Quiche is a classic dish that can be enjoyed for breakfast, lunch, or dinner. It is a savory pastry crust filled with eggs, cream, cheese, and various fillings, such as bacon, ham, spinach, mushrooms, or onions. Quiche is easy to make and can be customized to your taste and preferences.
One of the most famous quiche makers in the world is Mary Berry, a British food writer and television presenter. She has written over 70 cookbooks and hosted several cooking shows, including The Great British Bake Off. Mary Berry is known for her simple and delicious recipes that anyone can follow.
In this article, I will share with you 4 easy Mary Berry quiche recipes that you can try at home. These recipes are perfect for any occasion, whether you want to impress your guests, feed your family, or treat yourself to a tasty meal.
Let’s get started!
1. Mary Berry Quiche Lorraine
Quiche Lorraine is the most popular and traditional type of quiche. It originated from the Lorraine region of France and consists of bacon, cheese, and nutmeg in a custard filling. Mary Berry’s recipe for quiche Lorraine is easy to follow and uses ready-made shortcrust pastry to save time and effort. Here are the ingredients and steps you need to make this classic quiche:
Ingredients
- 1 x 9-inch ready-made shortcrust pastry
- 6 oz bacon, chopped
- 4 eggs
- 1 1/4 cups heavy cream
- Salt and pepper, to taste
- A pinch of nutmeg
- 4 oz grated Gruyere cheese
Instructions to Make Mary Berry Quiche Lorraine
- Preheat oven to 375°F and lightly grease a 9-inch fluted flan tin.
- Roll out the pastry on a lightly floured surface and line the tin with it. Trim the excess pastry and prick the base with a fork. Refrigerate for 15 minutes.
- Line the pastry case with parchment paper and fill with baking beans or rice. Bake for 15 minutes, then remove the paper and beans and bake for another 5 minutes, until golden.
- In a skillet over medium-high heat, cook the bacon until crisp, stirring occasionally. Drain on paper towels and sprinkle over the pastry case.
- In a bowl, whisk together the eggs, cream, salt, pepper, and nutmeg. Pour over the bacon and cheese in the pastry case.
- Bake for 25 to 30 minutes, until set and golden. Let it rest for 10 minutes before serving.
2. Mary Berry Spinach and Ricotta Quiche
Spinach and ricotta quiche is a vegetarian-friendly option that is packed with flavor and nutrients. Spinach is a leafy green vegetable that is rich in iron, vitamin C, and antioxidants. Ricotta is a soft cheese that is low in fat and high in protein and calcium. Mary Berry’s recipe for spinach and ricotta quiche is simple and satisfying. Here are the ingredients and steps you need to make this quiche:
Ingredients
- 1 x 9-inch ready-made shortcrust pastry
- 2 tablespoons butter
- 1 onion, finely chopped
- 10 oz fresh spinach, washed and chopped
- Salt and pepper, to taste
- 4 eggs
- 1 1/4 cups heavy cream
- 8 oz ricotta cheese
- 2 oz grated Parmesan cheese
Instructions to Make Mary Berry Spinach and Ricotta Quiche
- Preheat oven to 375°F and lightly grease a 9-inch fluted flan tin.
- Roll out the pastry on a lightly floured surface and line the tin with it. Trim the excess pastry and prick the base with a fork. Refrigerate for 15 minutes.
- Line the pastry case with parchment paper and fill with baking beans or rice. Bake for 15 minutes, then remove the paper and beans and bake for another 5 minutes, until golden.
- In a large skillet over medium heat, melt the butter and cook the onion until soft, stirring occasionally, for about 10 minutes. Add the spinach and cook until wilted, stirring frequently, for about 5 minutes. Season with salt and pepper and drain the excess liquid. Spoon over the pastry case and spread evenly.
- In a bowl, whisk together the eggs, cream, salt, and pepper. Pour over the spinach and cheese in the pastry case.
- Bake for 25 to 30 minutes, until set and golden. Let it rest for 10 minutes before serving.
3. Mary Berry Salmon and Asparagus Quiche
Salmon and asparagus quiche is a light and elegant dish that is perfect for spring and summer. Salmon is a fatty fish that is rich in omega-3 fatty acids, protein, and vitamin D. Asparagus is a green vegetable that is high in fiber, folate, and vitamin K. Mary Berry’s recipe for salmon and asparagus quiche is easy and delicious. Here are the ingredients and steps you need to make this quiche:
Ingredients
- 1 x 9-inch ready-made shortcrust pastry
- 8 oz fresh or frozen salmon fillets, skinless and boneless
- 10 oz fresh asparagus, trimmed and cut into 2-inch pieces
- 4 eggs
- 1 1/4 cups heavy cream
- Salt and pepper, to taste
- 4 oz grated Cheddar cheese
Instructions to Make Mary Berry Salmon and Asparagus Quiche
- Preheat oven to 375°F and lightly grease a 9-inch fluted flan tin.
- Roll out the pastry on a lightly floured surface and line the tin with it. Trim the excess pastry and prick the base with a fork. Refrigerate for 15 minutes.
- Line the pastry case with parchment paper and fill with baking beans or rice. Bake for 15 minutes, then remove the paper and beans and bake for another 5 minutes, until golden.
- In a large pot of boiling water, cook the salmon for 10 minutes, until flaky. Drain and break into chunks. Sprinkle over the pastry case.
- In the same pot of boiling water, blanch the asparagus for 2 minutes, until crisp-tender. Drain and arrange over the salmon in the pastry case.
- In a bowl, whisk together the eggs, cream, salt, and pepper. Pour over the salmon and asparagus in the pastry case.
- Bake for 25 to 30 minutes, until set and golden. Let it rest for 10 minutes before serving.
