Mary Berry’s Roasted Vegetable Quiche
Picture this: a golden crust cradling a rich filling of creamy cheese, vibrant roasted vegetables, and fresh spinach—every bite bursts with flavor and warmth. This isn’t just any dish; it’s Mary Berry’s Roasted Vegetable Quiche, a recipe I’ve cherished for years. I discovered it on one of those cozy Sunday afternoons when all I wanted was something comforting to share with friends and family. This quiche has since become my go-to for potlucks, lunch gatherings, and brunches. It’s easy to whip up, and each time I serve it, smiles spread across the table. Let’s dive in, and I promise you’ll feel confident making it too!
Why make this recipe?
You should definitely try this quiche for more reasons than I can list! First, the taste is simply divine. The combination of roasted onions, courgettes, and fresh spinach creates a medley of flavors that will leave your taste buds dancing. Secondly, it’s surprisingly quick and straightforward, making it perfect for beginners or those who feel less confident in the kitchen. With ingredients that don’t break the bank, this quiche is also budget-friendly! Plus, it’s an amazing way to sneak in some veggies for picky eaters—trust me, kids will love it.
Mary Berry’s Roasted Vegetable Quiche is versatile, too! You can easily switch up the veggies to use what’s in season or what you have left in your fridge. Whether it’s for brunch, a light dinner, or entertaining, this dish is sure to impress.
How to make Mary Berry’s Roasted Vegetable Quiche
Making this quiche takes about an hour from start to finish, but don’t let that intimidate you. You’ll spend only 25-30 minutes on actual preparation. The special tools you’ll need include a tart tin and some baking beans for blind baking. Grab your ingredients, and let’s get started!
Ingredients
- 225g plain flour
- 175g cold butter
- 1 medium egg
- 2 medium red onions
- 200g baby courgettes
- 260g fresh spinach
- 1-2 tbsp olive oil
- 4 medium eggs
- 300ml double cream
- 180g Gruyère cheese
- Salt and pepper
Step-by-step directions
1. Prepare the Pastry
First, let’s make the pastry. Pulse the plain flour and cold butter together in a food processor until the mixture resembles breadcrumbs. Crack in that one egg and add just enough cold water to form a dough. Wrap it in cling film and chill for about 15 minutes. This step ensures the crust remains flaky and delicious.
2. Blind Bake
Now, roll out your chilled dough on a floured surface until it’s nice and thin. Line your tart tin with the rolled dough—don’t forget to prick the base with a fork to prevent bubbling. Place it in the fridge while you preheat your oven to 180°C. Once ready, blind bake the crust for 10 minutes using baking beans. Then, remove the beans and bake for another 10-15 minutes until the pastry is golden.
3. Roast the Vegetables
Time to bring out those vibrant vegetables! Increase your oven temperature to 200°C. Slice the red onions and courgettes, toss them with olive oil, salt, and pepper, and roast for about 30-40 minutes. I love to let these get a nice caramelization to deepen their flavors.
4. Prepare the Spinach
Wilt the fresh spinach in a hot pan for just a couple of minutes. Once it’s softened, drain off any excess water, ensuring you don’t have a soggy quiche.
5. Assemble and Bake
Now comes the fun part! Layer half of the Gruyère cheese in the pastry shell, then add the roasted veggies and wilted spinach. In a bowl, whisk together the remaining eggs, double cream, and a generous pinch of salt and pepper. Pour this mixture over the layered veggies. Top it off with the remaining cheese.
6. Bake
Pop the quiche back into the oven and bake for 25-35 minutes. You’re looking for the filling to be set and golden brown on top. The house will fill with the most delicious aroma at this stage!
7. Serve
Once done, let the quiche cool slightly before slicing it up. Serve it warm or at room temperature. Pair it with a crisp salad or some fresh bread, and you’re all set!
How to serve Mary Berry’s Roasted Vegetable Quiche?
This quiche shines on its own, but pairing it with a side salad of mixed greens dressed lightly with balsamic vinaigrette adds a refreshing touch. You can also serve it alongside some roasted potatoes or a simple carrot and cucumber stick platter for a fun crunch. If you’re up for it, a dollop of herbed yogurt or cream can elevate the dish further!
How to store Mary Berry’s Roasted Vegetable Quiche?
Storing your quiche is super simple! Keep leftovers in the fridge, where they will stay fresh for about 3-4 days. If you want to save it for later, you can freeze it for up to 3 months. Just wrap it tightly in cling film or aluminum foil to prevent freezer burn. When you’re ready to enjoy the frozen quiche, let it thaw in the fridge overnight, then reheat it in the oven until it’s warmed through.
Tips for perfect Mary Berry’s Roasted Vegetable Quiche
- Use cold ingredients: Ensure your butter is cold when making the pastry. This helps achieve a nice flaky crust.
- Don’t overwork the dough: When bringing the dough together, handle it as little as possible to keep it tender.
- Pre-bake the crust well: Blind bake until it’s golden to prevent a soggy bottom—you want that crispy texture!
- Customize the filling: Feel free to experiment with other vegetables like bell peppers or mushrooms to make it your own.
- Season generously: Don’t skimp on the salt and pepper—you want all those flavors to pop!
Variations
- Cheese swap: If Gruyère isn’t available, try using cheddar or feta for a different flavor profile.
- Add herbs: Toss some fresh herbs like thyme or basil into the egg mixture to enhance flavor.
- Make it healthier: Substitute whole wheat flour for plain flour in the pastry for an added health kick, or replace double cream with Greek yogurt.
FAQs about Mary Berry’s Roasted Vegetable Quiche
Can I substitute the double cream?
Absolutely! If you want to lighten it up, use half-and-half or whole milk. Just note that it might change the texture a bit, but it’ll still be delicious.
Why did my quiche turn out watery?
This could happen if the vegetables weren’t drained well after cooking. Always ensure excess moisture is removed, especially from the spinach. Blind baking the crust thoroughly also helps absorb any extra moisture.
Can I make this quiche ahead of time?
Yes! You can prepare it a day or two in advance. Just store it in the fridge after baking, and it reheats beautifully in the oven when you’re ready to serve.
Embrace the joy of baking with Mary Berry’s Roasted Vegetable Quiche. I promise, it’ll become a beloved recipe in your collection, perfect for any occasion! Enjoy!
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Mary Berry’s Roasted Vegetable Quiche
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delicious quiche filled with roasted vegetables, fresh spinach, and creamy Gruyère cheese, perfect for brunch or gatherings.
Ingredients
- 225g plain flour
- 175g cold butter
- 1 medium egg
- 2 medium red onions
- 200g baby courgettes
- 260g fresh spinach
- 1–2 tbsp olive oil
- 4 medium eggs
- 300ml double cream
- 180g Gruyère cheese
- Salt and pepper
Instructions
- Prepare the pastry by pulsing the flour and butter until resembling breadcrumbs. Add egg and cold water to form a dough. Chill for 15 minutes.
- Blind bake the crust by rolling it out, lining a tart tin, and baking at 180°C for 20-25 minutes.
- Roast the vegetables at 200°C for 30-40 minutes until caramelized.
- Wilt the spinach in a hot pan for a few minutes, then drain excess water.
- Assemble by layering cheese, roasted veggies, and spinach in the crust. Mix eggs, cream, and seasoning, then pour over.
- Bake for 25-35 minutes until set and golden.
- Serve warm or at room temperature with salad or bread.
Notes
Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 70mg
Keywords: quiche, vegetarian, roasted vegetables, brunch, Mary Berry