. The dough should feel smooth and not sticky to the touch before you wrap it.
2. Prepare the vegetables: Heat the olive oil in a wide frying pan and cook the chopped onion for about 5 minutes until it is see-through. Add the courgette slices and fry for 7 minutes, stirring occasionally until they are tender and the edges start to brown. Spread the vegetables out on a plate to cool so they don’t steam and go mushy while you work on the pastry. Make sure they are cold before they touch the raw dough.
3. Blind bake the case: Roll the chilled pastry on a floured worktop until it is slightly larger than a 23cm (9-inch) loose-bottomed flan tin. Press the dough into the edges and prick the base all over with a fork before lining with greaseproof paper and baking beans. Bake at 200°C (400°F/Gas Mark 6) for 15 minutes, then remove the beans and paper and bake for 5 minutes until the base looks dry. The pastry should look matte and feel firm to the touch after this final blast.
4. Layer the ingredients: Scatter the cooled onions and courgettes across the bottom of the pastry case in an even layer. Sprinkle the grated cheese over the vegetables, making sure it reaches the edges of the tin. Distribute the components so every slice will have an equal amount of cheese and veg.
5. Whisk the filling: Crack the eggs into a large jug and whisk them together with the double cream and chopped herbs. Add a generous pinch of salt and black pepper, then pour the mixture slowly into the pastry case so it fills the gaps between the vegetables. The liquid should come almost to the top of the pastry rim without spilling over.
6. Bake the quiche: Slide the tin onto the middle shelf and bake at 170°C (325°F/Gas Mark 3) for 25 to 30 minutes. Look for a golden brown top and a slight wobble in the very centre when you move the tin. Let the quiche sit for 10 minutes to firm up before you remove it from the tin.

Recipe Tips

• Dry the courgettes. Use kitchen roll to pat the sliced courgettes dry before frying. This prevents excess moisture from making the filling watery.
• Keep everything cold. Use butter straight from the fridge and iced water for the pastry. Cold fat makes the crust much flakier and prevents it from becoming greasy.
• Grate your own cheese. Pre-grated cheese is often coated in starch which can stop it melting smoothly into the custard. A block of mature Cheddar provides a better flavour and texture.
• Make it ahead. You can bake the pastry case a day early and keep it in an airtight container at room temperature. The finished quiche also tastes excellent when made the night before and served cold.
• Use a metal tin. Metal conducts heat better than ceramic, which helps the bottom of the pastry crisp up properly. This is the best way to avoid a doughy base.
• Check the season. If courgettes are out of season and very watery, salt the slices for 10 minutes then rinse and dry them before cooking. This draws out the bitter liquid and improves the final texture.

What To Serve With Courgette Quiche

Serve this with a crisp green salad tossed in a sharp lemon vinaigrette. The acidity cuts through the richness of the double cream and cheese.

It also goes well with buttery new potatoes and a spoonful of red onion marmalade on the side. You could also offer a side of roasted cherry tomatoes for a splash of colour.

How To Store Courgette Quiche

Fridge

Keep any leftovers in an airtight container for up to 3 days. Make sure the quiche is completely cold before you put the lid on to prevent condensation from making the crust soft.

Reheat

The best way to reheat is in the oven at 180°C (350°F/Gas Mark 4) for 10 minutes until the pastry crisps back up. You can use a microwave for 1-2 minutes, but the crust will go soft and chewy.

Freeze

Wrap individual slices or the whole quiche tightly in clingfilm and foil before freezing for up to 2 months. Thaw it overnight in the fridge before reheating in a hot oven to restore the crunch.

Mary Berry Courgette Quiche Nutrition Facts

Per serving (1 of 6):

• Calories 480
• Protein 14g
• Fat 38g
• Carbohydrates 22g
• Sugar 3g
• Sodium 420mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Can I use single cream instead of double cream?

No, double cream is necessary for a stable set and a rich texture that won’t turn watery.

How do I avoid a soggy bottom on my Mary Berry Courgette Quiche?

The secret is blind baking the pastry with beans first and then for a few minutes without to seal the surface.

Is store-bought pastry okay?

Yes, you can use a 375g pack of ready-rolled shortcrust pastry if you are short on time.

What cheese works best for this quiche?

A mature Cheddar gives the best flavour, but Gruyère or Emmental provide a lovely melt.

Does bacon work in this tart?

Yes, fry 100g of chopped pancetta or bacon lardons with the onions before adding the courgettes.

Try More Recipes:

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