Mary Berry’s Spinach Quiche is a delightful savory pie that has become a staple in British kitchens and beyond, thanks to Mary Berry’s iconic status as a beloved baking and cooking expert. This quiche showcases a beautifully buttery, flaky pastry crust filled with a creamy, rich custard infused with fresh spinach and often complemented by cheese for extra depth of flavor. It’s a dish that’s versatile enough to be served warm or at room temperature, making it perfect for brunches, light lunches, or even dinner parties.
The magic of Mary Berry’s recipe lies in its balance-the tender spinach brings a subtle earthiness that contrasts wonderfully with the silky, eggy filling and the crisp pastry shell. It’s not just a quiche; it’s an invitation to enjoy simple ingredients elevated through careful technique and timeless flavor combinations.
Mary Berry’s Spinach Quiche Recipe
Ingredients Needed
To recreate Mary Berry’s Spinach Quiche in your kitchen, here’s a detailed list of what you’ll need:
For The Pastry
- 225g (about 2 cups) plain flour – the foundation for a crisp and tender crust.
- 110g (around 7-8 tablespoons) unsalted butter, chilled and diced – key for that flaky texture.
- A pinch of salt – to enhance the flavor of the pastry.
- 3-4 tablespoons cold water – just enough to bring the dough together without making it sticky.
For The Filling
- 300g fresh spinach (or frozen, well-drained) – the star ingredient, vibrant and nutritious.
- 3 large eggs – providing the structure and richness of the custard.
- 150ml double cream or crème fraîche – for that indulgent creaminess.
- 150g grated cheese (traditionally Gruyère or mature Cheddar) – a sharp, nutty contrast that melts beautifully.
- Salt and freshly ground black pepper – essential for seasoning.
- A pinch of freshly grated nutmeg – a subtle aromatic note that complements spinach wonderfully.
- Optional extras: sautéed onions or garlic for added depth, or a sprinkle of fresh herbs like thyme or chives.
Equipment Needed
Before you get started, having the right tools at hand will make the process smoother and more enjoyable:
- Mixing bowls: For combining pastry ingredients and for the filling mixture.
- Food processor (optional): Makes pastry preparation quicker and easier but you can also do it by hand.
- Rolling pin: To roll out the pastry evenly.
- 9-inch (23cm) tart or quiche tin: Preferably with a removable base to ease serving.
- Fork: For pricking the pastry base.
- Baking beans or ceramic baking weights: To blind bake the pastry shell.
- Whisk: To beat eggs and cream until smooth.
- Sauté pan: To wilt spinach or cook any optional vegetables.
- Grater: For the cheese.
- Oven: Preheated to the required temperature for baking.
Instructions To Make Mary Berry’s Spinach Quiche
Let’s get into the step-by-step process that transforms humble ingredients into a stunning quiche:
-
Prepare the Pastry:
Start by rubbing the cold diced butter into the plain flour and salt using your fingertips until the mixture resembles fine breadcrumbs. Slowly add cold water, one tablespoon at a time, and gently mix until the dough just comes together. Wrap the dough in cling film and chill in the fridge for at least 30 minutes-this rest helps relax the gluten and keeps the pastry tender.
-
Roll and Line:
After chilling, lightly flour your surface and roll out the dough into a circle large enough to line your quiche tin. Carefully lift and press the pastry into the tin, trimming any excess edges. Prick the base with a fork to prevent bubbling.
-
Blind Bake the Pastry:
Line the pastry with baking paper and fill with baking beans or weights. Bake in a preheated oven at about 190°C (375°F) for 15 minutes. Remove the beans and paper, then bake for another 5 minutes or until the base looks dry and slightly golden.
-
Prepare the Filling:
While the pastry bakes, wash and wilt the spinach in a pan over medium heat. If using frozen spinach, ensure it’s well drained to avoid sogginess. In a bowl, whisk the eggs, cream, salt, pepper, and nutmeg until smooth. Stir in the grated cheese and cooked spinach, plus any extras like sautéed onions.
-
Assemble and Bake:
Pour the filling into the blind-baked pastry shell, spreading evenly. Return the quiche to the oven and bake for 25-30 minutes or until the filling is set, golden on top, and slightly puffed.
-
Cool and Serve:
Allow the quiche to cool slightly before removing from the tin. It’s fantastic warm, or served at room temperature with a crisp green salad or lightly dressed seasonal vegetables.
Tips And Tricks
- Chill your pastry well: Cold pastry is the secret to flakiness and prevents shrinking during baking. Don’t skip the chilling step!
