Mary Berry Roasted Vegetable Quiche​ Recipe

This rich Mary Berry Roasted Vegetable Quiche is made with a flaky shortcrust pastry, tender roasted onions and courgettes, wilted spinach, and a savory custard filling of eggs, cream, and cheese. The result is a perfectly balanced, flavorful main course that’s substantial enough for a weeknight dinner or a light, elegant lunch. This recipe is perfect for a cozy autumn meal and serves as a delicious centerpiece for 6 to 8 people.

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Mary Berry Roasted Vegetable Quiche Ingredients

For the Shortcrust Pastry:

• 225g (8oz) plain flour, plus extra for dusting
• 175g (6oz) cold butter, cubed
• 1 medium egg, beaten

For the Filling:

• 2 medium red onions, quartered
• 200g (7oz) baby courgettes (zucchini), halved lengthwise
• 260g (9½oz) fresh spinach
• 1-2 tbsp olive oil
• 4 medium eggs
• 300ml (10fl oz) double cream
• 180g (6½oz) Gruyère cheese, grated
• Salt and freshly ground black pepper, to taste

How To Make Mary Berry Roasted Vegetable 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: Roll the chilled dough out on a lightly floured surface to a circle large enough 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. Preheat your oven to 180°C (160°C Fan/Gas 4). Line the pastry with baking paper, fill with baking beans or uncooked rice, and bake for 10 minutes. Remove the paper and beans, then return the tin to the oven for another 10-15 minutes until the crust is pale golden. Set aside to cool.
3. Roast the vegetables: Increase the oven temperature to 200°C (180°C Fan/Gas 6). Place the quartered onions and halved courgettes on a large baking tray. Drizzle with olive oil and season generously with salt and pepper. Toss to coat and roast for 30-40 minutes, turning halfway through, until the vegetables are tender and golden-brown.
4. Prepare the spinach: Meanwhile, wilt the spinach in a lidded pan with a small amount of boiling water. Turn off the heat and let it sit for 5 minutes. Drain the spinach completely and squeeze out as much excess water as you can using a clean tea towel. Roughly chop the squeezed spinach.
5. Assemble the quiche: Reduce the oven temperature to 180°C (160°C Fan/Gas 4). Sprinkle half of the grated Gruyère cheese over the cooled, baked pastry case. Evenly distribute the roasted vegetables and chopped spinach over the cheese.
6. Make the filling and bake: In a bowl, whisk together the eggs and double cream. Season well with salt and pepper. Pour the egg mixture over the vegetables in the pastry case. Sprinkle the remaining Gruyère cheese over the top. Bake for 25-35 minutes, or until the filling is set and the top is golden-brown.
7. Serve: Let the quiche cool slightly before carefully removing it from the tin. Serve warm.

Recipe Tips

• Don’t skip chilling the pastry: Chilling the dough before baking helps prevent it from shrinking in the oven, ensuring you have a perfect crust that holds its shape.
• Squeeze the spinach well: This is a crucial step! Excess water in the spinach can make your quiche filling soggy and watery. Use a clean tea towel to get as much moisture out as possible.
• Prevent a soggy bottom: Blind baking the pastry is essential for a crisp, flaky crust. Make sure the pastry is baked until pale golden and not just until it’s set.
• Roast the vegetables until tender: Roasting vegetables brings out their natural sweetness and flavor. Be sure they are fully cooked and slightly caramelized before adding them to the quiche.

What To Serve With Roasted Vegetable Quiche

This hearty quiche is wonderful on its own, but it pairs beautifully with a simple green salad dressed with a light vinaigrette. For a more substantial meal, serve it with roasted potatoes or a fresh coleslaw. A bowl of rich tomato soup or a side of blanched asparagus with a squeeze of lemon also complements the savory flavors of the quiche perfectly.

How To Store Roasted Vegetable Quiche Leftovers

• Refrigerate: Store any leftover quiche in an airtight container in the refrigerator for up to 3-4 days. You can eat it cold or reheat it gently in the oven or microwave.
• Freeze: Quiche freezes exceptionally well. Wrap individual slices or the entire quiche tightly in plastic wrap and then in foil. It can be frozen for up to 2 months. Thaw in the refrigerator overnight and reheat in a 180°C (350°F) oven until warmed through.

Mary Berry Roasted Vegetable Quiche Nutrition Facts

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

• Calories: 450 kcal
• Total Fat: 35g
• Saturated Fat: 20g
• Cholesterol: 165mg
• Sodium: 320mg
• Total Carbohydrate: 22g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 12g

Frequently Asked Questions

• Can I use different vegetables in this quiche? Absolutely. This recipe is very adaptable. You can use a variety of vegetables like bell peppers, mushrooms, leeks, or broccoli. Just be sure to roast or sauté them first to remove excess moisture and intensify their flavor.
• Can I make this recipe ahead of time? Yes, you can prepare the pastry and blind bake the crust up to a day in advance. You can also roast the vegetables ahead of time and store them in the refrigerator. Assemble and bake the quiche just before you plan to serve it for the best results.
• Why did my quiche filling crack? Cracks in the filling often happen when the quiche is overcooked or cooled too quickly. To prevent this, bake the quiche until it is just set and still has a slight wobble in the center. Let it cool slowly on a wire rack at room temperature.

Try More Recipes:

• Mary Berry Quiche Lorraine​ Recipe
• Mary Berry Chicken Pasta Bake​ Recipe
• Mary Berry Cauliflower Cheese​ Recipe