Mary Berry Crustless Quiche​ Recipe

Mary Berry Crustless Quiche is a classic British brunch dish. It combines chestnut mushrooms, mature Cheddar cheese, and rich double cream into a savoury filling that works without the need for a pastry crust.

The first time I made this, I rushed the mushrooms and ended up with a pool of water at the bottom of the tin. Now I always cook them until the pan is bone dry and the edges start to brown. If you skip this, the custard won’t set into a firm slice.

The mature Cheddar is doing more work than you’d think here. Without the pastry for texture, you need that sharp hit of salt and fat to make the mushrooms pop. This is one of those recipes I keep in my back pocket for when the fridge looks empty on a Sunday.

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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 (7fl oz) double cream
• Salt and black pepper, to taste

How To Make Mary Berry Crustless Quiche

1. Preheat the oven: Set the temperature to 170°C (325°F/Gas Mark 3) and grease a 20cm (8in) loose-bottomed sandwich tin with oil. Place a heavy baking sheet on the middle shelf to get hot before you start the filling.
2. Cook the vegetables: Heat the oil in a large frying pan over a medium heat and fry the onions with a lid on for 10 minutes. Add the sliced mushrooms and fry for 5 minutes until no liquid remains in the pan and the mushrooms look dark.
3. Fill the tin: Spread the cooked onion and mushroom mixture across the base of the greased tin. Scatter half of the grated cheese over the vegetables in an even layer.
4. Mix the custard: Whisk the eggs and double cream together in a bowl until the mixture looks pale and combined. Stir in the remaining cheese and the fresh parsley before seasoning with salt and pepper.
5. Bake the quiche: Pour the egg and cream mixture over the vegetables and slide the tin onto the hot baking sheet. Bake for 30-35 minutes until the centre is firm and the top has turned a light golden colour.
6. Rest before slicing: Remove the tin from the oven and leave it to stand on a wire rack for 5 minutes. Use a palette knife to loosen the edges before pushing the quiche out of the tin to serve.

Recipe Tips

• Dry the mushrooms. You must fry the mushrooms until every drop of liquid has evaporated from the pan. Water left in the vegetables will leak out during baking and stop the custard from setting into a clean slice.
• Use a hot tray. Sliding the tin onto a preheated baking sheet provides immediate heat to the base of the quiche. This helps the eggs at the bottom set fast, which prevents the filling from sticking to the tin.
• Pick strong cheese. Choose the sharpest mature Cheddar you can find to ensure the flavour isn’t lost in the cream. You want a cheese that provides a salty contrast to the earthy mushrooms.
• Check the wobble. Give the tin a slight shake before taking it out of the oven to see if the middle is ready. It should have a tiny bit of movement like a set jelly rather than looking like liquid.
• Make it ahead. This quiche holds its shape much better once it has cooled down completely. You can bake it the night before and keep it in the fridge for a mess-free picnic lunch the next day.

What To Serve With Crustless Quiche

This quiche works well with a crisp green salad and a side of boiled new potatoes tossed in butter. I often serve it with a spoonful of crunchy coleslaw or some steamed green beans for a light weekday dinner.

If you want something heartier, try a slice of warm crusty bread or a jacket potato. The creaminess of the filling also pairs naturally with a sharp balsamic glaze or a few pickled onions on the side.

How To Store Crustless Quiche

Fridge

Place any leftover wedges in an airtight container and keep them in the fridge for up to three days. Make sure the quiche has cooled to room temperature before you seal the lid to prevent condensation.

Reheat

Put the quiche on a baking tray and warm it in the oven at 160°C (315°F/Gas Mark 3) for about 10 minutes. Do not use the microwave if you want to keep the texture firm, as it can make the egg base feel rubbery and tough.

Freeze

Wrap individual slices tightly in greaseproof paper and a layer of foil before freezing for up to two months. Defrost the quiche in the fridge overnight and follow the oven reheating instructions to bring it back to the right texture.

Mary Berry Crustless Quiche Nutrition Facts

Per serving (1 of 4):

• Calories: 375kcal
• Protein: 11g
• Fat: 34g
• Carbohydrates: 7g
• Sugar: 4g
• Sodium: 0.5g

Estimated. May vary based on ingredients and cooking methods.

FAQs

Can I use single cream instead of double cream?

No, single cream does not have enough fat to let the Mary Berry Crustless Quiche set firmly. Using a lower fat cream will result in a thin, watery custard that falls apart when you try to slice it.

Why did my quiche turn out watery?

This usually happens if you didn’t cook the mushrooms for long enough to remove their natural moisture. Mushrooms release a lot of liquid when heated, and if that stays in the pan, it will dilute the cream mixture.

Can I bake this in a muffin tin instead?

Yes, you can make individual quiches by greasing a muffin tin and baking them for 15-20 minutes. These are great for lunchboxes and tend to set even faster than one large quiche.

How do I stop the quiche from sticking to the tin?

Make sure you grease the tin thoroughly with oil and use a loose-bottomed version so you can lift the quiche out cleanly. Letting the quiche rest for 5 minutes after baking also helps it firm up and release from the edges.

Try More Recipes:

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