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Mary Berry Roasted Vegetable Quiche Recipe

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.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling & Roasting Time 1 hour 20 minutes
Total Time 2 hours 20 minutes
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

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.
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