Mary Berry’s cheese and onion quiche recipe is incredibly speedy and features a clever twist that sets it apart from the traditional quiche. Instead of a traditional pastry base, it uses a tortilla wrap. The result is a lighter, quicker-to-make classic that doesn’t skimp on flavour or nutritional goodness.
Ready in just under an hour, this recipe serves four, making it ideal for a hassle-free family meal or a delicious quick lunch. Sharing this recipe from the cookbook ‘Mary’s Foolproof Dinners online, the BBC enthused: “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.”
Method
Preheat the oven to 200C (180C for fan ovens) or Gas Mark six. Place a large baking tray in the oven to heat up. Lightly oil a 20cm (eight-inch) loose-bottomed sandwich tin.
Fit the wrap into the sandwich tin, ensuring it covers the base and rises halfway up the sides.
Heat some oil in a large frying pan with a lid over medium heat for the filling. Add the onion and cook for a few minutes, then cover and let it cook for around 10 minutes until softened. Stir in the mushrooms and sauté for a few minutes.
Transfer the mushroom mixture into the wrap-lined tin, spreading it out evenly.
In a small bowl, whisk together the eggs and cream. Season with salt and pepper, then add half of the cheese and all of the chopped parsley. Pour the egg mixture over the mushrooms, then sprinkle the remaining cheese. Place the tin on the preheated baking tray and bake for 25 to 30 minutes or until the mixture is set and golden.
Allow it to rest for five minutes before slicing into wedges and serving hot, accompanied by a dressed tomato salad.