- Avoid soggy bottoms: Always blind bake the pastry to crisp it up before adding the filling. Also, ensure spinach is well-drained.
- Cheese choice matters: Gruyère offers a nutty, mellow flavor; mature Cheddar adds a sharper kick. Feel free to experiment with different cheeses like feta for a tangy twist.
- Add herbs for freshness: Fresh thyme, parsley, or chives sprinkled into the filling can brighten up the richness.
- Don’t overfill: The filling will puff up during baking but settle as it cools, so fill the pastry shell almost to the top but not overflowing.
- Make ahead: This quiche tastes great the next day and reheats beautifully-perfect for meal prepping.
Mary Berry’s Spinach Quiche is more than just a dish; it’s a celebration of simple, quality ingredients brought together with skill and care. Its flaky, buttery crust and luscious spinach-egg filling make it a versatile classic that fits effortlessly into casual lunches or more formal occasions. Whether you’re a seasoned cook or a kitchen novice, following Mary’s trusted recipe will leave you with a quiche that’s both comforting and impressive.
Once you master this recipe, you’ll find endless ways to customize it, but the heart of the dish will always remain the same: fresh spinach, creamy custard, and a perfect golden crust. So why not treat yourself to a slice of this timeless delight today? Your taste buds will thank you!
Easy Recipe Variations For Mary Berry’s Spinach Quiche
Mary Berry’s Spinach Quiche is a classic for a reason-its delicate, buttery pastry paired with a silky, savory spinach and custard filling is a timeless crowd-pleaser. But one of the beauties of quiche is how wonderfully adaptable it is. If you’re looking to switch things up or tailor it to your taste or occasion, there are plenty of simple twists and additions you can try that will elevate the dish or offer a completely new flavor profile.
First off, consider adding cheese-the creamy richness can transform the quiche dramatically. Traditional options include crumbled feta for a salty, tangy bite, or grated Gruyère or cheddar for a nutty, melting texture. You could even blend in some cream cheese or ricotta for extra creaminess. If you love a little sharpness, blue cheese crumbles can add an exciting depth, though it’s a bolder choice.
For those who enjoy a bit of protein, incorporating bacon or pancetta is a brilliant idea. Crisped and scattered over the spinach before the custard goes in, these add a smoky, savory hit. Alternatively, smoked salmon pieces or cooked chicken chunks can give the quiche a more substantial feel, perfect for lunch or a light dinner.
Vegetable lovers have a playground here, too. Swap or mix the spinach with other greens like kale, chard, or watercress for different textures and flavors. Roasted red peppers, caramelized onions, or sun-dried tomatoes can add bursts of sweetness and color. Mushrooms, sautéed until golden, bring an earthy depth, while zucchini ribbons or asparagus tips can add subtle freshness and a slight crunch.
For a twist on the custard base, experiment with different herbs and spices. Fresh dill, thyme, or tarragon provide aromatic notes, while a pinch of nutmeg-Mary Berry’s classic touch-can enhance the warmth and complexity. For those wanting a little heat, a dash of smoked paprika or a sprinkle of chili flakes can give a gentle kick without overpowering the delicate spinach.
Finally, don’t overlook the pastry itself. While Mary’s traditional shortcrust pastry is a perfect base, swapping to a whole wheat or gluten-free crust can cater to dietary needs. For a quicker version, some even use puff pastry for a flaky, lighter texture, though it changes the character of the dish somewhat.
In essence, the quiche’s framework is forgiving and welcoming of creativity. Whether you’re after a cheesy indulgence, a vegetable-packed feast, or a herbaceous, delicate bite, tweaking Mary Berry’s recipe is as easy as it is delicious.
Storing Leftovers
Leftover quiche is often just as good-if not better-the next day, making it a fantastic make-ahead meal or leftover treat. Proper storage is key to keeping the quiche’s texture and flavor intact, so you can enjoy it again without disappointment.
First, allow the quiche to cool completely at room temperature before storing. This prevents condensation from forming inside the container, which could make the pastry soggy. Once cooled, wrap the quiche tightly with cling film or aluminum foil, or better yet, place it in an airtight container to shield it from absorbing any odors in the fridge.
Stored in the refrigerator, leftover spinach quiche will stay fresh for up to 3 to 4 days. When you’re ready to enjoy it, you can eat it cold-many love quiche right from the fridge as a quick snack-or reheat it gently.
