Mary Berry's speedy quiche recipe is ready in under an hour

Legendary chef Mary Berry has shared a delicious recipe for a cheese and onion quiche that will be ready in less than an hour.

While quiches are certainly a delicious dish, they can take quite a long time to cook from scratch and sometimes require a lot of effort - but not if you follow Mary's recipe.

Mary's hack for making this quiche is to swap out the traditional pastry and instead use a tortilla wrap.

She said: "What a clever cheat this is, using a tortilla wrap instead of pasty for this super speedy cheese and onion quiche! Great for using leftover bits in the fridge for busy evenings."

She added that while the quiche can certainly be left in the fridge after, it is still slightly better when eaten straight away - and it can't be frozen after cooking.

Mary Berry's fast quiche recipe Ingredients (Serves four)

• One tbsp sunflower oil, plus extra for grease
• One large tortilla wrap
• One large onion, finely chopped
• 150g/5½oz chestnut mushrooms, sliced
• 75g/2½oz mature cheddar, grated
• Two free-range eggs, beaten
• 200ml/7fl oz double cream
• Two tbsp chopped parsley
• Salt and pepper
• Dressed tomato salad, to serve

Method

Preheat the oven and a baking tray to 200C/180C Fan/Gas 6. Brush a 20cm/8in loose-bottomed sandwich tin with oil.

Place the tortilla wrap inside the tin so it covers the base and comes halfway up the sides.

Then start making the filling by heating the oil in a large-lidded frying pan over medium heat. Fry the onion for a few minutes before covering it with a lid for ten minutes until soft. Add the mushrooms and fry for a few minutes.

Spoon the onion and mushroom mixture into the wrap-lined tin and spread evenly.

Then beat the egg and cream together in a bowl, season with salt and pepper before the parsley and half the cheese. Pour this over the mushroom filling and top with the remainder of the cheese.

Place the tin on the baking tray in the oven and cook for about 25-30 minutes, until set and lightly golden. Then cut into slices and leave to stand for five minutes before serving alongside the salad.