Mary Berry Spinach Quiche

I first made this Mary Berry spinach quiche on a Sunday afternoon with a handful of leftover eggs, some weary spinach, and not much of a plan. It was meant to be a quick lunch, but turned out to be one of those unexpectedly brilliant bakes that gets demolished before it’s even cooled.

That said, my first go was a mess. I forgot to drain the spinach properly and ended up with a soggy, green puddle inside the tin. Still edible (just about), but not what you’d call elegant. The second time, I squeezed the spinach like my life depended on it—and boom. Quiche perfection.

If you’ve ever wanted to bake a quiche that holds its shape, has no pastry fuss, and actually tastes like something, here’s how I got it right.

What Makes This Recipe Special

There’s no pastry base, and honestly, you don’t miss it. The star here is the rich, savoury custard—held together by eight eggs, balanced with cream, and lifted by sharp Gruyère and crispy bacon.

Most quiches try to do too much or go too soggy. This one keeps it clean. The ratio of egg to cream is bang-on, and the key is seasoning properly and draining that spinach like a pro. Gruyère gives a deep, nutty warmth that cheddar just doesn’t match.

I’ve tested it a few ways—this version is the one I keep coming back to.

Ingredients + Why They Matter

• Smoked Bacon (4 rashers) – Salty, crispy and deeply savoury. Avoid thin streaky bacon—it just doesn’t deliver the same bite.
• Baby Spinach (100g) – Wilts quickly and adds freshness. Must be very well drained, or your filling won’t set properly.
• Eggs (8 large) – No flour needed here. The eggs give structure, richness, and hold everything together.
• Double Cream (150ml) – Brings silkiness. I tried single cream once, and it just wasn’t as luscious.
• Gruyère Cheese (175g) – Melts beautifully, adds a nutty kick. Don’t swap it unless you have to.
• Salt and Black Pepper – Be generous. Eggs need proper seasoning or they taste flat.

Ingredient Swaps That Hold Up

• No bacon: Use sautéed mushrooms or roasted red peppers. Just be sure they’re dry before mixing in.
• Vegetarian version: Leave out the bacon entirely—add a teaspoon of smoked paprika to fake a little depth.
• Frozen spinach: Works fine. Thaw completely and wring it out in a clean tea towel.
• Different cheese: Emmental or comté can stand in, but steer clear of anything too mild or oily.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Filling turned out wet	Spinach wasn’t drained enough	Wrap it in a tea towel and twist hard to squeeze
Centre stayed too jiggly	Underbaked or over-creamy mix	Bake until just set with a slight wobble in the middle
Quiche stuck to the tin	Didn’t grease well or line base	Butter the tin thoroughly and line the base with baking paper

How to Make Mary Berry’s Spinach Quiche

1. Preheat your oven to 180°C (160°C fan) or 350°F. Grease a 20cm round cake tin and line the base with baking paper.
2. Cook the bacon in a dry frying pan over medium heat until crisp. Drain on kitchen paper and set aside.
3. Wilt the spinach in the same pan for 1–2 minutes. Let it cool, then squeeze thoroughly and chop.
4. Whisk eggs and cream together in a large bowl until smooth. Stir in spinach, bacon and grated cheese. Season with salt and black pepper.
5. Pour the mixture into the tin and bake for 30 minutes, or until golden and just set in the centre.
6. Cool for 10 minutes, then run a palette knife around the edge. Flip out gently onto a tea towel-lined plate, then flip again onto a serving plate.

Tips From My Kitchen

• I use an old metal cake tin—it heats evenly and gives a lovely golden edge.
• Spinach must be as dry as possible. I press mine in a sieve first, then twist it in a tea towel.
• The quiche sets more as it cools—don’t wait for it to be completely firm in the oven.
• Use a fine grater for the cheese—it spreads more evenly through the mix.

Storage + Serving

• Fridge: Keeps for up to 3 days, covered.
• Freezer: Wrap slices tightly in cling film and foil. Freeze for up to 2 months.
• Reheating: Oven works best—180°C for 15 minutes. Microwave is fine for speed, but softens the texture.
• Serve with: A peppery salad, roasted cherry tomatoes, or just a slice of good bread.

FAQs – Real Answers From My Kitchen

Can I make this ahead of time?
Yes, and I often do. Bake it the night before, then warm gently or serve at room temperature the next day.

Why is my quiche watery?
Probably the spinach. It must be drained really well or it’ll leak into the custard.

Can I use frozen spinach?
Absolutely. It’s actually easier, just make sure to thaw and wring it dry before using.

What if I want to add a crust?
Go for it. Use shortcrust pastry and blind-bake it first for 15 minutes before adding the filling.

Is it supposed to be this eggy?
It’s definitely an egg-forward recipe. But with the cream and cheese, it’s more of a savoury custard than a scramble.

Try More Mary Berry Recipes:

• Mary Berry Miso Cod
• Mary Berry Spaghetti Alle Vongole
• Mary Berry Lamb Tagine
• Mary Berry Mushroom And Asparagus Risotto