Mary Berry Crustless Quiche​ Recipe

This creamy Mary Berry Crustless Quiche is made with a savory combination of eggs, double cream, grated cheese, and your choice of delicious fillings like mushrooms and onions. The result is a perfect weeknight dinner or light lunch, with a custardy texture and rich, savory flavor. This easy recipe creates a dish that is perfect for a light summer lunch or a simple dinner for four people.

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Mary Berry Crustless Quiche Ingredients

• 1 tbsp sunflower oil
• 1 large onion, finely chopped
• 150g (5oz) chestnut mushrooms, sliced
• 75g (3oz) mature Cheddar cheese, grated
• 2 tbsp freshly chopped parsley
• 2 large eggs, beaten
• 200ml (1/3 pint) pouring double cream
• Salt and freshly ground black pepper

How To Make Mary Berry Crustless Quiche

1. Prepare your tin and oven: Preheat your oven to 200°C/180°C Fan/Gas 6. Lightly grease a 20cm (8in) loose-bottomed sandwich tin with oil. Place a heavy baking sheet in the oven to get hot.
2. Cook the filling: Heat the oil in a large frying pan over a medium heat. Add the onion and fry for a few minutes, then cover with a lid and cook for 10 minutes until soft. Add the mushrooms and fry for a few minutes more until any liquid has evaporated.
3. Assemble the quiche: Spoon the cooked onion and mushrooms into the prepared tin and spread them evenly over the bottom. Sprinkle half of the grated cheese over the vegetables.
4. Create the custard: In a separate bowl, whisk the eggs and cream together. Season with salt and black pepper, then stir in the remaining cheese and the fresh parsley.
5. Pour and bake: Carefully pour the egg mixture over the mushroom and onion filling in the tin. Place the tin on the hot baking sheet in the preheated oven. Bake for about 25 minutes, or until the filling is set and lightly golden.
6. Rest and serve: Once baked, remove the quiche from the oven and let it stand for 5 minutes before slicing it into wedges. Serve hot or warm with your favorite side dish.

Recipe Tips

• Don’t overcook: Keep a close eye on your quiche. Overcooking can cause the egg filling to become rubbery and full of holes. It should be just set with a slight wobble in the center.
• Use a hot baking sheet: Placing the quiche tin on a preheated, hot baking sheet helps to cook the base of the quiche evenly, ensuring a firm, well-set texture all the way through.
• Ensure a savory filling: Make sure to cook the mushrooms until all the liquid has evaporated. This prevents a watery quiche and keeps the flavors concentrated.
• Season generously: Don’t forget to season the egg and cream mixture with salt and pepper. This simple step is key to bringing out the full flavor of the quiche.

What To Serve Crustless Quiche

This easy crustless quiche is delicious on its own but also pairs wonderfully with a variety of simple side dishes. A fresh, dressed green salad or a vibrant tomato salad is a classic choice, offering a bright contrast to the rich quiche. Roasted asparagus, steamed green beans, or a simple potato salad also complement the savory flavors. For a more substantial meal, serve it alongside crusty bread with a good slather of butter.

How To Store Crustless Quiche Leftovers

• Refrigerate: Let the quiche cool completely before covering it or placing it in an airtight container. It will keep well in the refrigerator for up to 3 days. You can serve it cold or reheat it gently in the microwave or oven.
• Freeze: This recipe is not generally recommended for freezing, as the texture of the egg and cream mixture can change upon thawing.

Mary Berry Crustless Quiche Nutrition Facts

• Calories: 380 kcal
• Total Fat: 30g
• Saturated Fat: 18g
• Cholesterol: 180mg
• Sodium: 250mg
• Total Carbohydrate: 8g
• Dietary Fiber: 1g
• Sugars: 3g
• Protein: 15g

Frequently Asked Questions

• Can I use different fillings? Yes, this recipe is very versatile. You can swap out the mushrooms and onions for other cooked vegetables like roasted bell peppers, chopped spinach (make sure to squeeze out the water), or leeks. Cooked bacon or ham are also great additions for a heartier meal.
• Can I use milk instead of cream? You can, but the quiche will not be as rich or creamy. The high-fat content of double cream is what gives the quiche its luxurious, smooth texture. Using milk will result in a lighter, more egg-forward filling.
• How do I know when the quiche is fully cooked? The quiche is done when the edges are set and golden brown, and the center is firm to the touch with a slight jiggle. An inserted knife should come out clean. Avoid over-baking, as this will make the quiche tough.
• Can I make this ahead of time? While it’s best served fresh, you can make this quiche ahead of time and store it in the refrigerator. It can be served cold, or you can reheat it in a low oven (around 160°C/320°F) until warmed through.

Try More Recipes:

• Mary Berry Tortilla Quiche​ Recipe
• Mary Berry Mushroom Quiche​ Recipe
• Mary Berry​ Cheese And Onion Quiche Recipe