Mary Berry Mini Quiche Recipe

These Mary Berry mini quiches are crisp on the outside with a tender, creamy filling that melts in the mouth. They are gently flavoured, perfectly balanced, and ideal for lunches, picnics, or afternoon entertaining. This is a straightforward bake that suits confident beginners and experienced home cooks alike. From start to finish, they take about 60 minutes and reward you with beautifully neat, golden quiches every time.

Ingredients

For the Pastry

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

For the Filling

• 3 large eggs
• 150ml double cream
• 75ml full-fat milk
• 75g mature Cheddar cheese, finely grated
• 100g bacon lardons, lightly cooked
• 1 tbsp chopped fresh chives
• Salt and freshly ground black pepper

How to Make Mary Berry Mini Quiche Recipe

Prepare the Oven and Tins

Preheat the oven to 200°C (180°C fan). Lightly grease a 12-hole muffin tin and set aside.

Make the Pastry

Place the flour and butter into a bowl and rub together with your fingertips until the mixture resembles fine breadcrumbs. Stir in the egg yolk and enough cold water to bring the dough together. Shape into a disc, wrap, and chill for 20 minutes.

Line and Blind Bake

Roll out the chilled pastry thinly and cut out rounds large enough to line the muffin tin holes. Gently press into the tin, prick the bases, line with baking parchment, and fill with baking beans. Bake for 12 minutes, then remove the beans and paper and bake for a further 5 minutes until lightly golden.

Mix the Filling

Whisk the eggs, cream, and milk together in a jug. Stir in the cheese, bacon, and chives, then season lightly with salt and pepper.

Fill and Bake

Carefully pour the filling into the pastry cases. Bake for 15 to 18 minutes until just set and lightly golden on top.

Cool and Serve

Allow the mini quiches to cool in the tin for 5 minutes before lifting out. Serve warm or at room temperature.

Tips for Perfect Mini Quiches

How do I stop the pastry from shrinking?

Chilling the pastry before baking and avoiding stretching it when lining the tin helps it hold its shape.

Why is my filling watery?

Always lightly cook bacon or vegetables first to remove excess moisture before adding them to the egg mixture.

Can I make them extra creamy?

Using full-fat cream and milk gives the smoothest, richest texture.

Serving Suggestions

• Serve with a crisp green salad
• Add cherry tomatoes and chutney on the side
• Perfect for lunchboxes or picnics

Storage

Room Temperature

Keep for up to 6 hours, well covered.

Refrigerator

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

Freezing

Freeze once cooled for up to 2 months. Defrost fully and reheat gently.

Nutrition

• Calories: 215 kcal
• Carbohydrates: 14g
• Protein: 8g
• Fat: 14g
• Saturated Fat: 8g
• Sodium: 310mg

Nutrition values are estimates and may vary.

FAQs

Can I make these without bacon?

Yes, simply omit the bacon or replace it with sautéed vegetables.

What cheese works best?

Mature Cheddar gives the best flavour, but Gruyère or Red Leicester also work well.

Can I use ready-made pastry?

Yes, ready-rolled shortcrust pastry is a convenient alternative.

How do I reheat mini quiches?

Warm in a low oven at 160°C for 8 to 10 minutes until heated through.

Mary Berry Mini Quiche Recipe

Recipe by Milli RoseCourse: LunchCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Crisp pastry mini quiches with a creamy egg and cheese filling, perfect for lunches and picnics.

Ingredients

• Plain flour

• Unsalted butter

• Egg yolk

• Eggs

• Double cream

• Milk

• Cheddar cheese

• Bacon lardons

Directions

• Prepare pastry and chill.
• Blind bake pastry cases.
• Mix filling and pour into cases.
• Bake until just set and golden.

Notes

• Use full-fat dairy for best texture.
• Quiches can be frozen once cooled.