Mary Berry Roasted Vegetable Quiche Recipe

This is the quiche I make when I have a collection of vegetables that need using and I want something that is genuinely substantial, genuinely beautiful, and genuinely delicious without requiring me to think too hard about what goes with what.

Roasted vegetables go in a quiche beautifully. Courgette, red pepper, red onion, cherry tomatoes, mushrooms — roasted at 200°C until slightly charred and concentrated in flavour — packed into a crisp pastry case with a rich egg and cream custard and a generous scattering of Parmesan on top.

The result is a quiche that is more interesting than a plain cheese and egg one, more colourful, and more satisfying as a meal in its own right.

The roasting is the key step. Raw vegetables in a quiche release moisture into the custard during baking and give a watery, slightly soft filling.

Roasted vegetables have had that moisture driven off and develop a concentrated, slightly caramelised sweetness that is completely different. This is the same principle as the roasted vegetable lasagne on this site — and the same principle applies here with equal force.

Which Vegetables Work Best

Almost any firm vegetable that roasts well works in this quiche. The ones I use most often are courgette, red and yellow peppers, red onion, and cherry tomatoes — the classic Mediterranean combination that roasts beautifully and gives a vibrant, colourful filling.

A few things to keep in mind when choosing your vegetables. They need to be firm enough to hold their shape after roasting — soft vegetables like spinach, which are essentially all water, collapse completely and give a wet filling.

Roast firm vegetables, add softer ones carefully. And cut everything to a similar size so they cook evenly — roughly 2cm pieces for most things, cherry tomatoes left whole or halved.

Ingredients for Mary Berry Roasted Vegetable Quiche

For the Shortcrust Pastry

• 200g plain flour, sifted
• 100g unsalted butter, cold and cubed
• Pinch of fine salt
• 2–3 tbsp cold water

For the Roasted Vegetables

• 1 medium courgette, cut into 2cm half-moons
• 1 red pepper, deseeded and cut into 2cm pieces
• 1 yellow pepper, deseeded and cut into 2cm pieces
• 1 red onion, cut into thin wedges
• 150g cherry tomatoes, left whole
• 150g chestnut mushrooms, halved
• 3 tbsp olive oil
• 1 tsp dried oregano
• Salt and freshly ground black pepper

For the Egg and Cream Custard

• 3 large eggs
• 250ml double cream
• 100ml whole milk
• 75g Parmesan, finely grated — plus extra for the top
• 75g mature Cheddar, finely grated
• ½ tsp dried mixed herbs
• ¼ tsp freshly grated nutmeg
• Salt and freshly ground black pepper

How to Make Mary Berry Roasted Vegetable Quiche

Step 1 — Make the Pastry

Pulse flour, salt, and cold butter to fine breadcrumbs in a food processor. Add cold water one tablespoon at a time until the dough just comes together. Flatten into a disc, wrap, and refrigerate for 30 minutes.

Step 2 — Roast the Vegetables

Preheat your oven to 200°C / 180°C fan / Gas 6. Spread the courgette, peppers, red onion, and mushrooms on a large roasting tray. Drizzle with olive oil, scatter dried oregano, season generously. Toss to coat. Spread in a single layer.

Roast for 20 minutes. Add the cherry tomatoes and return to the oven for a further ten minutes until all the vegetables are tender, slightly caramelised, and beginning to char at the edges. The tomatoes should be blistered and collapsed slightly. Leave to cool.

Step 3 — Line and Blind Bake

Roll the chilled pastry to 3mm on a lightly floured surface. Line a deep 23cm loose-bottomed tart tin. Prick the base. Refrigerate for 20 minutes.

Line with baking parchment and baking beans. Blind bake for 15 minutes. Remove beans and parchment. Bake for a further 8 to 10 minutes until pale golden and completely dry. Trim the edges. Reduce oven to 180°C / 160°C fan / Gas 4.

Step 4 — Make the Custard

Whisk the eggs, double cream, and whole milk together. Add the Parmesan, Cheddar, dried herbs, nutmeg, and generous seasoning. Whisk to combine.

Step 5 — Assemble

Arrange the cooled roasted vegetables evenly over the base of the blind-baked pastry case. Try to get a good distribution of all the different vegetables — a slice of quiche looks most impressive when you can see a piece of every vegetable in the cross section.

Pour the custard carefully over the vegetables — fill to within 5mm of the top of the pastry. Scatter extra Parmesan over the surface.

Step 6 — Bake

Place on a baking tray. Bake for 30 to 35 minutes until the filling is just set with a very slight central tremor and the top is golden.

Cool in the tin for 20 minutes. Serve warm.

My Top Tips For Perfect Roasted Vegetable Quiche

Roast the vegetables properly before they go in. I cannot say this too many times because it matters so much. Roasting is what makes this a great quiche rather than a watery one. Every drop of moisture removed during roasting is a drop that would otherwise go into your custard and make it thin and wet.

