Mary Berry’s mushroom quiche is a creamy egg and Cheddar filling with soft onions and chestnut mushrooms, baked in a tortilla wrap instead of pastry. It serves 4, and goes from fridge to table in about 45 minutes.
The recipe comes from Mary’s Foolproof Dinners, her BBC series, where it’s published as a fast quiche. The tortilla wrap replaces pastry completely, so there’s no rubbing in, no chilling and no baking blind. It’s vegetarian and nut-free, and it’s a midweek quiche you can make without planning ahead.
The step that makes it work is the preheated baking tray. Berry heats a large tray in the oven before anything goes in, then sets the tin straight on it. That burst of heat from below crisps the wrap base under the wet filling, instead of letting it turn soft.
Mary Berry Mushroom Quiche Recipe
Course: Dinner, Lunch, SidesCuisine: BritishDifficulty: Easy4
servings25
minutes30
minutes445
kcal55
minutesA no-pastry quiche from Mary’s Foolproof Dinners (BBC), built in a 20cm sandwich tin lined with a single tortilla wrap. The only cooking before it goes in the oven is softening the onions and mushrooms in one frying pan.
Ingredients
1 tbsp sunflower oil, plus extra for greasing
1 large tortilla wrap
1 large onion, finely chopped
150g (5½oz) chestnut mushrooms, sliced
75g (2½oz) mature Cheddar, grated
2 free-range eggs, beaten
200ml (7fl oz) double cream
2 tbsp chopped fresh flatleaf parsley
salt and freshly ground black pepper
dressed tomato salad, to serve
Directions
- Preheat: Heat the oven to 200°C (180°C fan/Gas 6), with a large baking tray inside. Brush a 20cm (8in) loose-bottomed sandwich tin with oil.
- Line the tin: Press the wrap into the tin so it covers the base and comes halfway up the sides.
- Cook the filling: Heat the oil in a large lidded frying pan over a medium heat. Fry the onion for a few minutes, then cover and cook for 10 minutes until soft. Add the mushrooms and fry for a few minutes more.
- Fill: Spoon the mushroom mixture into the lined tin and spread it out evenly.
- Add the custard: Beat the eggs and cream together and season. Stir in half the cheese and the parsley, then pour over the mushrooms and top with the rest of the cheese. Set the tin on the hot baking tray and bake for about 25 to 30 minutes, until set and lightly golden.
- Rest and serve: Leave to stand for 5 minutes, then cut into wedges and serve hot with the tomato salad.
Notes
- (from Mary Berry): This dish is best made and served straight away. It isn’t suitable for freezing.
FAQs
Why use a tortilla wrap instead of pastry?
It cuts out every slow stage of pastry: no rubbing in, no chilling, no rolling and no baking blind. The wrap crisps at the edges like a thin, shatter-crisp crust and holds the filling neatly for slicing. That’s the whole idea of the Foolproof series, so you can make a proper quiche on a weeknight.
Why does the wrap only go halfway up the sides?
A single large wrap won’t reach the top of a 20cm tin, and pleating it to the rim leaves thick folds that stay soft. Halfway up holds the filling fine, because two eggs and 200ml cream don’t fill the tin to the brim. Press it in gently so it sits flat against the base, with no air pocket underneath.
Can I make it ahead or freeze it?
No. Berry says it’s “best when made and served straight away” and “not suitable for freezing,” because the wrap softens as it sits under the filling. If you want a quiche to make ahead, her crustless quiche avoids the soggy-base problem entirely.
Why cover the onions while they cook?
The lid traps steam, so the onion turns soft and sweet in 10 minutes without browning or catching. Soft onion melts into the custard, while half-cooked onion stays crunchy and sharp. Add the mushrooms only once the lid comes off, so they fry and lose their water instead of stewing.
Does Mary Berry make a pastry quiche too?
Several. For the classic, try her quiche Lorraine or leek and bacon quiche. For a vegetarian quiche with proper shortcrust, her roasted vegetable quiche is the one to make at the weekend.
