Mary Berry’s Fast Quiche
As seen on her BBC series, Mary's Foolproof Dinners, Mary Berry's ingenious quick quiche recipe uses a tortilla wrap as a base instead of a more complex pastry case, making it the perfect recipe for whipping up a creamy, cheesy quiche at a moment's notice.
From the book
Mary’s Foolproof Dinners
Featuring 120 new recipes, Mary's Foolproof Dinners simplifies meal prep for both busy weeknights and relaxed weekend gatherings
The book includes stunning photos and practical cooking advice for each recipe, ranging from hearty one-pot meals to dinner party dishes and delectable desserts
A comprehensive resource for stress-free cooking, including all of the recipes from the accompanying BBC series
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Introduction
What a cheat this is! Supper in the evening, kids popping in, don’t know what to make . . . here we go! The word tortilla is Spanish and fajita is Mexican, but to me it’s called a wrap! Buy large ones so they fit up the sides of the tin.
Ingredients
| 1 tbsp | sunflower oil, plus extra for greasing |
| 1 large | tortilla wrap |
| 1 large | onion, finely chopped |
| 150g(5oz) | chestnut mushrooms, sliced |
| 75g (3oz) | mature Cheddar, grated |
| 2 tbsp | freshly chopped parsley |
| 2 | eggs, beaten |
| 200ml (⅓ pint) | pouring double cream |
Essential kit
You will need: a 20cm (8in) loose-bottomed sandwich tin.
Method
Preheat the oven to 200°C/180°C Fan/Gas 6.
You will need a 20cm (8in) loose-bottomed sandwich tin, brushed with oil. Place a heavy baking sheet in the oven to get hot.
Lie the wrap inside the sandwich tin to cover the base and to go half way up the sides. Press firmly to the sides of the tin.
To make the filling, place the oil in a large frying pan over a medium heat. Add the onion and fry for a few minutes, then cover with a lid and cook for 10 minutes until soft. Add the mushrooms and fry for a few minutes. Drain off any liquid.
Spoon the onion and mushrooms into the wrap-lined tin and spread evenly. Sprinkle half the cheese over the top.
Beat the eggs and cream together in a small bowl. Season with salt and freshly ground black pepper and add the remaining cheese and the parsley to the egg mixture. Pour over the mushroom filling. Place the tin on the hot baking sheet in the preheated oven and cook for about 25 minutes, until set and lightly golden.
Leave for stand for 5 minutes, then serve hot in wedges with a dressed tomato salad.
Mary’s Tips: Best made and served. Not suitable for freezing.
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