Equipment
Ingredients
Main
- 15 ml vegetable oil
- 1 tortilla wrap
- 100 g onion, finely chopped
- 150 g cremini mushrooms, sliced
- 75 g cheddar cheese, grated
- 2 egg, beaten
- 200 ml heavy cream
- 30 g parsley, chopped
- salt, to taste
- black pepper, to taste
- dressed tomato salad, to serve
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 381 kcal
- Protein
- 12 g
- Carbohydrates
- 14 g
- Fat
- 32 g
- Fiber
- 3 g
- Sugar
- 5 g
- Sodium
- 355 mg
- Saturated Fat
- 17 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 168 mg
- Potassium
- 456 mg
- Calcium
- 238 mg
- Iron
- 1.6 mg
- Magnesium
- 33 mg
- Phosphorus
- 228 mg
- Zinc
- 1.6 mg
- Vitamin A
- 356 mcg
- Vitamin C
- 17 mg
- Vitamin D
- 1.4 mcg
- Vitamin E
- 2.0 mg
- Vitamin K
- 129 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.16 mg
- Riboflavin
- 0.35 mg
- Niacin
- 1.0 mg
- Folate
- 58 mcg
- Water
- 123 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 200°C (400°F). Place a baking tray inside to heat and lightly grease the sandwich tin with oil.
Line the sandwich tin with the tortilla wrap, pressing it into the base and halfway up the sides.
Heat 15ml of oil in a frying pan over medium heat and sauté the chopped onion for 10 minutes until softened.
Add the mushrooms to the pan and cook for 3 minutes until they release their moisture and soften.
Spread the cooked onion and mushroom mixture evenly across the bottom of the tortilla-lined tin.
Whisk the eggs and heavy cream together in a mixing bowl. Stir in the salt, pepper, parsley, and half of the grated cheese.
Pour the egg mixture over the vegetables in the tin and sprinkle the remaining cheese on top.
Place the tin onto the hot baking tray in the oven and bake for 25-30 minutes until the filling is set and the top is golden.
Remove from the oven and let the quiche rest for 5 minutes before slicing and serving with tomato salad.
Chef's Notes
- Ensure your baking tray is fully preheated; this helps the tortilla base crisp up quickly and prevents it from becoming soggy.
- Don't overcook the onions and mushrooms. They should be softened and lightly browned, not mushy, to maintain texture in the quiche.
- For an even richer flavor, consider adding a pinch of nutmeg or a dash of Worcestershire sauce to the egg mixture.
- Allowing the quiche to rest for the recommended 5 minutes is crucial for the filling to set properly, making it easier to slice cleanly.
- If you don't have a sandwich tin, a small tart tin or even a greased oven-safe skillet can work, just ensure the tortilla fits snugly.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Wrap tightly to prevent freezer burn.
Reheating: Reheat in an oven at 175°C (350°F) until the center is hot.
Troubleshooting
Soggy tortilla base
Cause: The vegetables retained too much moisture or the baking tray wasn't preheated.
Fix: Cannot be fixed once baked.
Prevention: Ensure onions and mushrooms are thoroughly cooked to evaporate moisture and always use a preheated baking tray.
Cultural Context
Quiche, a savory tart with a pastry crust, originated in the German region of Lorraine. It was popularized in France and has since evolved into countless variations worldwide. This "fast quiche" recipe offers a modern, simplified take by using a tortilla as a base, making it an accessible and quick weeknight meal.
