Mary Berry Mushroom Quiche

Mary Berry’s Mushroom Quiche is a delightful, creamy, and savory dish featuring a buttery shortcrust pastry filled with sautéed mushrooms, eggs, cream, and cheese. Perfect for brunch, lunch, or as a light dinner, this classic quiche is simple to prepare yet packed with flavor.

What is Mary Berry Mushroom Quiche?

Mary Berry’s Mushroom Quiche is a classic savory tart with a crispy shortcrust pastry base filled with a rich and creamy egg custard mixed with sautéed mushrooms, cheese, and cream. This quiche is versatile, delicious warm or cold, and perfect for serving at gatherings, picnics, or family meals.

Other Popular Recipes

• Mary Berry Parisienne Potatoes
• Mary Berry Chocolate Pots
• Jamie Oliver Broccoli Bake
• Mary Berry Caraway Seed Cake

Why You Should Try This Recipe

• Rich and creamy filling: A smooth custard with tender, flavorful mushrooms.
• Flaky homemade pastry: Buttery shortcrust pastry that holds together beautifully.
• Great for any occasion: Perfect for brunch, lunch, picnics, or a light dinner.
• Make-ahead friendly: Can be prepared in advance and reheated.
• Customizable: Easily adaptable with different cheeses or vegetables.

Ingredients Needed for Mary Berry Mushroom Quiche

For the Shortcrust Pastry:

• 200g plain flour
• 100g unsalted butter (cold, diced)
• A pinch of salt
• 2-3 tbsp cold water

For the Mushroom Filling:

• 250g mushrooms (sliced)
• 1 tbsp olive oil or butter
• 1 small onion (finely chopped)
• 2 garlic cloves (minced)
• 1 tsp fresh thyme (or ½ tsp dried thyme)
• Salt and black pepper (to taste)

For the Egg Custard:

• 3 large eggs
• 200ml double cream
• 100ml whole milk
• 100g Gruyère or Cheddar cheese (grated)
• A pinch of nutmeg (optional)

Kitchen Equipment Needed

• 23cm tart tin (greased)
• Rolling pin
• Mixing bowls
• Whisk
• Frying pan
• Baking beans (or dried rice for blind baking)

Instructions to Make Mary Berry Mushroom Quiche

Step 1: Prepare the Pastry

• In a bowl, mix the flour and salt. Add the cold diced butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.
• Gradually add cold water, a tablespoon at a time, and mix until the dough comes together.
• Shape into a disc, wrap in cling film, and refrigerate for 30 minutes.

Step 2: Roll Out and Blind Bake the Pastry

• Preheat your oven to 200°C (180°C fan) or 400°F.
• Roll out the chilled pastry on a lightly floured surface and line a 23cm tart tin.
• Prick the base with a fork, line it with parchment paper, and fill it with baking beans.
• Bake for 15 minutes, then remove the paper and beans and bake for another 5 minutes until lightly golden.

Step 3: Sauté the Mushrooms

• Heat olive oil or butter in a pan over medium heat.
• Add onions and cook for 3 minutes until soft. Stir in garlic and cook for another 1 minute.
• Add the mushrooms and thyme, cooking for 5 minutes until the moisture evaporates.
• Season with salt and black pepper, then set aside to cool slightly.

Step 4: Prepare the Egg Custard

• In a mixing bowl, whisk together the eggs, cream, milk, grated cheese, and nutmeg until smooth.
• Season with a little salt and pepper.

Step 5: Assemble the Quiche

• Spread the sautéed mushroom mixture evenly over the pre-baked pastry case.
• Pour the egg custard over the mushrooms, ensuring an even distribution.

Step 6: Bake the Quiche

• Reduce oven temperature to 180°C (160°C fan) or 350°F.
• Bake for 25-30 minutes, or until the quiche is golden and set in the center.

Step 7: Cool and Serve

• Allow the quiche to cool slightly before slicing. Serve warm or at room temperature with a fresh salad or steamed vegetables.

What to Serve With Mary Berry Mushroom Quiche

• Green salad: A light, fresh contrast to the rich quiche.
• Roasted vegetables: A warm and hearty side option.
• Buttered new potatoes: A simple, comforting addition.
• Fresh baguette: Perfect for scooping up the filling.
• Pickles or chutney: Adds a tangy contrast to the creamy filling.

Pro Tips for Making the Best Mushroom Quiche

• Chill the pastry before rolling: Prevents shrinking when baking.
• Sauté mushrooms properly: Cooking out excess moisture prevents a soggy base.
• Blind bake the crust: Ensures a crisp pastry that holds the filling.
• Let the quiche cool slightly before slicing: This helps the filling set.
• Experiment with different cheeses: Gruyère, Cheddar, or even blue cheese work well.

What Are Variations of Mary Berry Mushroom Quiche?

• Spinach and mushroom quiche: Add wilted spinach for extra greens.
• Bacon and mushroom quiche: Include crispy bacon bits for a smoky flavor.
• Goat cheese and mushroom quiche: Swap cheddar for tangy goat cheese.
• Crustless mushroom quiche: Skip the pastry for a low-carb version.
• Caramelized onion and mushroom quiche: A sweet and savory twist.

How Do I Store Mary Berry Mushroom Quiche?

• Refrigerate leftovers: Store in an airtight container for up to 3 days.
• Freeze for later: Wrap slices tightly in cling film and freeze for up to 2 months.
• Reheat in the oven: Warm at 160°C (320°F) for 10-15 minutes until heated through.

How Can I Reheat Mushroom Quiche Without Making It Soggy?

• Oven method: Reheat at 160°C (320°F) for 10-15 minutes for a crisp base.
• Air fryer method: Heat at 160°C (320°F) for 5 minutes for quick results.
• Microwave method: Heat in short 20-second bursts, though the crust may soften.

How Can I Make This Recipe Healthier?

• Use whole wheat flour for the pastry: Adds fiber and nutrients.
• Reduce cream and use more milk: Lightens the filling while keeping it creamy.
• Add more vegetables: Spinach, bell peppers, or zucchini boost nutrition.
• Use low-fat cheese: Reduces overall fat without sacrificing flavor.

Nutrition Value (Per Serving)

• Calories: 320
• Carbohydrates: 22g
• Protein: 10g
• Fat: 22g
• Fiber: 2g

FAQs

How Do I Prevent a Soggy Bottom in Mushroom Quiche?

To avoid a soggy bottom, blind bake the pastry crust before adding the filling. Ensure that the mushrooms are fully cooked to remove excess moisture before mixing them into the quiche.

Can I Make Mushroom Quiche Without Cream?

Yes, you can substitute cream with whole milk, half-and-half, or Greek yogurt for a lighter version while maintaining a creamy texture.

How Long Does Mushroom Quiche Last in the Fridge?

Mushroom quiche stays fresh for up to 3 days in the refrigerator when stored in an airtight container. Reheat it in the oven at 160°C (320°F) for 10-15 minutes for best results.

Can I Freeze Mushroom Quiche?

Yes, mushroom quiche can be frozen for up to 2 months. Let it cool completely, then wrap tightly in cling film and foil before freezing. Thaw overnight in the fridge and reheat in the oven.

Final Words

Mary Berry’s Mushroom Quiche is a rich, creamy, and satisfying dish that’s perfect for brunch, lunch, or dinner. With flaky pastry, tender mushrooms, and a smooth custard, this quiche is easy to prepare and endlessly versatile. Try it today and enjoy a delicious homemade quiche that’s sure to impress!

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