There’s something about a proper quiche that makes me think of garden lunches and chattering forks, cold rosé in mismatched glasses, and someone’s dog nosing at your ankles under the table. This vegetarian quiche — straight from Mary Berry’s tried-and-true classics — is the kind of dish that feels humble but special. It’s buttery and flaky, creamy and savoury, and packed with proper veg — not just thrown-in mushrooms pretending to be a main event.
I’ve made this quiche for picnics (good cold), brunches (with a big leafy salad), and one particularly stressful Tuesday when I just needed to whisk eggs until life made sense again. Every time, it’s the same: that crisp base, roasted courgettes and onions doing their golden, slightly sweet thing, and the spinach — chopped and squeezed like you’re wringing out an old sock — bringing a little earthiness to the mix. Honestly? It’s a keeper.
Why You’ll Love It
- Buttery homemade pastry. Flaky, crisp, and so worth the extra 10 minutes.
- A proper filling. No soggy, wobbly nonsense — it sets like a dream.
- Great hot or cold. Fridge snack, lunchbox hero, or dinner party queen.
- You’ll feel like you’ve got your life together. Even if you don’t.
- Easy to swap things in and out. Hate courgettes? Use peppers. Love leeks? Do it.
- Leftovers? Still delish. I’ve eaten it cold, standing in front of the fridge. No shame.
Ingredients
For the pastry:
- 225g plain flour, plus extra for dusting
- 175g cold butter, cubed
- 1 free-range egg, beaten
- 1 tbsp cold water (if needed)
For the filling:
- 2 onions, quartered and sliced
- 200g baby courgettes, halved lengthways
- 260g spinach
- 1–2 tbsp olive oil
- 300ml double cream
- 4 free-range eggs
- 180g gruyère cheese (or a veggie-friendly alternative), grated
- Salt and freshly ground black pepper
How to Make It
Start with the pastry:
Rub the flour and butter together until it looks like breadcrumbs. You can use a food processor or your fingertips — both work. Stir in the beaten egg and a bit of cold water if it feels too crumbly. Once it comes together, pat it into a disk and chill it in the fridge for 15 minutes.
Roll and pre-bake:
Roll the pastry out on a floured surface until it’s about 3mm thick — enough to line your tart tin with some overhang. Press it into the tin, prick the base with a fork, and chill again while the oven heats to 180°C.
Line with baking paper and fill with baking beans (or dried rice, whatever you’ve got). Bake for 10 minutes, then remove the beans and bake for another 10–15 until golden. Let it cool a bit.
Roast the veg:
While the pastry bakes, toss the onions and courgettes in olive oil, salt, and pepper. Roast them at 200°C for about 30–40 minutes, flipping halfway. You want them soft and golden, not shriveled to bits.
Deal with the spinach:
Boil a kettle and pour it over the spinach in a big bowl. Cover with a lid or plate and let it sit for 5 minutes. Drain, squeeze out all the water (seriously, wring it like laundry), and roughly chop it up.
Mix up the filling:
Whisk together the cream, eggs, half the cheese, and a good pinch of salt and pepper. Stir in the spinach.
Assemble your quiche:
Scatter the rest of the cheese across the base of your pastry case. Add the roasted veg, then pour over the egg mixture. Use a spoon to nudge the filling into all the corners.
Bake and cool:
Bake at 180°C for 25–35 minutes until golden on top and set in the middle. Let it cool for 10 minutes before lifting it out — it needs time to settle.
Common Mistakes and How to Dodge Them
Why is my crust soggy?
You probably skipped the blind-baking. Always pre-bake your pastry, or the filling will turn it to mush.
The filling’s runny — help!
Could be too much liquid in the spinach. Always squeeze it really well. Like, tea-towel-wringing levels.
It cracked when I sliced it.
You probably didn’t let it rest. Give it at least 10 minutes before cutting.
It overflowed!
You filled it too close to the top. Leave a bit of room — eggs puff up when baking.
Storage and Reheating
- Fridge: Store in an airtight container or covered in foil for up to 3 days.
- Freezer: Wrap well and freeze slices for up to 2 months. Defrost in fridge before reheating.
- Oven: Reheat at 180°C for 10–15 minutes — keeps the crust crisp.
- Microwave: Works, but the crust softens. 1–2 minutes on medium per slice.
- Stovetop: For rebels only — reheat slices in a pan on low heat, covered, until warmed through.
Frequently Asked Questions
Can I use store-bought pastry?
Yes. Mary might side-eye you, but it’s your kitchen. Use shortcrust.
What if I hate courgettes?
Swap them for mushrooms, peppers, or roasted broccoli — whatever floats your veg boat.
Can I make this ahead?
Absolutely. It’s lovely cold, and holds up beautifully overnight.
Do I need to use gruyère?
Nope. Any sharp cheese works — cheddar, comté, even feta if you’re feeling bold.
Nutrition Facts (Per Serving)
- Calories: 411
- Fat: 30g
- Saturated Fat: 15g
- Carbs: 20g
- Sugar: 4.4g
- Protein: 16g
- Sodium: 385mg
Try More Mary Berry Recipes:
- Mary Berry Boulangère Potatoes
- Mary Berry Liver And Bacon Casserole Slow Cooker
- Mary Berry Chicken Provencal
Mary Berry Vegetarian Quiche
Description
A buttery crust filled with roasted veggies, spinach, eggs, cream, and cheese — the ultimate comforting vegetarian bake.
Ingredients
For the pastry:
For the filling:
Instructions
- Make pastry, chill, then roll and line a tart tin. Blind bake for 25 mins total.
- Roast onions and courgettes at 200°C for 30–40 mins.
- Wilt spinach, drain well, chop.
- Whisk cream, eggs, half the cheese, seasoning.
- Layer cheese, veg, and egg mix into tart shell.
- Bake at 180°C for 25–35 mins until golden.
- Rest before slicing and serve warm or cold.
Notes
- Squeeze spinach thoroughly to avoid soggy quiche.
- Chill pastry before rolling and baking to prevent shrinkage.
- Swap veggies and cheese to suit your mood.
- Let cool slightly before slicing to keep it neat.