Mary Berry's Fast Quiche

 

Mary Berry's Fast Quiche.  This was a recipe that I was very keen to try. I love Mary Berry's recipes. This one comes from her book, Foolproof Dinners.  Mary Berry was one of my favorite television chefs when I lived in the U.K.  I had never heard of her before moving over there.

Of course, her participation in the Great British Bake Off turned her into a household name worldwide. She became known as the doyenne of Great British Baking, and it was a reputation that was well deserved. To be honest I have not really watched the program much since she left it.  It just is not the same.

 

This recipe for fast quiche really intrigued me.  It boasts a crust/base formed by fitting a flour tortilla into a baking pan, rather than a short crust pastry.  I immediately put it on my radar to make as soon as I had the right sized flour tortillas in my house.

Yesterday was the day.  It went together very quickly considering. There was no need to make any pastry, roll it out, chill it, etc.  Fitting a tortilla to a baking dish is done in a fraction of the time.

The filling was simple and rich. Sauteed onions, meaty mushrooms, plenty of good cheddar, eggs and rich cream.  Oh boy but this was some delicious when it was done. I actually found myself going back to try additional slivers throughout the day. I could not leave it alone.

But then again, I'd expect nothing less from Mary Berry.

 

WHAT YOU NEED TO MAKE MARY BERRY'S FAST QUICHE

A few simple store-cupboard ingredients.  I always have tortillas in the house, which really helped. No need to rush to the store.

• 1 TBS of light olive oil, plus more for greasing the tin
• 1 large flour tortilla
• 1 medium cooking onion, peeled and finely chopped
• 5 ounces (150g) chestnut mushrooms, cleaned and sliced
• 3 ounces (75g) strong mature cheddar cheese, grated and divided
• 2 TBS chopped fresh parsley
• 2 large eggs, lightly beaten
• 1 cup less 3 TBS (200ml) heavy pouring cream
• salt and black pepper to taste

 

Personally, when I make this again, (and I will) I am going to use butter to fry the onions in rather than oil.  I think butter would give an even nicer flavor to both the onions and the mushrooms.

I used cremini mushrooms which is all I could find here in Canada with the darker skins.  Chestnut mushrooms would be better as they don't turn a funny color when cooked.  Next time I would use regular button mushrooms.

I used Balderson's vintage, 2 year aged cheddar, white as my cheese for this. It gave the quiche filling a beautiful rich flavor.

I used whipping cream.

My tortillas were 12 inches in diameter. White flour. Soft.

 

HOW TO MAKEMARY BERRY'S FAST QUICHE

This really goes together quickly. No crust to make or roll out, etc. No fuss. No muss.

Preheat the oven to 400*F/200*C/ gas mark 6.Place a baking sheet in the oven to get hot.

Brush an 8-inch round cake tin with a loose bottom with oil. Set aside.

Heat the oil in a skillet over medium heat. Add the onions. Cook and stir until they soften and turn golden. Add the mushrooms. Cook, stirring, for a few minutes until softened. Drain off any liquid and set aside.

Place your tortilla into the cake tin, making sure it comes halfway up the sides of the tin. Place onto the heated baking sheet and pop into the oven for about 5 or so to crisp.

Whisk the eggs and cream together along with a pinch of salt and black pepper. Add half of the cheese and the parsley.

Take the pan out of the oven, keeping it on the baking tray. Spread the onion and mushroom mixture evenly over the bottom of the pan. Sprinkle the remaining half of the cheese over top.

 

Pour the egg/cheese mixture over top evenly. Return to the oven and bake for about 25 minutes until set and golden brown.

Remove from the oven. Leave to stand for five minutes before loosening and removing the sides.

Cut into wedges to serve. A salad goes very nicely alongside.

 

This was delicious. The "crust" was not quite as good as a real pastry crust, but the filling had a beautiful flavor!  I would make this again in a regular crust.  The tortilla did become a big soggy, despite my pre-baking it.  Still delicious however. 

Also, I used Cremini mushrooms. I think white button mushrooms would be better and have a much nicer color.

I enjoyed a wedge of this along with a delicious mixed salad on the side.  It was very easy to put together and made for a wonderful light supper. It really was no fuss, no muss, and probably a lot healthier than a quiche made with pastry.

 

Are you a fan of the Quiche?  They make great suppers and lunches for that matter. They are also great to take on picnics and are a popular addition to the buffet table! Here are a few other favorites!

SALMON AND BROCCOLI QUICHE - Salmon and broccoli are beautiful flavor partners.  This quiche boasts a crisp butter and lard pastry and a deep filling. Three kinds of cheese, salmon, broccoli, spring onions and dill combine together to make a delicious quiche that will have everyone begging for the recipe!

QUICHE LORRAINE - A great classic, adapted from The Times Calendar Cookbook by Katie Stewart.  You cannot beat this version.  Its fabulously delicious. Eggs, streaky bacon, gruyere cheese in a short crust pastry. Simple. Classic. Delicious.

Yield: 4 servings

Author: Marie Rayner

Mary Berry's Fast Quiche

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

With a rich and delicious filling, this unique quiche uses a tortilla wrap as a crust. Filled with lots of sautéed onions, mushrooms and cheddar cheese!

Ingredients

You will need:

• 1 TBS of light olive oil, plus more for greasing the tin
• 1 large flour tortilla
• 1 medium cooking onion, peeled and finely chopped
• 5 ounces (150g) chestnut mushrooms, cleaned and sliced
• 3 ounces (75g) strong mature cheddar cheese, grated and divided
• 2 TBS chopped fresh parsley
• 2 large eggs, lightly beaten
• 1 cup less 3 TBS (200ml) heavy pouring cream
• salt and black pepper to taste

Instructions

1. Preheat the oven to 400*F/200*C/ gas mark 6.Place a baking sheet in the oven to get hot.
2. Brush an 8-inch round cake tin with a loose bottom with oil. Set aside.
3. Heat the oil in a skillet over medium heat. Add the onions. Cook and stir until they soften and turn golden. Add the mushrooms. Cook, stirring, for a few minutes until softened. Drain off any liquid and set aside.
4. Place your tortilla into the cake tin, making sure it comes halfway up the sides of the tin. Place onto the heated baking sheet and pop into the oven for about 5 or so to crisp.
5. Whisk the eggs and cream together along with a pinch of salt and black pepper. Add half of the cheese and the parsley.
6. Take the pan out of the oven, keeping it on the baking tray. Spread the onion and mushroom mixture evenly over the bottom of the pan. Sprinkle the remaining half of the cheese over top.
7. Pour the egg/cheese mixture over top evenly. Return to the oven and bake for about 25 minutes until set and golden brown.
8. Remove from the oven. Leave to stand for five minutes before loosening and removing the sides.
9. Cut into wedges to serve. A salad goes very nicely along side.

Did you make this recipe?

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