If you’re pressed for time at lunch or just don’t fancy spending hours in the kitchen, this quick quiche lorraine recipe might be a good option. Mary Berry’s simplified process swaps the traditional pastry for a large tortilla wrap as the base. The texture differs slightly, but the overall result is still nutritious and full of flavour if the filling is made right.
Sharing this recipe for four on her BBC series, Mary’s Foolproof Dinners, the chef said: “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.”
Mary Berry’s easy quiche lorraine recipe
Ingredients
One tbsp sunflower oil, plus extra for greasing
One large tortilla wrap
One large onion, finely chopped
150g chestnut mushrooms, sliced
75g mature Cheddar, grated
Two tbsp freshly chopped parsley
Two eggs, beaten
200ml (⅓ pint) pouring double cream
Method
Set your oven to 200C (180C for fan ovens) or Gas Mark six, allowing it to fully preheat. While it heats, lightly oil a 20cm (8in) sandwich tin with a removable base. Place a sturdy baking tray in the oven to heat up as well – this will help ensure an even bake later.
Take a tortilla wrap and press it into the tin so that it completely covers the base and comes about halfway up the sides. Make sure it’s firmly pressed into the corners and sides to create a stable shell for the filling.
To prepare the filling, heat a splash of oil in a large frying pan set over medium heat. Add the chopped onion and sauté briefly before covering with a lid. Let it cook for around 10 minutes, until soft and translucent. Stir in the sliced mushrooms and cook for a few more minutes, then tip away any excess moisture that gathers in the pan.
Transfer the onion and mushroom mixture into the prepared wrap base, spreading it out evenly. Sprinkle over half of the grated cheese.
In a separate bowl, whisk together the eggs and cream until fully combined. Season the mixture with salt and black pepper, then stir in the chopped parsley and the rest of the cheese. Pour this mixture carefully over the vegetables in the tin.
Place the filled tin onto the hot baking sheet in the oven and bake for approximately 25 minutes, or until the top is firm and lightly golden.
Allow it to rest for five minutes before slicing into wedges. Serve warm, accompanied by a simple salad tossed with your preferred dressing.