Mary Berry Mushroom Quiche Recipe

This flaky creamy Mary Berry Mushroom Quiche is made with fresh chestnut mushrooms, Gruyère cheese, and ready in 1 hour and 5 minutes. Slicing through the crisp pastry to reveal a rich, golden egg custard packed with earthy mushrooms is incredibly satisfying. I always rely on this recipe for a guaranteed weekend crowd-pleaser.

Why This Classic Works

I used to struggle with soggy pastry bottoms until I adopted this method of proper blind baking. Taking the time to line the tin and bake the crust before adding any liquid filling makes all the difference.

The balance of double cream and whole milk creates a rich custard that does not feel overly heavy. Sautéing the mushrooms first ensures they release their moisture early, keeping the final quiche perfectly set.

Mary Berry Mushroom Quiche Ingredients

• 1 ready-rolled shortcrust pastry sheet
• 250g chestnut mushrooms, sliced
• 1 tbsp unsalted butter
• 1 garlic clove, crushed
• 3 large eggs
• 150ml double cream
• 150ml whole milk
• 100g Gruyère cheese, grated
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper to taste

How To Make Mary Berry Mushroom Quiche

1. Prepare the pastry: Preheat the oven to 200°C (180°C fan). Unroll the pastry and line a 23cm loose-bottomed fluted tart tin.
2. Blind bake the crust: Prick the base with a fork, line with baking paper, and fill with baking beans. Bake for 15 minutes, remove the paper and beans, and bake for 5 more minutes until golden.
3. Cook the mushrooms: Melt the butter in a frying pan over medium heat. Sauté the sliced mushrooms and garlic for 5 to 7 minutes until soft and dry.
4. Mix the custard: In a jug, whisk together the eggs, double cream, milk, fresh thyme, salt, and pepper until smooth.
5. Assemble and bake: Scatter the cooked mushrooms and grated Gruyère cheese over the baked pastry base. Pour the egg custard over the top and bake at 180°C (160°C fan) for 25 to 30 minutes until just set.

Recipe Tips

• Avoid a soggy bottom: Always blind bake your pastry crust fully before adding the wet ingredients.
• Cook mushrooms thoroughly: Mushrooms hold a lot of water, so sautéing them until completely dry prevents a watery quiche.
• Use a metal tin: A metal tart tin conducts heat much better than ceramic, ensuring a crisper pastry base.

What To Serve With Mushroom Quiche

A crisp green salad dressed with a sharp vinaigrette cuts through the richness of the cheese and cream perfectly. Buttered new potatoes also make a fantastic side if you want a more substantial meal.

How To Store

Allow the quiche to cool completely, then cover tightly and store in the fridge for up to 3 days. You can freeze individual slices wrapped in foil for up to 2 months, reheating straight from frozen.

FAQs

Can I use store-bought pastry?

Yes, ready-rolled shortcrust pastry works brilliantly and saves a lot of preparation time.

What other cheese works well?

Mature cheddar or Emmental are great substitutes if you do not have Gruyère on hand.

Why did my quiche curdle?

Overbaking can cause the egg proteins to separate. Pull it out of the oven when there is still a slight wobble in the center.

Nutrition

• Calories: 380 kcal
• Total Fat: 28g
• Saturated Fat: 14g
• Cholesterol: 145mg
• Sodium: 320mg
• Total Carbohydrate: 22g
• Protein: 12g

Try More Recipes:

• Mary Berry Mushroom Soup Recipe
• Mary Berry Mushroom Omelette with Ciabatta Recipe
• Mary Berry Haddock With Mushrooms And Cream Recipe