Mary Berry, the culinary icon, has shared a scrumptious and swift recipe for cheese and onion quiche that promises to be table-ready in under an hour.
Quiches are undeniably tasty but often require considerable time and effort to prepare from scratch. However, Mary’s method simplifies the process significantly. The secret to Mary’s quick quiche is her ingenious substitution of traditional pastry with a tortilla wrap.
She explained: “What a clever cheat this is, using a tortilla wrap instead of pasty for this super speedy cheese and onion quiche! Great for using leftover bits in the fridge for busy evenings.”
Furthermore, she advised that although the quiche can be refrigerated, it is best savoured immediately after baking and should not be frozen post-cooking.
Mary Berry’s fast quiche recipe
Ingredients (Serves four)
- One tbsp sunflower oil, plus extra for grease
- One large tortilla wrap
- One large onion, finely chopped
- 150g/5½oz chestnut mushrooms, sliced
- 75g/2½oz mature cheddar, grated
- Two free-range eggs, beaten
- 200ml/7fl oz double cream
- Two tbsp chopped parsley
- Salt and pepper
- Dressed tomato salad, to serve
Method
Begin by preheating your oven and a baking tray to 200C/180C Fan/Gas 6. With oil, lightly brush a 20cm/8in loose-bottomed sandwich tin.
Fit the tortilla wrap into the tin, ensuring it covers the base and extends halfway up the sides.
Proceed to prepare the filling by warming oil in a sizeable frying pan with a lid, set over medium heat. Saute the onion for several minutes, then cover and let it soften for ten minutes. Follow by adding the mushrooms and cooking for a few more minutes.
Transfer the cooked onion and mushroom mix into the tortilla-lined tin, spreading it out evenly.
Next, whisk the egg and cream together in a bowl, season with salt and pepper before adding the parsley and half the cheese. Pour this mixture over the mushroom filling and sprinkle with the remaining cheese.
Pop the tin on the baking tray in the oven and bake for roughly 25 to 30 minutes, until it’s set and lightly golden. Then slice it up and let it rest for five minutes before serving it with the salad.