To reheat, the oven is your best bet for preserving the crispness of the pastry. Preheat the oven to around 180°C (350°F), place the quiche on a baking tray, and warm it for about 15-20 minutes until heated through. Avoid microwaving if you want to keep that lovely flaky crust intact-microwaves tend to soften and can turn the pastry rubbery. However, if you’re in a hurry, a short microwave burst followed by a quick blast under the grill can help revive some crispness.
If you have a whole quiche and don’t want to eat it all within a few days, quiche freezes surprisingly well. Wrap it tightly in plastic wrap and then in foil or place it in a freezer-safe container. It can last up to 2 months in the freezer. To reheat frozen quiche, thaw it overnight in the fridge and then warm it gently in the oven to restore its texture and flavor.
What To Eat With Mary Berry’s Spinach Quiche?
While Mary Berry’s Spinach Quiche can absolutely stand alone as a satisfying meal, pairing it with the right sides and accompaniments can turn a simple dish into a memorable feast.
For a fresh, light balance to the richness of the quiche, start with a crisp green salad. Think baby leaves, rocket, or mixed salad greens tossed with a tangy vinaigrette-lemon and olive oil or a mustard dressing work beautifully. Adding elements like cherry tomatoes, thinly sliced radishes, or cucumber ribbons brings refreshing crunch and color.
A bowl of soup is another wonderful companion-especially seasonal varieties. A smooth tomato soup or a roasted red pepper bisque provides warmth and a contrasting texture. Creamy soups like butternut squash or mushroom also harmonize nicely with the quiche’s creamy filling.
If you want something a little heartier, roasted or steamed new potatoes or a simple potato salad make perfect sides. Their earthy, mild flavor complements the spinach without competing with it.
For a touch of indulgence, serve with a dollop of sour cream or crème fraîche on the side-this adds a cool, tangy counterpoint that elevates each bite. Alternatively, a homemade chutney or relish, such as caramelized onion or tomato chutney, can provide a sweet-savory note that pairs beautifully with the spinach and cheese.
For drinks, a chilled glass of dry white wine like Sauvignon Blanc or a crisp rosé can enhance the dining experience, while herbal teas or sparkling water with a slice of lemon work perfectly for a non-alcoholic pairing.
Conclusion
Mary Berry’s Spinach Quiche is more than just a recipe-it’s a versatile, comforting dish that lends itself beautifully to customization, making it a staple for both casual lunches and elegant dinners. From its buttery, flaky pastry to its creamy, flavorful filling, it’s a dish that appeals to a broad range of palates and occasions.
With easy recipe variations, you can tailor it to your mood or the ingredients you have on hand, whether you’re craving a cheesy indulgence or a veggie-packed delight. And with simple tips for storing leftovers, this quiche becomes a reliable go-to meal that tastes just as good the next day.
Pairing it with fresh salads, warming soups, or simple sides transforms a humble quiche into a well-rounded and satisfying meal. Whether you’re serving it for a family gathering, a picnic, or a cozy dinner at home, Mary Berry’s Spinach Quiche delivers comfort and elegance in every bite.
In short, this quiche embodies the essence of home-cooked goodness-approachable, delicious, and endlessly adaptable. So, why not get baking and put your own spin on Mary Berry’s classic? The possibilities are as fresh as the spinach itself.
FAQs
What Ingredients Do I Need For Mary Berry’s Spinach Quiche?
Mary Berry’s spinach quiche requires the following ingredients: shortcrust pastry (store-bought or homemade), spinach (fresh or frozen), eggs, double cream, milk, grated cheese (Cheddar works well), butter, garlic, and seasoning (salt, pepper, and nutmeg). You can also add extra fillings like onions or mushrooms depending on your preference.
How Do I Prepare The Spinach For Mary Berry’s Spinach Quiche?
For Mary Berry’s spinach quiche, you should wilt the spinach first. If you’re using fresh spinach, simply sauté it in a bit of butter with garlic until it wilts down. If using frozen spinach, thaw it thoroughly and squeeze out any excess water to avoid a soggy quiche. Once prepared, set the spinach aside to cool before adding it to the quiche mixture.
Can I Make Mary Berry’s Spinach Quiche Ahead Of Time?
Yes, you can prepare Mary Berry’s spinach quiche in advance! The quiche can be fully assembled, then stored in the fridge for up to 24 hours before baking. If you have leftovers, they can be stored in the fridge for up to 3 days or frozen for later use. Just be sure to reheat it thoroughly before serving.
