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Mary Berry Fast Quiche |
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| Serves 2 |
Prep 20 mins |
Cooking 25-30 mins |
Easy |
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My rating |
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Ingredients |
1 tbsp sunflower oil, plus extra for greasing
1 large tortilla wrap
1 large onion, finely chopped
150g chestnut mushrooms, sliced
75g mature cheddar, grated
2 free-range eggs, beaten
200ml/ double cream
2 tbsp chopped fresh parsley
salt and freshly ground black pepper
dressed tomato salad, to serve
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Preheat the oven to 200C/180C
Fan/Gas 6. Preheat a large baking tray in the oven. Brush
a 20cm/8in loose-bottomed sandwich tin with oil.
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Place the wrap inside the
sandwich tin to cover the base and come halfway up the
sides.
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To make the filling, heat the
oil in a large lidded frying pan over a medium heat. Fry
the onion for a few minutes, then cover with a lid and
cook for 10 minutes until soft. Add the mushrooms and fry
for a few minutes.
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Spoon the mushroom mixture
into the wrap-lined tin and spread evenly.
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Beat the eggs and cream
together in a small bowl. Season with salt and pepper and
add half the cheese and the parsley to the egg mixture.
Pour over the mushroom filling and top with the remaining
cheese. Place the tin on the baking tray in the oven and
cook for about 25–30 minutes, until set and lightly
golden.
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Leave to stand for 5 minutes,
then cut into wedges and serve hot with the dressed tomato
salad.
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Recipe tips
This dish is best when made and served straight away. It
is not suitable for freezing.
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DAILY
DINNERS 
