There’s something incredibly satisfying about making and enjoying Mary Berry’s Mushroom Quiche.
You get to experience the delicious flavors of tender mushrooms and onions, perfectly seasoned and balanced inside a crispy pie crust.
I love how easy it is to bring together fresh, simple ingredients!
Just make sure the mushrooms and onions are cooked until all excess moisture is gone, which keeps the crust from getting soggy.
Plus, don’t forget to sprinkle half the cheese on the pie crust before adding the filling – it adds wonderful texture and taste!
How to Make Mary Berry Mushroom Quiche
Ingredients
- 1 sheet Puff Pastry
- 1 tbsp Olive Oil
- 1 Onion (chopped)
- 8 oz Mushrooms (sliced)
- 3 large Eggs
- 1 1/4 cups Heavy Cream
- 1 cup Gruyère Cheese (grated)
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Step-by-Step Instructions
Step 1:
Preheat your oven to 375°F (190°C) and place the puff pastry sheet in a quiche or pie dish, pressing it into the corners and trimming any excess.
Step 2:
Heat the olive oil in a skillet over medium heat.
Add the chopped onion and sauté for 5 minutes until it softens.
Step 3:
Add the sliced mushrooms to the skillet.
Cook with the onion until the mushrooms release their liquid and turn golden, about 8 minutes.
Step 4:
In a mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper.
Add the sautéed mushrooms and onions to the egg mixture.
Step 5:
Pour the mixture into the prepared puff pastry shell.
Sprinkle grated Gruyère cheese evenly on top.
Step 6:
Bake the quiche in the preheated oven for 30-35 minutes, or until the filling is set and the top is golden brown.
Let it cool for 10 minutes before serving.
Tips and Tricks for Making This Recipe
Choose Fresh Mushrooms
Fresh mushrooms have the best texture and flavor for this quiche.
Ensure they are firm and clean for optimal results.
Pre-Bake the Crust
Pre-bake the puff pastry crust for about 10 minutes.
This prevents the bottom from getting soggy.
Grate Cheese Yourself
Grated Gruyère cheese melts better and has a fresher taste than pre-shredded cheese.
Let the Quiche Cool
Allow the quiche to cool for 10 minutes before cutting.
This helps it set and makes slicing easier.
Add Herbs
For an extra layer of flavor, add chopped fresh herbs like parsley or thyme to the egg mixture.
Experiment with different combinations to find your favorite!
What to Serve with Mary Berry Mushroom Quiche
Fresh Fruit Salad
A colorful fresh fruit salad is light and refreshing.
Try a mix of strawberries, blueberries, and kiwi for a vibrant treat.
This pairs wonderfully with the rich flavors of the quiche.
Roasted Asparagus
Roasted asparagus adds a lovely green element.
Toss in some olive oil, salt, and pepper, then roast until tender.
It complements the mushrooms perfectly.
Garlic Bread
Garlic bread is a comforting choice.
The crunchy, buttery texture works well alongside the creamy quiche.
A perfect addition if you love a bit of crunch.
Creamy Tomato Soup
A warm bowl of creamy tomato soup is cozy and comforting.
Its tanginess balances the quiche’s richness.
Great for cooler days when you want something warm.
Arugula Salad with Lemon Vinaigrette
A fresh arugula salad topped with lemon vinaigrette is a zesty side.
The peppery arugula leaves contrast beautifully with the quiche.
Add some shaved Parmesan for an extra touch.
Variations and Substitutions
Cheese Choices
You can switch up the cheese type easily.
Consider using cheddar, Gruyère, or feta to give your quiche different flavors.
The key is to use a cheese that melts well.
Adding Vegetables
Feel free to add other vegetables!
Spinach, bell peppers, or zucchini can add more color and nutrients.
Make sure to sauté them first to remove excess moisture.
Changing the Herbs
You can experiment with different herbs.
Try dill, basil, or chives for a unique taste each time you make the quiche.
Meat Options
For a non-vegetarian twist, add bacon or ham.
Cook the meat until crispy and then mix it into the quiche.
This adds a savory, rich element.
How to Store Leftover Mary Berry Mushroom Quiche
Make sure your quiche is fully cooled before storing it.
Refrigerate:
Cover the quiche with plastic wrap or aluminum foil.
Place it in the refrigerator.
Keep it for up to 3-4 days.
Freeze:
Cool the quiche completely.
Wrap it tightly in plastic wrap followed by aluminum foil.
Store it in a heavy-duty freezer bag for up to three months.
Thaw:
Refrigerate overnight to thaw the frozen quiche.
Avoid rapid temperature changes to maintain the texture and taste.
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Common Mistakes to Avoid
Overloading with Fillings
Using too many fillings can cause your quiche to become soggy and fail to set properly.
Stick to a balanced amount of mushrooms, onions, and any other fillings to maintain the right texture.
Using Cold Ingredients
Cold ingredients can lead to uneven baking and a less-than-perfect custard consistency.
Make sure to bring your eggs, milk, and other ingredients to room temperature before mixing.
Not Blind Baking the Crust
Skipping the step of blind baking can result in a soggy bottom crust.
Bake the crust partially before adding the filling to keep it crisp and delicious.
Mary Berry Mushroom Quiche Recipe
Ingredients
- 1 sheet Puff Pastry
- 1 tbsp Olive Oil
- 1 Onion chopped
- 8 oz Mushrooms sliced
- 3 large Eggs
- 1 1/4 cups Heavy Cream
- 1 cup Gruyère Cheese grated
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Instructions
- Preheat your oven to 375°F (190°C) and place the puff pastry sheet in a quiche or pie dish, pressing it into the corners and trimming any excess.
- Heat the olive oil in a skillet over medium heat.
- Add the chopped onion and sauté for 5 minutes until it softens.
- Add the sliced mushrooms to the skillet.
- Cook with the onion until the mushrooms release their liquid and turn golden, about 8 minutes.
- In a mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper.
- Add the sautéed mushrooms and onions to the egg mixture.
- Pour the mixture into the prepared puff pastry shell.
- Sprinkle grated Gruyère cheese evenly on top.
- Bake the quiche in the preheated oven for 30-35 minutes, or until the filling is set and the top is golden brown.
- Let it cool for 10 minutes before serving.