4. Mary Berry Mushroom and Leek Quiche
Mushroom and leek quiche is a hearty and flavorful dish that is great for any meal. Mushrooms are a type of fungus that is low in calories and high in vitamin B, selenium, and potassium. Leeks are a type of onion that is mild and sweet and high in vitamin A, vitamin C, and iron. Mary Berry’s recipe for mushroom and leek quiche is simple and tasty. Here are the ingredients and steps you need to make this quiche:
Ingredients
- 1 x 9-inch ready-made shortcrust pastry
- 2 tablespoons olive oil
- 2 leeks, sliced
- 8 oz mushrooms, sliced
- Salt and pepper, to taste
- 4 eggs
- 1 1/4 cups heavy cream
- 4 oz grated Emmental cheese
Instructions to Make Mary Berry Mushroom and Leek Quiche
- Preheat oven to 375°F and lightly grease a 9-inch fluted flan tin.
- Roll out the pastry on a lightly floured surface and line the tin with it. Trim the excess pastry and prick the base with a fork. Refrigerate for 15 minutes.
- Line the pastry case with parchment paper and fill with baking beans or rice. Bake for 15 minutes, then remove the paper and beans and bake for another 5 minutes, until golden.
- In a large skillet over medium-high heat, heat the oil and cook the leeks and mushrooms until soft, stirring occasionally, for about 15 minutes. Season with salt and pepper and spoon over the pastry case.
- In a bowl, whisk together the eggs, cream, salt, and pepper. Pour over the leeks and mushrooms in the pastry case.
- Bake for 25 to 30 minutes, until set and golden. Let it rest for 10 minutes before serving.
What Do I Serve With Mary Berry Quiche
A Mary Berry quiche pairs wonderfully with a variety of sides:
- Green Salad: A fresh salad with a light vinaigrette complements the richness of the quiche.
- Roasted Vegetables: Seasonal vegetables, roasted to perfection, add a healthy and flavorful touch.
- Soup: A light soup, like a tomato or vegetable broth, makes for a comforting meal.
- Bread Rolls: Freshly baked bread rolls are perfect for dipping into the creamy quiche filling.
- Fruit Salad: For a sweeter contrast, a fresh fruit salad works well, especially for brunch settings.
Pro Tips to Make Perfect Mary Berry Quiche
- Pre-bake the Crust: Ensure the pastry is partially baked before adding the filling to avoid a soggy bottom.
- Quality Ingredients: Use fresh, high-quality ingredients for the best flavor.
- Avoid Overfilling: Fill the pastry case just right to prevent spillage and ensure even cooking.
- Rest the Quiche: Allow the quiche to rest for a few minutes after baking for easier slicing.
- Experiment with Fillings: Feel free to try different combinations of ingredients to keep things interesting.
How do I store Mary Berry Quiche Leftovers?
- In the Fridge
- Cool Down: Let the quiche come to room temperature before storing.
- Wrap Tightly: Use cling film or aluminum foil to wrap the quiche, or store it in an airtight container.
- Refrigerate: Keep it in the fridge for up to 3 days.
- In the Freezer
- Freeze Individually: Slice the quiche and freeze the slices on a baking sheet before transferring them to a freezer bag.
- Label and Date: Always label your quiche with the freezing date.
- Longevity: Properly stored, it can last up to 2 months in the freezer.
How do I reheat Mary Berry Quiche Leftovers?
- Oven Reheating
- Preheat your oven to 350°F.
- Place the quiche on a baking sheet and cover loosely with foil to prevent over-browning.
- Heat for about 20 minutes or until thoroughly warmed.
- Microwave Reheating
- Place a slice of quiche on a microwave-safe plate.
- Cover it with a microwave-safe lid or paper towel.
- Heat on medium power for 1-2 minutes, checking regularly to avoid overheating.
FAQs
Is it possible to make these quiches ahead of time for an event?
Yes, quiches are excellent for making ahead. You can fully prepare and bake the quiche, then cool, cover, and refrigerate it. Reheat it in the oven before serving. Alternatively, you can prepare and refrigerate the unbaked quiche, and bake it fresh on the day of your event.
What kind of cheese can I use for quiche?
You can use any kind of cheese that melts well and complements the other ingredients in your quiche. Some of the most common cheeses for quiche are Gruyere, Cheddar, Emmental, Parmesan, and Ricotta. You can also mix and match different cheeses for more flavor and texture.
Can I make the pastry crust for the quiche from scratch?
Absolutely! While Mary Berry often uses ready-made shortcrust pastry for convenience, you can make your own. Combine flour and cold butter, and gradually add water until the dough comes together. Chill before rolling it out for a flakier crust.
What are some vegetarian filling options for these quiches?
There are many vegetarian fillings you can use, such as spinach and ricotta, mushroom and leek, or a mix of grilled vegetables like bell peppers, zucchini, and eggplant. You can also try goat cheese and sun-dried tomatoes for a Mediterranean twist.
How do I know when the quiche is perfectly cooked?
The quiche is done when the filling is set and the top is golden brown. A good test is to insert a knife or toothpick into the center of the quiche; it should come out clean. Also, the quiche should have a slight jiggle, not a liquid movement.
Can I use low-fat ingredients for a healthier version of the quiche?
Certainly! You can substitute full-fat cream with a lighter version or even milk. Use low-fat cheese options and leaner meats like turkey bacon or ham. For a crustless version, simply grease the pan well and pour the filling directly in.
Final Words
Quiche is a versatile and delicious dish that can be made with various ingredients and flavors. Mary Berry’s quiche recipes are easy to follow and use ready-made pastry to save time and hassle. You can try these 4 easy Mary Berry quiche recipes at home and enjoy them for any occasion. Quiche is best served warm or at room temperature, with a green salad or some bread on the side. Bon appetit!
