This Mary Berry Mushroom Quiche is a quick and easy recipe, which is made with chestnut mushrooms and a clever tortilla wrap base. It’s the perfect weeknight dinner, ready in under an hour.
Mary Berry Mushroom Quiche Ingredients
A clever, quick combination for a simple, savory tart.
- 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 cheese, grated
- 2 tbsp chopped fresh parsley
- 2 large eggs, beaten
- 200ml (7fl oz) double cream
- Salt and freshly ground black pepper
How To Make Mary Berry Mushroom Quiche
A step-by-step guide to this wonderfully speedy, no-pastry quiche.
- Prep the Oven and Tin: Preheat your oven to 200°C (180°C Fan/Gas 6). Place a heavy baking sheet in the oven to get hot. Brush a 20cm (8in) loose-bottomed sandwich tin with a little oil.
- Line with Tortilla: Lay the tortilla wrap inside the greased tin, pressing it down to cover the base and come about halfway up the sides.
- Sauté the Filling: Heat the 1 tablespoon of oil in a large frying pan over a medium heat. Add the onion, cover with a lid, and cook for 10 minutes until soft. Add the sliced mushrooms, increase the heat, and fry for a few more minutes until cooked. Drain off any liquid that has been released.
- Assemble the Quiche: Spoon the cooked onion and mushroom mixture into the tortilla-lined tin and spread it out evenly. Sprinkle half of the grated cheese over the top.
- Add Custard and Bake: In a small bowl or jug, beat the eggs and double cream together. Season with salt and pepper, then stir in the remaining half of the cheese and the chopped parsley. Pour this custard mixture over the filling in the tin.
- Bake to Perfection: Place the tin on the hot baking sheet in the oven and cook for about 25-30 minutes, until the filling is set and lightly golden on top. Let it stand for 5 minutes before serving.
Recipe Tips
For a perfect, creamy quiche with a crisp base.
- How to get a crispy base? Using a tortilla wrap is already a great shortcut to avoid a soggy bottom. The most important tip from Mary Berry is to place the quiche tin on a preheated heavy baking sheet in the oven. The initial blast of heat from the hot sheet helps to crisp up the tortilla base immediately.
- How do I keep the filling from being watery? It is crucial to cook the mushrooms over a relatively high heat and then drain off any liquid they release before adding them to the quiche. Mushrooms hold a lot of water, which will ruin the texture of your custard if not removed.
- Can I use different mushrooms? Yes, of course. While chestnut mushrooms have a lovely, earthy flavor, you can use any variety you like. Standard button mushrooms, sliced portobello, or a mix of wild mushrooms would all be delicious.
- Why use a loose-bottomed tin? A loose-bottomed tin is highly recommended as it makes removing the finished quiche much easier without damaging the delicate tortilla crust.
What To Serve With Mushroom Quiche
Simple sides to complete this quick and easy meal.
This clever and speedy quiche is perfect for a light lunch or dinner. It pairs beautifully with:
- A simple dressed tomato salad
- A crisp green salad with a lemon vinaigrette
- Buttered new potatoes
How To Store Mary Berry Mushroom Quiche
Keeping your delicious quiche fresh.
- Best Eaten Fresh: This quiche has the best texture—a crisp base and creamy filling—when it is made and served fresh.
- Refrigerate: If you have leftovers, they can be covered and stored in the refrigerator for up to 2 days. The tortilla base will soften upon storage.
- Reheat: Gently reheat slices in a moderate oven (180°C/350°F) for about 10 minutes to warm through.
Mary Berry Mushroom Quiche Nutrition Facts
An estimated guide per serving.
- Calories: 480 kcal
- Carbohydrates: 20 g
- Protein: 15 g
- Fat: 35 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This particular “fast quiche” is best made and served on the same day due to the nature of the tortilla crust. It can be refrigerated for up to 24 hours, but the base will not be as crisp.
You can, but the final quiche will be less rich and creamy, and the custard will have a slightly looser set. Double (heavy) cream provides the best luxurious texture.
Yes! This is a great recipe for using up leftover vegetables. Wilted spinach (squeezed very dry), cooked bell peppers, or sautéed leeks would be wonderful additions along with the mushrooms.
Try More Recipes:
- Mary Berry Cheese and Onion Quiche Recipe
- Mary Berry Roasted Vegetable Quiche Recipe
- Mary Berry Quiche Lorraine Recipe
Mary Berry Mushroom Quiche Recipe
Description
A clever and super-quick quiche from Mary Berry that uses a large tortilla wrap as a simple, no-fuss pastry base, filled with a creamy mushroom, onion, and Cheddar custard.
Ingredients
Instructions
- Preheat your oven and a baking sheet to 200°C/180°C Fan. Grease a 20cm (8in) loose-bottomed tin and line it with the tortilla wrap.
- In a hot, oiled frying pan, cook the onion for 10 minutes until soft, then add the mushrooms and cook for a few more minutes. Drain any liquid.
- Spoon the onion and mushroom mixture into the tortilla-lined tin.
- In a jug, beat the eggs and cream together. Season with salt and pepper, then stir in half the cheese and the parsley.
- Pour the egg mixture over the mushrooms and top with the remaining cheese.
- Place the quiche tin on the preheated baking sheet and bake for 25-30 minutes, until set and golden.
- Let stand for 5 minutes before slicing and serving.
Notes
- Using a tortilla wrap is a fantastic shortcut that eliminates the need to make or blind-bake pastry.
- Preheating the baking sheet in the oven is the secret to getting a crisp tortilla base.
- It is crucial to cook and drain the mushrooms well to prevent a watery filling.
- This quiche is best made and served fresh for the best texture.
