Mary Berry Mushroom Quiche​ Recipe

This savory Mary Berry Mushroom Quiche is made with a flaky shortcrust pastry, earthy mushrooms and garlic, and a creamy, cheesy egg custard. The result is a simple yet elegant vegetarian main course that works beautifully for a light lunch, a picnic, or a delicious weeknight dinner. This recipe is perfect for any season and makes a generous dish that serves 6 to 8 people.

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Mary Berry Mushroom Quiche Ingredients

For the Shortcrust Pastry:

• 225g (8oz) plain flour, plus extra for dusting
• 125g (4½oz) cold butter, cubed
• 1 medium egg, beaten

For the Filling:

• 1 tbsp olive oil
• 400g (14oz) mushrooms, cleaned and sliced
• 1 large garlic clove, minced
• 150g (5oz) mature Cheddar cheese, grated
• 50g (2oz) Parmesan cheese, grated
• 4 medium eggs
• 450ml (15fl oz) double cream
• Salt and freshly ground black pepper, to taste
• 1 tbsp fresh parsley, chopped

How To Make Mary Berry Mushroom Quiche

1. Prepare the pastry: In a food processor, pulse the flour and cold, cubed butter until the mixture resembles fine breadcrumbs. Add the beaten egg and a tablespoon of cold water, then pulse again until the dough just comes together. Shape the dough into a disc, wrap it in clingfilm, and chill in the refrigerator for at least 15 minutes.
2. Blind bake the crust: Preheat your oven to 200°C (180°C Fan/Gas 6). Roll the chilled dough out on a lightly floured surface and use it to line a 28cm (11in) loose-bottomed fluted tart tin. Press the pastry gently into the corners and up the sides. Prick the base and sides with a fork and chill for another 15 minutes. Line the pastry with baking paper, fill with baking beans or uncooked rice, and bake for 15 minutes. Remove the paper and beans, then return the tin to the oven for a further 5-10 minutes until the crust is pale golden. Set aside to cool.
3. Sauté the mushrooms: While the crust is baking, heat the olive oil in a large frying pan over high heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their liquid and begin to brown. Add the minced garlic and cook for another minute until fragrant. Season with salt and pepper and stir in the fresh parsley. Take the pan off the heat and let the mushroom mixture cool slightly.
4. Assemble the quiche: Reduce the oven temperature to 180°C (160°C Fan/Gas 4). Sprinkle the grated Cheddar and Parmesan cheeses evenly over the cooled, baked pastry case. Evenly distribute the sautéed mushrooms and garlic over the cheese.
5. Make the filling and bake: In a large jug or bowl, whisk together the eggs and double cream. Season well with salt and pepper. Carefully pour this rich egg mixture over the mushrooms and cheese in the pastry case. Place the tin on a preheated baking sheet to help cook the base. Bake for 30-40 minutes, or until the filling is set and the top is golden-brown.
6. Serve: Let the quiche cool for at least 10 minutes before carefully removing it from the tin. Slice and serve warm or at room temperature.

Recipe Tips

• Dry the mushrooms first: To get a beautiful golden color and a concentrated, earthy flavor, make sure your mushrooms are dry before you sauté them. Don’t wash them; simply wipe them clean with a damp cloth.
• Don’t skip blind baking: This is the most important step for a crisp, flaky quiche base. Blind baking pre-cooks the pastry and prevents it from becoming soggy once the wet filling is added.
• Cook the mushrooms until brown: Sautéing the mushrooms on a high heat allows them to caramelize and develop a deeper flavor. The browning process is key to a flavorful quiche.
• Check for doneness: The quiche is ready when the center has a slight wobble and the edges are firm. Overbaking can cause the custard to become tough or crack.

What To Serve With Mushroom Quiche

This savory mushroom quiche is hearty enough to be the star of the meal. Serve it with a simple side salad of peppery arugula dressed with a light lemon vinaigrette. For a more complete meal, a bowl of rich tomato soup or some roasted asparagus with a drizzle of balsamic glaze would be delicious complements. It also pairs wonderfully with fresh crusty bread for soaking up every last bit of flavor.

How To Store Mushroom Quiche Leftovers

• Refrigerate: Store any leftover quiche in an airtight container in the refrigerator for up to 3 days. It can be enjoyed cold or gently reheated in the microwave for a few minutes or in a 180°C (350°F) oven.
• Freeze: Quiche freezes very well. Wrap individual slices or the entire quiche tightly in plastic wrap and then in foil. It can be stored in the freezer for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven until warmed through.

Mary Berry Mushroom Quiche Nutrition Facts

Serving Size: 1 slice (about 1/6th of quiche)

• Calories: 480 kcal
• Total Fat: 38g
• Saturated Fat: 21g
• Cholesterol: 175mg
• Sodium: 420mg
• Total Carbohydrate: 22g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 15g

Frequently Asked Questions

• Can I use different types of mushrooms? Yes, feel free to use your favorite mushrooms. A mix of varieties like shiitake, cremini, or oyster mushrooms can add a more complex flavor and texture to the quiche.
• My pastry cracked while rolling it out. What should I do? If your pastry cracks, you can simply press it back together with your fingers in the tin. The cracks will usually disappear once it is baked. This is a very forgiving dough!
• Can I use a different type of cheese? Yes. While the combination of mature Cheddar and Parmesan provides a great flavor, you can substitute with other cheeses like Gruyère, Swiss, or even a strong Emmental.