Mary Berry Tortilla Quiche Recipe

The tortilla quiche is one of those recipes that sounds like a compromise and turns out to be genuinely excellent in its own right. Using flour tortillas in place of shortcrust or puff pastry gives a case that is crispy, slightly charred at the edges, and robust enough to hold a generous filling — with none of the pastry-making, none of the blind baking, and none of the anxiety about soggy bottoms that the traditional version involves.

The technique is simple. Flour tortillas are pressed into a deep tart tin, overlapping to cover the base and sides. Brushed with a little oil and pressed firmly, they bake to a golden, slightly crispy case in the oven while the filling sets. The result looks completely like a conventional quiche — beautiful, golden, and impressive — but took a fraction of the time.

This is the quiche to make on a weeknight when you want something homemade and satisfying without committing to pastry from scratch. It is also the quiche to make with children — pressing tortillas into a tin is significantly more approachable than making and rolling pastry.

Ingredients for Mary Berry Tortilla Quiche

For the Tortilla Case

• 4 large flour tortillas (25cm) — or 6 medium
• 2 tbsp olive oil for brushing

For the Filling

• 4 large eggs
• 250ml double cream
• 100ml whole milk
• 100g mature Cheddar, finely grated
• 50g Parmesan, finely grated
• ¼ tsp freshly grated nutmeg
• Salt and freshly ground black pepper

Filling Additions (Choose One Combination)

Option 1 — Roasted Vegetable and Feta:

• 200g roasted mixed vegetables (peppers, courgette, red onion — roasted at 200°C for 25 minutes)
• 75g feta cheese, crumbled

Option 2 — Bacon and Leek:

• 150g smoked bacon lardons, cooked until golden
• 2 leeks, sliced and softened in butter for 10 minutes

Option 3 — Spinach and Sundried Tomato:

• 100g baby spinach, wilted and thoroughly squeezed dry
• 75g sun-dried tomatoes in oil, roughly chopped

How to Make Mary Berry Tortilla Quiche

Step 1 — Preheat and Prepare

Preheat your oven to 180°C / 160°C fan / Gas 4. Lightly grease a deep 23cm loose-bottomed tart tin.

Step 2 — Make the Tortilla Case

Lay one tortilla in the base of the tin. Brush lightly with olive oil. Press firmly into the base and up the sides — the tortilla will fold and pleat at the sides, which is fine and actually helps it conform to the shape of the tin.

Add the remaining tortillas one at a time, overlapping and pressing to cover any gaps in the base and sides completely. Brush each layer with olive oil as you go. The case should be double-layered throughout for strength.

Press the tortillas firmly against the tin with your hands. Trim any excess that folds too far over the rim.

Step 3 — Blind Bake the Case

Line the tortilla case with baking parchment and fill with baking beans. Bake for 12 minutes. Remove the beans and parchment. Bake for a further five minutes until the tortilla case is lightly golden, slightly crispy, and set firm. Remove from the oven.

Step 4 — Make the Custard

Whisk the eggs, double cream, and milk together until completely smooth. Add the grated Cheddar, Parmesan, nutmeg, salt, and pepper. Whisk to combine.

Step 5 — Assemble and Bake

Arrange your chosen filling additions evenly over the base of the tortilla case. Pour the custard carefully over — fill to within 1cm of the top of the tortilla case.

Place on a baking tray. Bake at 180°C for 28 to 32 minutes until the filling is just set with a very slight central wobble and the top is golden.

Step 6 — Cool and Serve

Leave to cool in the tin for fifteen minutes. Serve warm.

My Top Tips For Perfect Tortilla Quiche

Double layer the tortillas throughout. A single layer of tortilla gives a case that can become soggy at the base where the custard sits. Double layering gives the strength and the crispness that holds the filling properly.

Blind bake the tortilla case before filling. Even with tortillas, the blind baking step matters — it sets the case and begins the crisping process before the wet custard goes in. Skip it and the base will be soft.

