Mary Berry Mushroom Quiche Recipe

This classic Mary Berry mushroom quiche is rich, creamy, and full of gentle savoury flavour. The pastry is crisp, the filling is soft and custardy, and the mushrooms add a deep, earthy note that feels both comforting and elegant. It is an easy, reliable bake that suits confident beginners and experienced home cooks alike. From start to finish, it comes together in about 1 hour and 30 minutes.

Ingredients

For the pastry

• 175g plain flour
• 75g cold unsalted butter, diced
• 2 to 3 tbsp cold water

For the filling

• 25g unsalted butter
• 1 medium onion, finely chopped
• 250g mushrooms, sliced
• 3 large eggs
• 200ml double cream
• 100g mature Cheddar cheese, grated
• Salt and freshly ground black pepper
• Freshly grated nutmeg, a small pinch

How to Make Mary Berry Mushroom Quiche Recipe

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the quiche cooks evenly and sets properly.
• Make the pastry: Put the flour and butter into a bowl and rub together with your fingertips until the mixture looks like fine breadcrumbs. Add the cold water a little at a time and mix until it comes together into a soft dough.
• Line the tin: Roll out the pastry on a lightly floured surface and use it to line a 23cm loose-bottomed fluted tart tin. Prick the base with a fork, line with baking parchment, and fill with baking beans.
• Bake the pastry case: Bake for 15 minutes, then remove the beans and parchment. Return to the oven for 5 minutes until the base is pale golden and dry. Set aside to cool slightly.
• Prepare the filling: Melt the butter in a frying pan over medium heat. Add the onion and cook for 5 minutes until soft. Add the mushrooms and cook for another 5 to 7 minutes until tender and any moisture has evaporated.
• Mix the custard: In a bowl, beat the eggs with the double cream. Season with salt, pepper, and a small pinch of nutmeg, then stir in the grated cheese.
• Assemble the quiche: Spread the mushroom mixture evenly over the pastry base. Pour over the egg and cream mixture, making sure it fills the case evenly.
• Bake and cool: Bake for 30 to 35 minutes until the filling is just set and lightly golden on top. Leave to cool for 10 minutes before removing from the tin.

Tips for the Best Mushroom Quiche

How do I avoid a soggy bottom?

Blind baking the pastry properly and cooking off excess moisture from the mushrooms makes all the difference.

Can I make this quiche lighter?

You can replace half of the double cream with full-fat milk, though the texture will be slightly less rich.

Why is my quiche rubbery?

Overbaking causes the eggs to tighten too much. Remove the quiche as soon as the centre is just set.

Serving Suggestions

• Serve warm or cold with a green salad
• Pair with roasted cherry tomatoes
• Add boiled new potatoes for a fuller meal

Storage

Room temperature

The quiche can be kept for up to 6 hours, covered, in a cool room.

Refrigerator

Store in an airtight container for up to 3 days. Allow to come to room temperature before serving.

Freezing

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

Nutrition

• Calories: 410 kcal
• Carbohydrates: 28g
• Protein: 14g
• Fat: 28g
• Saturated fat: 16g
• Sodium: 420mg

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

FAQs

Mary Berry Mushroom Quiche Recipe

Recipe by Milli RoseCourse: Lunch, DinnerCuisine: 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 mushroom quiche with crisp pastry and a rich, creamy filling. Perfect for lunch, picnics, or light dinners.

Ingredients

• 175g plain flour

• 75g unsalted butter, cold

• 2–3 tbsp cold water

• 25g unsalted butter

• 1 onion, finely chopped

• 250g mushrooms, sliced

• 3 large eggs

• 200ml double cream

• 100g Cheddar cheese, grated

• Salt and black pepper

• Nutmeg, a pinch

Directions

• Preheat oven and blind bake the pastry case.
• Cook onion and mushrooms until soft and dry.
• Mix eggs, cream, seasoning, and cheese.
• Fill pastry case and bake until just set.

Notes

• Always cook mushrooms fully to avoid excess liquid.
• Let the quiche rest before slicing for neat portions.
• Serve warm or cold.