Mary Berry Vegetarian Quiche

This easy Mary Berry Vegetarian Quiche is a deliciously creamy and nutritious meal, perfect for any time of day. With a crispy pastry crust and flexible filling options, you can easily use common ingredients to suit your taste. Enjoy this delightful dish warm for a comforting yet simple meal.

Ingredients Needed

For the pastry:

• 225g / 8oz plain flour, plus extra for dusting
• 175g / 6oz cold butter, cubed
• 1 free-range egg, beaten

For the filling:

• 2 onions, quartered, then halve each quarter lengthways
• 200g / 7oz baby courgettes, halved lengthways
• 260g / 9½oz spinach
• 1–2 tbsp olive oil
• 300ml / 10fl oz double cream
• 4 free-range eggs
• 180g / 6½oz gruyère cheese (or vegetarian alternative), grated
• Salt and freshly ground black pepper

How To Make Vegetarian Quiche

1. Make the Pastry: In a food processor, pulse flour and butter until breadcrumb texture. (Or rub butter into the flour by hand.) Add beaten egg and 1 tablespoon cold water; pulse until a dough forms.
2. Roll Out the Pastry: Roll dough on a floured surface into a circle, about 3mm thick. Line a tart tin, pressing gently into corners. Prick the base and chill for 15 minutes.
3. Pre-bake the Pastry: Preheat oven to 180°C (350°F) (160°C Fan/Gas 4). Line pastry with baking paper and fill with baking beans. Bake for 10 minutes, then remove beans and bake for another 10-15 minutes. Let cool.
4. Prepare the Vegetables: Toss onions and courgettes in olive oil, salt, and pepper. Roast on a baking tray for 30–40 minutes at 200°C (400°F) (180°C Fan/Gas 6), turning halfway.
5. Cook the Spinach: Boil a small amount of water in a pan, add spinach, cover, and turn off the heat. After 5 minutes, drain and squeeze out excess water. Roughly chop.
6. Make the Filling: Whisk together cream, eggs, and half the cheese; season with salt and pepper.
7. Assemble the Quiche: Spread the remaining cheese in the pastry case, layer in roasted vegetables, and pour over the cream mixture.
8. Bake the Quiche: Bake for 25–35 minutes at 180°C (350°F) (160°C Fan/Gas 4) until set and golden brown. Let cool slightly before removing it from the tin and transferring it to a serving plate. Serve warm.

Recipe Tips

• Chill the Pastry: Always chill the pastry for at least 15 minutes before baking to prevent it from shrinking in the oven.
• Cook the Vegetables Well: Make sure to roast the onions and courgettes until they are golden brown. This adds extra flavor to your quiche.
• Squeeze the Spinach: After cooking, squeeze out as much water as possible from the spinach. This prevents the quiche from becoming watery.
• Mix Filling Thoroughly: Whisk the eggs and cream together well, ensuring a smooth mixture that sets evenly during baking.
• Check for Doneness: Bake the quiche until the top is golden-brown and the filling is set. A slight jiggle in the center is fine; it will firm up as it cools.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover Vegetarian Quiche cool until it reaches room temperature. Then, cover it tightly with plastic wrap or place it in an airtight container. It will keep well in the fridge for up to 3 days.
• Freeze: To freeze, wrap the cooled Vegetarian Quiche tightly in plastic wrap and then in aluminum foil, or use a freezer-safe container. It can be frozen for up to 2 months. Thaw the quiche in the fridge overnight before reheating.
• Reheat: Preheat the oven to 180°C (350°F). Place the quiche in an oven-safe dish and cover it loosely with aluminum foil. Heat for about 20-25 minutes, or until warmed through.

Nutrition Facts

Serving Size: 1 slice (about 105g)

• Calories: 246
• Total Fat: 16g
• Saturated Fat: 7g
• Cholesterol: 106mg
• Sodium: 377mg
• Potassium: 185mg
• Total Carbohydrate: 21g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 8g

Try More Mary Berry Recipes:

• Mary Berry Curried Parsnip Soup
• Mary Berry Apple And Cinnamon Scones
• Mary Berry Chocolate Bundt Cake
• Mary Berry Salmon And Asparagus Quiche