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.

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Prep Time 20

Cook Time 45

Cooling Time 15

Total Time 1 20

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

Method

Preheat oven to 180°C / 160°C fan / Gas 4. Grease a deep 23cm loose-bottomed tart tin.
Layer tortillas in the tin, brushing each with olive oil and pressing firmly to cover base and sides in a double layer. Trim excess.
Line with parchment and baking beans. Bake 12 minutes. Remove beans — bake 5 more minutes until golden and set. Remove from oven.
Whisk eggs, cream, and milk. Add both cheeses, nutmeg, salt, and pepper.
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.
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.