Let the vegetables cool before adding them to the pastry case. Hot vegetables in a pastry case can soften the already-blind-baked base. They can also partially cook the custard before it gets into the oven, which affects the set. Cool them completely — or at least to room temperature.

The mix of Parmesan and Cheddar is deliberate. Parmesan gives a nutty, slightly sharp flavour and the Cheddar gives a more familiar, robust cheesiness. Together they give a more complex, more interesting custard than either alone.

Blind bake the pastry fully. The golden, dry base before any filling goes in is what separates a great quiche from a soggy one. It takes an extra twenty-five minutes and it makes the difference every time.

This quiche is better warm than hot. Like all the quiches on this site — twenty minutes out of the oven gives the best texture and the cleanest slices.

Serving Suggestions

With a simple green salad dressed with lemon and olive oil — the perfect light lunch. Cold the next day — roasted vegetable quiche is genuinely excellent cold and travels well.

As part of a buffet spread. As a vegetarian main course for a dinner party.

How to Store Vegetable Quiche

In the fridge: Store covered for up to 3 days. Excellent cold or warmed briefly at 160°C for ten minutes.

In the freezer: Freeze in slices for up to 2 months. Defrost overnight in the fridge and warm gently.

Mary Berry Roasted Vegetable Quiche Recipe

Mary Berry's roasted vegetable quiche is packed with roasted Mediterranean vegetables in a silky egg and cream filling.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Chilling & Roasting Time 1 hour hr 20 minutes mins

Total Time 2 hours hrs 20 minutes mins

Servings: 10 Slices

Course: Main Course

Cuisine: British

Calories: 390

Ingredients Method Notes

Ingredients

  

• Shortcrust Pastry:
• 200 g plain flour sifted
• 100 g unsalted butter cold and cubed
• Pinch of salt
• 2 –3 tbsp cold water
• Roasted Vegetables:
• 1 medium courgette 1 red pepper, 1 yellow pepper — all in 2cm pieces
• 1 red onion in wedges
• 150 g cherry tomatoes
• 150 g chestnut mushrooms halved
• 3 tbsp olive oil 1 tsp dried oregano, salt and pepper
• Custard:
• 3 large eggs
• 250 ml double cream
• 100 ml whole milk
• 75 g Parmesan and 75g Cheddar both finely grated
• ½ tsp dried mixed herbs ¼ tsp nutmeg, salt and pepper

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Method

 

1. Make pastry — pulse to crumbs, add cold water, wrap and chill 30 minutes.
2. Preheat oven to 200°C / 180°C fan / Gas 6. Toss vegetables (except tomatoes) in olive oil, oregano, and seasoning. Roast 20 minutes. Add tomatoes — roast 10 more minutes. Cool.
3. Roll pastry to 3mm. Line 23cm tart tin. Prick. Chill 20 minutes. Blind bake with beans 15 minutes. Remove — bake 8–10 minutes until pale golden and dry. Reduce oven to 180°C / 160°C fan / Gas 4.
4. Whisk eggs, cream, and milk. Add both cheeses, herbs, nutmeg, and seasoning.
5. Arrange cooled roasted vegetables over pastry base. Pour custard over — to within 5mm of top. Scatter extra Parmesan.
6. Place on baking tray. Bake 30–35 minutes until just set with slight central wobble. Cool in tin 20 minutes. Serve warm.

Notes

Roast vegetables properly — every drop of moisture removed means less in the custard.

Cool roasted vegetables completely before adding to the pastry case.

Parmesan and Cheddar together give a more complex, interesting custard than either alone.

Blind bake fully — golden, dry base is the difference between great quiche and soggy quiche.

Serve warm not hot — better texture and cleaner slices 20 minutes out of the oven.

Stores in fridge 3 days. Excellent cold. Freezes 2 months.

Frequently Asked Questions

Can I add feta cheese to this quiche?

Yes — 75g of crumbled feta scattered over the roasted vegetables before the custard goes in gives a salty, slightly sharp note that works beautifully with the Mediterranean vegetables. If using feta, reduce the salt in the custard as feta is already very salty.

Can I add spinach?

Fresh spinach wilted in a hot pan and thoroughly squeezed of all moisture can be added in small amounts with the roasted vegetables. Do not add raw spinach — it releases too much water. Wilt and squeeze very thoroughly first.

Can I use different vegetables?

Yes — asparagus, artichoke hearts, sun-dried tomatoes, olives, aubergine, and baby corn all work well. The key is roasting everything until properly caramelised and dry before adding to the quiche.

Can I make this vegan?

For a vegan quiche, the pastry would need oil rather than butter, and the filling would need silken tofu in place of eggs and cream. It is a different dish but very possible — see a dedicated vegan quiche recipe for full guidance.

Why did my filling puff up and then deflate?

This is completely normal for a quiche — the eggs puff slightly during baking and settle back as the quiche cools. It does not affect the flavour or the final set at all.