Mary Berry Tortilla Quiche​ Recipe

Mary Berry Tortilla Quiche is a Mediterranean-style vegetarian lunch using flour tortillas as a clever shortcut crust. This recipe features roasted courgettes, peppers, and red onion bound together in a rich, cheesy egg and double cream custard.

If you need a solid vegetarian lunch that feels special without the faff of pastry, this is the one. I used to struggle with soggy bottoms on quiches, but using tortillas solves that instantly. The trick is overlapping them so the liquid doesn’t leak through the gaps. If you don’t line the tin properly, the egg mix will seep under the tortillas and stick to the metal.

This is one of those recipes that looks harder than it is. The whole thing comes down to roasting the vegetables properly before they go into the egg mix. I’ve tried a few versions of vegetable quiche and this one from Mary Berry is the one I keep going back to because it doesn’t require any chilling or rolling. I love serving this at room temperature for a garden lunch with plenty of salad.

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Mary Berry Tortilla Quiche Ingredients

For the Crust

• 2 large flour tortillas, 25cm (10in) in diameter

For the Roasted Vegetables

• 2 medium courgettes, chopped into 2cm (3/4in) chunks
• 1 medium red pepper, deseeded and chopped
• 1 medium red onion, peeled and chopped into wedges
• 2 tbsp olive oil
• Salt and freshly ground black pepper, to taste

For the Filling

• 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: Lightly grease a 23cm (9in) loose-bottomed quiche tin and preheat the oven to 200°C (400°F/Gas Mark 6). Place the first tortilla in the centre of the tin and press it firmly into the corners and up the sides using your fingertips. Lay the second tortilla over the first, rotating it about 45 degrees so the edges cover the gaps left by the first one to create a solid seal. Use kitchen scissors to snip off any tortilla that stands more than 1cm (1/2in) above the rim of the tin.
2. Roast the vegetables: Spread the courgettes, red pepper, and red onion across a large roasting tin so they aren’t crowded. Drizzle over the olive oil and add a generous pinch of salt and pepper, then toss with your hands until every piece is coated. Roast for 20-25 minutes at 200°C (400°F/Gas Mark 6) until the skins are soft and the edges have small dark brown charred spots. Do not take them out early or they will release too much water into the custard later.
3. Make the filling: Crack the eggs into a large jug and pour in the double cream. Whisk the mixture with a fork until the whites and yolks are completely blended into the cream. Add another pinch of salt and pepper, then stir in half of the grated mature Cheddar cheese until it is spread evenly through the liquid.
4. Assemble and bake: Reduce the oven temperature to 170°C (325°F/Gas Mark 3) and spread the hot roasted vegetables over the bottom of the tortilla crust. Pour the egg and cream mixture slowly over the vegetables, making sure it fills all the gaps between the pieces. Sprinkle the remaining grated Cheddar cheese over the top so it covers the entire surface.
5. Bake the quiche: Carefully slide the tin onto the middle shelf of the oven and cook for 25-30 minutes. You will know it is ready when the cheese on top has melted into a golden crust and the filling feels firm to a light touch. The centre should have a slight, jelly-like wobble when you gently shake the tin, which tells you the eggs haven’t overcooked and turned rubbery.
6. Serve: Remove the quiche from the oven and leave it in the tin for at least 10 minutes to let the custard finish setting. Slide a palette knife around the edge to loosen any cheese that stuck to the tin, then lift the quiche out and place it on a board. Slice it into thick wedges with a sharp serrated knife and serve it while still warm or let it cool to room temperature.

Recipe Tips

• Choose the right tin. A loose-bottomed flan or quiche tin is essential here because you won’t be able to lift the tortillas out of a solid dish without breaking them. If you only have a solid ceramic dish, you’ll need to serve the wedges straight from the dish.
• Don’t skip the roasting. It’s tempting to throw raw veg straight into the eggs, but they will stay crunchy and release liquid that makes the base soggy. Roasting intensifies the sugars in the onions and peppers, which gives the finished dish much more depth.
• Check the tortilla size. This recipe works best with large “wrap” size tortillas. If you use the smaller taco-sized ones, they won’t reach the top of the tin and the egg mixture will overflow, making a mess of your oven floor.
• Let the quiche rest. If you cut into the quiche the second it comes out of the oven, the filling will run out like soup. Giving it ten minutes allows the proteins in the eggs to firm up enough to hold a clean edge when sliced.
• Watch the tortilla edges. Because the tortillas sit higher than the filling, they can sometimes brown too quickly. If they look like they are turning dark brown before the egg is set, cover the edges loosely with a ring of tin foil.
• Use mature cheese. Since there aren’t many ingredients in the custard, the flavour of the cheese really stands out. A strong, mature Cheddar or even a bit of Gruyère provides a much better punch than a mild cheese which can disappear into the cream.

What To Serve With Tortilla Quiche

This quiche goes well with a crisp green salad tossed in a sharp mustard vinaigrette. The acidity of the dressing cuts through the richness of the double cream and melted Cheddar cheese. You could also serve it with a side of buttery new potatoes or a cold potato salad with chives.

For a more substantial meal, add a spoonful of coleslaw or some roasted vine tomatoes on the side. The soft texture of the roasted vegetables inside the tortilla crust pairs nicely with crunchy raw garnishes like rocket or sliced radishes.

How To Store Tortilla Quiche

Fridge

Keep any leftover wedges in an airtight container in the fridge for up to three days. The tortilla crust will lose its crispness over time as it absorbs moisture from the vegetables, but the flavour will stay good. Wrap it tightly in clingfilm or foil to keep it from picking up other smells in the fridge.

Reheat

The best way to reheat this is in a 180°C (350°F/Gas Mark 4) oven for about 10-12 minutes until the middle is hot. This helps to crisp the tortilla base back up. You can use a microwave for 1-2 minutes if you’re in a hurry, but be warned that the tortilla will become very soft and chewy.

Freeze

I don’t recommend freezing this quiche because the courgettes hold a lot of water. When they thaw, that water releases into the custard and makes the whole thing soggy and grainy. It’s much better to eat it fresh or within a couple of days of baking.

Mary Berry Tortilla Quiche Nutrition Facts

Per serving (1 of 6):

• Calories 385kcal
• Protein 12g
• Fat 32g
• Carbohydrates 14g
• Sugar 4g,
• Sodium 0.6mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Can I use wholemeal tortillas for this recipe?

Yes, you can swap the white flour tortillas for wholemeal ones for a nuttier flavour and more fibre. They are slightly stiffer than white tortillas, so you might need to press them into the corners of the tin more firmly to make sure they don’t spring back.

How do I stop the Mary Berry Tortilla Quiche from leaking?

The secret is to overlap the two tortillas so that the solid parts of the top tortilla cover the curved edges of the bottom one. Make sure there are no visible gaps or tears in the bread before you pour in the egg mixture.

Can I use milk instead of double cream?

No, the ratio of fat in the double cream is what allows the custard to set firmly without becoming watery. If you use milk, the quiche will likely be too thin and the tortillas will become soaked and mushy before the middle has a chance to cook.

Can I make this quiche ahead of time?

You can roast the vegetables and grate the cheese a day in advance to save time. However, I wouldn’t recommend assembling the tortillas and filling until you are ready to put the dish in the oven, or the tortillas will soften too much.

Try More Recipes:

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