Mary Berry Tortilla Quiche​ Recipe

This hearty Mary Berry Tortilla Quiche is made with a no-fuss tortilla shell crust, tender roasted vegetables, and a savory filling of eggs, cream, and cheese. The result is a simple, rustic, and incredibly satisfying main course that’s perfect for a weeknight dinner or a relaxed brunch. This recipe is a fantastic way to use up vegetables and serves a delicious meal for 4 people.

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Mary Berry Tortilla Quiche Ingredients

• 2 large flour tortillas, 25cm (10in) in diameter
• 2 medium courgettes (zucchini), chopped
• 1 medium red pepper, chopped
• 1 medium red onion, chopped
• 2 tbsp olive oil
• 4 medium eggs
• 200ml (7fl oz) double cream
• 100g (3½oz) mature Cheddar cheese, grated
• Salt and freshly ground black pepper, to taste

How To Make Mary Berry Tortilla Quiche

1. Prepare the tortilla crust: Preheat your oven to 200°C (180°C Fan/Gas 6). Lightly grease a 23cm (9in) loose-bottomed quiche or flan tin. Gently press the first large tortilla into the tin, molding it to the base and up the sides. Place the second tortilla on top, offsetting it slightly to cover any gaps. The tortillas will overlap, forming a double layer. Trim off any excess that hangs over the edge of the tin.
2. Roast the vegetables: Place the chopped courgettes, red pepper, and red onion on a large baking tray. Drizzle with olive oil and season generously with salt and pepper. Toss to coat and roast in the hot oven for 20-25 minutes until the vegetables are tender and slightly caramelized.
3. Make the filling: While the vegetables are roasting, whisk together the eggs and double cream in a jug or large bowl. Season well with salt and pepper. Stir in about half of the grated mature Cheddar cheese, leaving the rest for the top.
4. Assemble and bake: Reduce the oven temperature to 180°C (160°C Fan/Gas 4). Spread the roasted vegetables evenly over the tortilla crust in the prepared tin. Pour the egg and cream filling over the vegetables. Sprinkle the remaining grated Cheddar cheese over the top.
5. Bake: Carefully transfer the quiche to the oven and bake for 25-30 minutes, or until the filling is set and the cheese on top is melted and golden-brown. The center should have a slight wobble.
6. Serve: Let the quiche cool for 5-10 minutes before carefully slicing and serving.

Recipe Tips

• Choose the right size tortilla: Make sure your tortillas are large enough to fit your quiche pan. You need a big enough diameter to cover the bottom and sides of the pan without tearing.
• Overlapping is key: Overlapping the two tortillas creates a stronger, more stable crust that won’t leak the filling. It’s a simple trick that ensures success.
• Roast your vegetables well: Roasting vegetables brings out their natural sweetness and removes excess moisture, which can make your quiche watery. Don’t skip this step!
• Don’t overbake: The quiche is done when the edges of the filling are set and the center has just a slight wobble. The residual heat will continue to cook it as it cools.

What To Serve With Tortilla Quiche

This easy quiche is a perfect light meal on its own. For a more complete dish, serve it alongside a fresh avocado and tomato salad with a lime dressing. A simple side of black beans with a sprinkle of cilantro or a dollop of sour cream and salsa on the side would also be fantastic pairings that complement the flavors.

How To Store Tortilla Quiche Leftovers

• Refrigerate: Store any leftover quiche in an airtight container in the refrigerator for up to 3 days. It can be eaten cold or reheated in the microwave for a minute or two.
• Freeze: This quiche is best enjoyed fresh or from the refrigerator. The texture of the tortilla crust can become a little soft after freezing and thawing, so it’s not ideal for long-term storage.

Mary Berry Tortilla Quiche Nutrition Facts

Serving Size: 1 slice (about 1/4th of quiche)

• Calories: 550 kcal
• Total Fat: 38g
• Saturated Fat: 18g
• Cholesterol: 200mg
• Sodium: 650mg
• Total Carbohydrate: 35g
• Dietary Fiber: 4g
• Sugars: 5g
• Protein: 18g

Frequently Asked Questions

• Can I use different vegetables in this quiche? Yes, this is a very flexible recipe. You can use any vegetables that roast well, such as broccoli, bell peppers, asparagus, or even mushrooms. Just be sure to cook them first to remove moisture.
• Why did my tortilla crust get soft? The tortilla crust is not as firm as a traditional pastry crust. To help it stay firm, make sure to use two tortillas and to roast your vegetables first. The double layer and pre-cooked vegetables help keep the crust from becoming soggy.
• Can I use corn tortillas instead of flour? For this recipe, flour tortillas are recommended because they are more pliable and easier to mold into the pan. Corn tortillas can tear easily and might not hold the filling as well.

Try More Recipes:

• Mary Berry Mushroom Quiche​ Recipe
• Mary Berry​ Cheese And Onion Quiche Recipe
• Mary Berry Roasted Vegetable Quiche​ Recipe