Pre-cook all filling additions. Raw vegetables in a quiche filling release moisture into the custard as it bakes. Roasted vegetables, cooked bacon, and wilted spinach are all dry and concentrated when they go into the case — this is the same principle as every other quiche on this site.

Fill to within 1cm of the top only. The custard expands slightly during baking. Overfilled cases overflow in the oven. Leave a small margin and the filling stays contained.

Serve warm rather than hot. The same advice as every quiche on this site — fifteen minutes out of the oven gives the best texture and the cleanest slices.

Serving Suggestions

With a simple green salad dressed with lemon and olive oil. Cold the next day — tortilla quiche travels extremely well in a lunchbox or to a picnic. As a quick weeknight dinner that looks considerably more impressive than the effort involved.

How to Store

In the fridge: Store covered for up to 2 days. Serve cold or warmed at 160°C for ten minutes.

In the freezer: Freeze in slices for up to 2 months. Defrost overnight and warm gently in the oven.

Mary Berry Tortilla Quiche Recipe

Mary Berry's tortilla quiche uses flour tortillas instead of pastry — a clever, quick alternative that gives a crispy, sturdy case with a fraction of the effort.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Cooling Time 15 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 8 Slices

Course: Main Course, Side Dish

Cuisine: British

Calories: 370

Ingredients Method Notes

Ingredients

  

• Tortilla Case:
• 4 large flour tortillas 25cm
• 2 tbsp olive oil for brushing
• Custard Filling:
• 4 large eggs
• 250 ml double cream
• 100 ml whole milk
• 100 g mature Cheddar finely grated
• 50 g Parmesan finely grated
• ¼ tsp freshly grated nutmeg
• Salt and pepper
• Filling Additions Choose One:
• Option 1: 200g roasted mixed vegetables and 75g crumbled feta
• Option 2: 150g cooked bacon lardons and 2 softened leeks
• Option 3: 100g wilted squeezed spinach and 75g chopped sun-dried tomatoes

CHECK THIS RECIPE  Mary Berry Chicken Hotpot with Potato Topping Recipe

Method

 

1. Preheat oven to 180°C / 160°C fan / Gas 4. Grease a deep 23cm loose-bottomed tart tin.
2. Layer tortillas in the tin, brushing each with olive oil and pressing firmly to cover base and sides in a double layer. Trim excess.
3. Line with parchment and baking beans. Bake 12 minutes. Remove beans — bake 5 more minutes until golden and set. Remove from oven.
4. Whisk eggs, cream, and milk. Add both cheeses, nutmeg, salt, and pepper.
5. Arrange chosen filling additions over the base. Pour custard over — fill to within 1cm of the top. Place on baking tray. Bake 28–32 minutes until just set with slight central wobble.
6. Cool in tin 15 minutes. Serve warm.

Notes

Double layer tortillas throughout — single layer goes soggy under the custard.

Blind bake the case before filling — sets and crisps it before the wet custard goes in.

Pre-cook all filling additions — raw vegetables release moisture and make the custard watery.

Fill to within 1cm of the top only — the custard expands during baking.

Serve warm not hot — 15 minutes out of the oven gives the best texture.

Stores 2 days in the fridge. Freezes 2 months.

Frequently Asked Questions

Can I use corn tortillas instead of flour?

Flour tortillas give a better result — they are more pliable and press into the tin without cracking. Corn tortillas are more rigid and tend to crack when bent.

Can I use a round cake tin instead of a tart tin?

Yes — a deep 20cm round cake tin gives a deeper quiche with thicker sides. It does not release as cleanly as a loose-bottomed tart tin but works well.

Can I make this gluten-free?

Yes — use gluten-free flour tortillas, which are widely available. Check the filling additions are also gluten-free.

Why is my tortilla case soggy?

Either the blind baking was insufficient, the filling additions were not pre-cooked and released moisture during baking, or the quiche was underbaked. Ensure the tortilla case is golden and set before adding the filling.