Mary Berry Mushroom Quiche​ Recipe

Mary Berry Mushroom Quiche is a classic British vegetarian tart. This savoury bake combines golden shortcrust pastry with earthy mushrooms, minced garlic, and a rich custard made from double cream and mature Cheddar cheese.

If you do nothing else, make sure you cook the mushrooms until they’re actually brown. That’s the difference between a quiche that tastes like nothing and one with a deep, savoury flavour. The first time I made this, I rushed the frying and the whole tart ended up a bit watery. Now I always let the liquid evaporate completely before the garlic goes in.

The double cream is doing more work than you’d think. Without it, the filling won’t have that silky, stable texture that Mary Berry is known for. I’ve tried using milk or single cream, but it just doesn’t set with that same weight. It’s a reliable weekend lunch for when friends come over.

Jump to Recipe

Mary Berry Mushroom Quiche Ingredients

For the Shortcrust Pastry

• 225g (8oz) plain flour, plus extra for dusting
• 115g (4oz) cold butter, cubed
• 1 medium egg, beaten
• 1 tbsp cold water

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: Place the plain flour and cold, cubed butter into the bowl of a food processor and pulse the blades in short bursts until the butter disappears into the flour and the mixture looks like fine, dry breadcrumbs. Pour in the beaten egg and the cold water, then pulse for a few seconds more until the dough begins to clump together into a ball. Tip the dough onto a clean surface, shape it into a flat disc, wrap it tightly in clingfilm, and chill in the fridge for 30 minutes.
2. Blind bake the crust: Set your oven to 200°C (400°F/Gas Mark 6) and place a baking tray on the middle shelf to heat up while you roll the chilled dough out on a lightly floured worktop until it is slightly wider than your 28cm (11in) tin. Lift the pastry into the tin, press it firmly into the fluted edges with your thumb, and trim the excess dough away with a sharp knife. Prick the base all over with a fork, line it with greaseproof paper and baking beans, then bake on the hot tray for 15 minutes. Remove the paper and beans, then return the tin to the oven for 5 to 7 minutes until the pastry looks pale golden and the base feels dry to the touch.
3. Sauté the mushrooms: Heat the olive oil in a wide frying pan over high heat until it shimmers, then add the sliced mushrooms and fry for 6 minutes without stirring too much so the edges get dark and crispy. Toss in the minced garlic and chopped parsley, then cook for 60 seconds until the garlic smells strong but hasn’t turned brown. Transfer the mushrooms to a plate to cool down completely, as adding hot vegetables to the raw eggs will make the custard curdle.
4. Assemble the quiche: Turn the oven down to 170°C (325°F/Gas Mark 3) to prepare for the final bake. Spread the grated mature Cheddar and Parmesan cheese across the bottom of the pre-baked pastry case in an even layer. Scatter the cooled mushroom and garlic mixture over the cheese so every slice will have plenty of filling.
5. Make the filling and bake: Whisk the eggs and double cream together in a large jug until they are completely combined and have no streaks of egg white left. Add a generous amount of salt and pepper, then pour the mixture over the mushrooms until it reaches the top of the pastry rim. Place the quiche back onto the hot baking tray in the oven and bake for 30 to 40 minutes. Take the quiche out when the top is golden brown and the middle has a slight, jelly-like wobble when you gently shake the tin.
6. Serve: Let the quiche sit on the counter for at least 15 minutes before you try to remove it from the tin. Slide a palette knife between the pastry and the tin to loosen it, then lift the quiche out and place it on a flat board. Slice it into thick wedges while it is still warm or let it cool completely to room temperature.

Recipe Tips

• Keep the butter cold. Warm fat makes the pastry greasy and causes it to shrink down the sides of the tin during baking. Use butter straight from the fridge and handle the dough as little as possible to keep it cool.
• Don’t overwork the dough. When you mix flour and water, you start to develop gluten which makes the pastry stretchy and tough. Stop mixing as soon as the dough clumps together so the final crust stays crumbly and melts away when you eat it.
• Dry the mushrooms thoroughly. If they are still wet or haven’t released their liquid in the pan, they will leak water into the custard. Fry them on high heat until the pan is dry and the mushrooms have browned.
• Use a preheated baking tray. Placing the tart tin on a hot metal sheet makes sure the base of the pastry cooks through and stays crisp. This prevents the dreaded soggy bottom that often happens with wet fillings.
• Let it rest before slicing. If you cut into the quiche immediately after taking it out of the oven, the custard will run out. Giving it 15 minutes of cooling time lets the proteins in the eggs set firmly!
• Grate your own cheese. Pre-grated packs are often coated in potato starch to stop the shreds clumping together in the bag. This coating can interfere with how the cheese melts and might leave your quiche filling with a slightly gritty texture.

What To Serve With Mushroom Quiche

This quiche goes well with a simple green salad dressed in a sharp vinaigrette to cut through the rich cream. You could also serve it with boiled new potatoes tossed in butter and fresh chives for a more substantial meal.

For a classic buffet spread, pair a wedge of this tart with a crunchy coleslaw or a tomato and red onion salad. The fresh parsley adds a lovely bright green fleck to the filling and looks great next to some roasted Mediterranean vegetables.

How To Store Mushroom Quiche

Fridge

Wrap the cooled quiche tightly in clingfilm or place slices in an airtight container. It will stay fresh for up to 3 days, though the pastry will lose some of its crispness over time.

Reheat

Place slices on a baking tray and heat in the oven at 180°C (350°F/Gas Mark 4) for 10 minutes until warmed through. You can use a microwave for 1 minute, but the pastry will turn soft and chewy.

Freeze

Wrap the whole quiche or individual slices in a double layer of foil and freeze for up to 2 months. Defrost it overnight in the fridge before reheating in the oven to keep the texture of the custard smooth.

Mary Berry Mushroom Quiche Nutrition Facts

Per serving (1 of 8):

• Calories: 485
• Protein: 12g
• Fat: 42g
• Carbohydrates: 15g
• Sugar: 2g
• Sodium: 380mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Can I use store-bought pastry for Mary Berry Mushroom Quiche?

Yes, but make sure it is a high-quality shortcrust made with butter rather than shortening for the best flavour.

Why did my quiche have a soggy bottom?

The pastry likely wasn’t blind baked for long enough or the mushrooms still had too much moisture when you added them to the case.

Can I use single cream instead of double cream?

No, as single cream is too thin and won’t set into the firm, custardy texture this specific recipe needs to hold its shape.

How do I stop the pastry from shrinking?

Chill the dough for at least 30 minutes after you have lined the tin so the gluten relaxes before it hits the heat of the oven.

Is it possible to freeze this quiche?

Yes, you can freeze the whole quiche once it has cooled completely, then reheat it in the oven once it has defrosted.

Try More Recipes:

• Mary Berry Aubergine Moussaka Recipe
• Mary Berry Piccalilli Recipe
• Mary Berry Pork Tenderloin with Mushroom Cream Recipe