Mary Berry Roasted Vegetable Quiche​ Recipe

Mary Berry Roasted Vegetable Quiche is a classic British vegetarian main. This tart combines roasted red onions and courgettes with iron-rich spinach and nutty Gruyère cheese in a crisp, buttery shortcrust pastry.

The first time I made this, I didn’t squeeze the spinach enough and ended up with a soggy mess. Now I use a clean tea towel to wring out every last drop of moisture. If you skip this, the water leaks into the custard and ruins the base. That’s the difference between a crisp slice and a wet sponge.

The Gruyère is doing more work than you’d think. Its punchy flavour stands up to the sweetness of the roasted onions in a way that mild cheddar just can’t manage. I’ve tried a few versions of vegetable quiche and this one from Mary Berry is the one I keep going back to because the pastry is so reliable. It’s a solid dinner for a Sunday evening when you want something substantial.

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Mary Berry Roasted Vegetable Quiche Ingredients

Shortcrust Pastry

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

Roasted Vegetable Filling

• 2 medium red onions, quartered
• 200g (7oz) baby courgettes, halved lengthwise
• 260g (9.5oz) fresh spinach
• 2 tbsp olive oil
• 4 medium eggs
• 300ml (10fl oz) double cream
• 180g (6.5oz) Gruyère cheese, grated
• Salt and freshly ground black pepper, to taste

How To Make Mary Berry Roasted Vegetable Quiche

1. Make the dough: Rub 115g (4oz) cold, cubed butter into 225g (8oz) plain flour using your fingertips until it looks like fine breadcrumbs. Stir in one beaten egg and a tablespoon of cold water with a blunt knife until the mixture clumps together. Press the dough into a flat disc and wrap it tightly in clingfilm. Let the pastry rest in the fridge for at least 30 minutes to stop it shrinking in the oven. This wait is vital for a short, crisp texture.
2. Blind bake the case: Roll the chilled pastry out on a floured surface to about 3mm thick and use it to line a 28cm (11in) loose-bottomed tart tin. Press the dough into the fluted edges and trim the excess with a sharp knife. Prick the bottom all over with a fork and chill for another 15 minutes before baking. Cover the pastry with greaseproof paper and baking beans, then bake at 200°C (400°F/Gas Mark 6) for 15 minutes. Remove the weights and paper, then bake for 5 more minutes until the base feels dry and sandy.
3. Roast the vegetables: Cut two red onions into chunky wedges and slice 200g (7oz) baby courgettes into thick rounds. Toss them on a large baking tray with two tablespoons of olive oil and a good pinch of salt and pepper. Spread them out into a single layer so they roast rather than steam. Cook at 200°C (400°F/Gas Mark 6) for 25 minutes or until the edges start to char and soften. Remove the tray from the oven and let the vegetables cool slightly while you prep the rest.
4. Wring the spinach: Put 260g (9.5oz) spinach into a large pan with a splash of water and cook over medium heat until the leaves collapse. Transfer the wilted greens to a sieve and press down hard with a spoon to remove the initial liquid. Place the spinach in the middle of a clean tea towel and twist the ends together to squeeze out every drop of moisture. Rough chop the dry ball of spinach so it’s easier to distribute in the quiche. Excess water in the spinach will make your custard thin and the pastry base soggy.
5. Layer the ingredients: Lower the oven temperature to 170°C (325°F/Gas Mark 3) before you start assembling the tart. Scatter half of the 180g (6.5oz) grated Gruyère over the bottom of your pre-baked pastry case. Pile the roasted onions, courgettes, and chopped spinach on top of the cheese layer. Whisk four eggs with 300ml (10fl oz) double cream and a pinch of salt and pepper in a jug. Pour the liquid slowly over the vegetables, making sure it reaches every gap.
6. Bake the quiche: Top the tart with the remaining grated Gruyère cheese and place the tin on a baking sheet to catch any spills. Slide it into the centre of the oven and bake for 30-35 minutes until the filling is set. Check the centre by giving the tin a gentle nudge; it should have a slight wobble but not look liquid. Remove the quiche from the oven and let it sit in the tin for 10 minutes before slicing. This resting time allows the custard to firm up so you get clean edges.

Recipe Tips

• Squeeze the spinach harder. Use a tea towel to wring the cooked spinach until no more green water comes out. If the spinach is damp, your quiche will never set correctly.
• Chill your dough twice. Cool the dough after mixing and again once it’s in the tin. This prevents the butter from melting too quickly, which stops the sides from sliding down.
• Use very cold butter. Take the butter straight from the fridge and cube it just before you need it. Cold fat creates the tiny air pockets that make shortcrust pastry flake.
• Grate your own cheese. Pre-grated cheese is often coated in starch to stop it sticking in the bag. Grating your own Gruyère makes sure the cheese melts into the custard smoothly.
• Make it ahead. You can roast the vegetables and bake the pastry case the day before you need them. Store the veg in the fridge and the case in an airtight container at room temperature.
• Check the wobble. The quiche is done when the edges are puffed and the middle has a slight shiver like jelly. If the middle sloshes, give it another 5 minutes at 170°C (325°F/Gas Mark 3).

What To Serve With Roasted Vegetable Quiche

This quiche works well with a sharp green salad and a side of buttery new potatoes. The acidity in a lemon vinaigrette cuts through the double cream and Gruyère.

For a more filling meal, try serving a slice with crunchy homemade coleslaw or roasted cherry tomatoes. You can also eat it cold as part of a picnic spread with pickled onions and crusty bread.

How To Store Roasted Vegetable Quiche

Fridge

Keep leftovers in an airtight container in the fridge for up to 3 days. Make sure the quiche has cooled completely to room temperature before putting it away to avoid condensation.

Reheat

The best way to reheat a slice is in the oven at 180°C (350°F/Gas Mark 4) for about 10 minutes until warmed through. You can use a microwave for 1 minute, but the pastry will lose its crispness and become chewy.

Freeze

Wrap the cold quiche tightly in clingfilm and a layer of aluminium foil before freezing for up to 2 months. Thaw it slowly in the fridge overnight before reheating in the oven to refresh the pastry.

Mary Berry Roasted Vegetable Quiche Nutrition Facts

Per serving (1 of 6):

• Calories: 645kcal
• Protein: 18g
• Fat: 52g
• Carbohydrates: 29g
• Sugar: 4g
• Sodium: 480mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

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

Yes, you can use a 375g (13oz) pack of ready-rolled shortcrust pastry if you are short on time. Make sure you still blind bake it with beans to avoid a soggy bottom.

How do I stop the bottom from getting soggy?

The secret is blind baking the pastry case at a high heat and wringing every bit of water out of the spinach. Painting the base with a little leftover beaten egg before the second blind bake also creates a waterproof seal.

What can I use instead of Gruyère?

A mature cheddar or a hard Swiss cheese like Emmental works as a substitute. If you want a vegetarian version, make sure the cheese you choose is made with vegetarian rennet.

Can I freeze this quiche?

Yes, this Mary Berry Roasted Vegetable Quiche freezes well once it has been fully baked and cooled. Do not freeze the raw custard and vegetable mixture as the texture will split when thawed.

Does the quiche need to be served hot?

No, it tastes excellent at room temperature or even cold from the fridge the next day. Serving it slightly warm allows the flavours of the roasted vegetables to come through best.

Try More Recipes:

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