Mary Berry Roasted Vegetable Quiche Recipe

This Mary Berry roasted vegetable quiche is a comforting savoury bake with a crisp pastry base, a softly set custard, and sweet, caramelised vegetables throughout. It has a rich yet balanced flavour, with creamy cheese and tender roasted vegetables in every slice. The recipe is straightforward and well suited to confident beginners or relaxed weekend baking. From start to finish, it takes about 1 hour 30 minutes including cooling time.

Ingredients

For the Pastry

• 175g plain flour
• 100g cold unsalted butter, diced
• 1 large egg yolk
• 2 to 3 tbsp cold water

For the Roasted Vegetables

• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 1 small courgette, sliced
• 1 red onion, cut into wedges
• 2 tbsp olive oil
• Salt and freshly ground black pepper

For the Filling

• 3 large eggs
• 200ml double cream
• 75g mature Cheddar cheese, grated
• 25g Parmesan cheese, finely grated
• 1 tsp fresh thyme leaves or dried thyme

How to Make Mary Berry Roasted Vegetable Quiche

Prepare the Oven and Pastry

Preheat the oven to 200°C (180°C fan). To make the pastry, rub the butter into the flour until it resembles fine breadcrumbs. Stir in the egg yolk and enough cold water to bring the dough together. Form into a disc, wrap, and chill for 15 minutes.

Roast the Vegetables

Spread the peppers, courgette, and red onion over a baking tray. Drizzle with olive oil, season well, and roast for 20 to 25 minutes until tender and lightly caramelised. Reduce the oven temperature to 190°C (170°C fan).

Blind Bake the Pastry

Roll out the chilled pastry and line a 23cm loose-based fluted tart tin. Prick the base with a fork, line with baking parchment, and fill with baking beans. Bake for 15 minutes, remove the paper and beans, then bake for a further 5 minutes until pale golden.

Mix the Filling

In a jug, whisk together the eggs and double cream. Stir in the Cheddar, Parmesan, thyme, and a little seasoning.

Assemble and Bake

Arrange the roasted vegetables evenly over the pastry case. Pour over the egg mixture, ensuring the vegetables are well covered. Bake for 30 to 35 minutes until the filling is just set with a gentle wobble in the centre.

Cool and Serve

Leave the quiche to cool in the tin for 10 minutes before removing. Serve warm or at room temperature for the best texture and flavour.

Tips

How do I stop the pastry from going soggy?

Blind bake the pastry thoroughly and make sure the vegetables are well roasted so they do not release excess moisture.

Can I prepare this quiche in advance?

Yes, the quiche can be baked earlier in the day and served at room temperature without losing quality.

What vegetables work best in this recipe?

Peppers, courgettes, onions, and tomatoes roast well and add sweetness without making the filling watery.

How do I know when the quiche is cooked?

The centre should be just set with a slight wobble and lightly golden on top.

Serving Suggestions

• Serve with a crisp green salad and light vinaigrette
• Pair with buttered new potatoes for a fuller meal
• Enjoy as part of a picnic or buffet spread

Storage

Room Temperature

The quiche can be kept at room temperature for up to 6 hours once fully cooled.

Refrigerator

Store covered in the fridge for up to 3 days. Bring to room temperature or reheat gently before serving.

Freezing

Freeze cooled slices well wrapped for up to 2 months. Defrost overnight in the fridge and reheat gently.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 28g
• Protein: 14g
• Fat: 29g
• Saturated Fat: 16g
• Sodium: 420mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I use ready-made pastry instead?

Yes, good-quality shortcrust pastry works well if you are short on time.

Is this quiche vegetarian?

Yes, the recipe is vegetarian. Just make sure the cheeses used are suitable for vegetarians.

Can I change the cheese?

Gruyère or a strong Red Leicester can be used instead of Cheddar.

Is this quiche suitable for freezing?

Yes, once fully baked and cooled, the quiche freezes well and is ideal for meal preparation.

Mary Berry Roasted Vegetable Quiche Recipe

Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A classic Mary Berry roasted vegetable quiche with crisp pastry, creamy filling, and sweet roasted vegetables. Ideal for lunch, picnics, or light dinners.

Ingredients

• 175g plain flour

• 100g unsalted butter, cold and diced

• 1 large egg yolk

• 2–3 tbsp cold water

• 1 red pepper, sliced

• 1 yellow pepper, sliced

• 1 small courgette, sliced

• 1 red onion, cut into wedges

• 2 tbsp olive oil

• 3 large eggs

• 200ml double cream

• 75g mature Cheddar cheese, grated

• 25g Parmesan cheese, grated

• 1 tsp thyme leaves

Directions

• Preheat the oven to 200°C (180°C fan) and prepare the pastry.
• Roast the vegetables with olive oil and seasoning until tender.
• Blind bake the pastry case until lightly golden.
• Whisk eggs, cream, cheese, and thyme together.
• Fill the pastry case with vegetables and pour over the egg mixture.
• Bake until just set and lightly golden.
• Cool slightly before removing from the tin and serving.

Notes

• Blind bake the pastry well for a crisp base.
• Allow roasted vegetables to cool slightly before assembling.
• Serve warm or at room temperature for best flavour.