Go Back Email Link
Mary Berry Mushroom Quiche Recipe

Mary Berry Mushroom Quiche Recipe

Mary Berry's mushroom quiche has a crisp pastry case, caramelised mushrooms, and a silky egg and cream filling.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 55 minutes
Cooling Time 20 minutes
Total Time 1 hour 45 minutes
Servings: 8 Slices
Course: Main Course
Cuisine: British
Calories: 380
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
  • Mushroom Filling:
  • 50 g unsalted butter
  • 1 tbsp olive oil
  • 300 g chestnut mushrooms sliced
  • 150 g wild or mixed mushrooms torn
  • 2 garlic cloves crushed
  • 1 tsp fresh thyme leaves
  • 1 tbsp dry sherry or white wine optional
  • Salt and pepper
  • Custard:
  • 3 large eggs
  • 250 ml double cream
  • 100 ml whole milk
  • 75 g Gruyère or mature Cheddar grated
  • ¼ tsp freshly grated nutmeg
  • Salt and white pepper

Method
 

  1. Make pastry — pulse flour, salt, cold butter to crumbs. Add cold water until dough coheres. Wrap and chill 30 minutes.
  2. Preheat oven to 200°C / 180°C fan / Gas 6. Roll pastry 3mm. Line 23cm tart tin. Prick. Chill 20 minutes. Blind bake with beans 15 minutes. Remove beans — bake 8–10 minutes until pale golden and dry. Reduce oven to 180°C / 160°C fan / Gas 4.
  3. Cook chestnut mushrooms in half butter and oil over highest heat — 3 minutes undisturbed until golden. Stir — 2 minutes. Add remaining butter and wild mushrooms — 3–4 minutes until all golden and dry. Add garlic and thyme — 1 minute. Add sherry if using — bubble until evaporated. Season.
  4. Whisk eggs, cream, and milk. Add cheese, nutmeg, and seasoning.
  5. Spread mushrooms over pastry base. Pour custard over — to within 5mm of the top. Place on baking tray. Bake 28–32 minutes until just set with a slight wobble.
  6. Cool in tin 20 minutes. Serve warm.

Notes

Cook mushrooms at the highest heat in batches — caramelisation not steaming.
Mushrooms must be completely dry before going into the quiche.
Use Gruyère if possible — it pairs better with mushrooms than Cheddar.
Blind bake pastry until pale golden and completely dry.
A slight central wobble is correct — do not overbake.
Serve warm not hot for the best texture and cleanest slices.
QR Code linking back to recipe