Mary Berry Broccoli Quiche

There’s a kind of peace in baking a quiche.

Not the loud, show-offy kind of cooking where you’re flambéing something for guests or whisking like you’re in a MasterChef final. No — a quiche is humble, dependable. One of those “clever fridge recipes” you can trust to carry odds and ends and still come out lovely.

This broccoli quiche inspired by Mary Berry has become a quiet hero in my kitchen. It’s soft-set and creamy, with tender green broccoli and just enough mozzarella to pull it all together. I first made it on a Wednesday, of all days, because I had leftover broccoli and no plan for dinner. But something about the scent of garlic and onion gently softening in butter, the crack of egg into bowl, the way it puffed in the oven — I ended up making it again that weekend, just because.

This version keeps it simple: fresh veg, basic spices, and honest flavours. If you’re new to quiche-making or just need a reliable one for your recipe box — this is the one.

Ingredients List

• 3 tablespoons butter, divided
  Two for sautéing, one for brushing. Don’t skip it — buttery crust edges are magic.
• 2 cups chopped fresh broccoli
  Fresh gives a nice bite. If you must use frozen, thaw it fully and pat it bone-dry.
• 1 onion, minced
  Adds sweetness. Red onion works too for a sharper kick.
• 1 teaspoon minced garlic
• 1 (9-inch) unbaked pie crust
  Store-bought or homemade — I won’t judge either way.
• 1½ cups shredded mozzarella cheese
  Melty and mild. Gruyère adds more flavour if you’re feeling posh.
• 4 eggs, well beaten
• 1½ cups milk
  Whole milk gives richness. Semi-skimmed works, but it’ll be lighter.
• ½ teaspoon black pepper
• 1 teaspoon salt
• 1 tablespoon melted butter
  For brushing crust before baking. Makes a world of difference.

How To Make It

1. Preheat your oven to 190°C (375°F).
   Get it hot before anything goes in — I’ve forgotten this more times than I’ll admit.
2. Heat 2 tablespoons butter in a frying pan.
   Add the minced onion and garlic. Let them soften over medium heat — no rushing. They should smell sweet, not burnt.
3. Add the broccoli.
   Sauté 3–4 minutes. You want it vivid green, slightly softened but still with a bit of bite.
4. Blind-bake the pie crust.
   Line it with parchment and baking beans or rice. Bake for 10 minutes, then remove the weights and bake another 5 minutes. Golden and dry is the goal.
5. Layer the broccoli mixture into the crust.
   Spread it out evenly so you get a little of everything in each slice.
6. Sprinkle the mozzarella on top.
   This is where it starts to feel indulgent.
7. Whisk eggs, milk, salt, and pepper in a bowl.
   Pour the custard over the broccoli and cheese. It should settle in nicely.
8. Brush the exposed crust with melted butter.
   Just do it. It browns better and tastes like you cared.
9. Bake 25–30 minutes.
   It’s ready when the centre has a slight wobble and the top is just turning golden. Not cracked. Not dry.
10. Let it rest 10 minutes before slicing.
    It sets up as it cools. Cutting too early leads to a runny mess (I’ve done it, of course).

Common Mistakes

Why is my crust soggy?
You probably skipped blind baking — or didn’t cook the veg long enough. Too much water ruins a quiche base.

Why is it watery inside?
Broccoli wasn’t dry, or the milk-to-egg ratio was off. Stick to the recipe and pat your veg dry.

Why does it taste bland?
You may have forgotten to season the egg mix. Salt, pepper — and don’t be afraid of herbs like thyme or parsley.

Why did mine go rubbery?
Overcooked. Pull it out just when it looks set. It finishes firming up out of the oven.

My mistake?
Once, I tried to shortcut and didn’t pre-bake the crust. The bottom turned into mush. Never again.

Storage and Reheating Tips

Fridge:
Let it cool fully. Wrap tightly in foil or put in a sealed container. Keeps 3–4 days.

Freezer:
Cool completely, then double-wrap in cling film and foil. Label it. Keeps up to 3 months. Thaw in fridge overnight before reheating.

Reheat:

• Oven: 175°C for 15–20 mins. Foil on top to stop overbrowning.
• Microwave: One slice at a time. Medium power, 1–2 minutes. Cover it or it dries out.
• Air fryer: Brilliant for crust crispiness. 160°C for 6–8 minutes.

What To Serve With It

• Rocket or spinach salad with a mustard vinaigrette — peppery greens cut through the richness.
• Roasted cherry tomatoes — sweet, juicy, and bright.
• New potatoes with butter and herbs — for a fuller meal. Proper comfort food.

FAQ Section

Can I make it ahead of time?
Yes, and it actually improves as it sits. Bake it, cool it, and refrigerate. Serve cold or reheat gently.

Can I use other cheese?
Absolutely. Try cheddar for tang or gruyère for depth. Just make sure it melts well.

Is it gluten-free?
Only if you use a gluten-free crust. The filling itself is fine.

Can I add meat?
Yes — crisped bacon, diced ham, or even leftover roast chicken work well. Keep the ratios balanced.

Try More Recipes:

• Mary Berry Chicken With Lemon
• Mary Berry Carrot And Parsnip Soup
• Mary Berry Lentil Shepherd’s Pie