Mary Berry's speedy quiche is ready in less than an hour

Culinary legend Mary Berry has cooked up an absolute treat with a scrumptious cheese and onion quiche recipe that's ready in less than 60 minutes.

Sure, quiches usually mean hours of prep and loads of effort unless you've got Mary on your side with her clever culinary shortcuts. Mary's hack for making this quiche is to swap out the traditional pastry and instead use a tortilla wrap.

On swapping to tortillas, Mary 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.

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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.

Now get started on making the filling by warming up the oil over a moderate flame in a large-lidded frying pan. Saute the onion for a few minutes, then pop a lid on and let it soften for ten. The add the mushrooms and cook for a few more minutes.

Then spread the cooked onion and mushroom mixture into the prepared wrap-lined tin.

Next, whisk the egg and cream together in a bowl, season with salt and pepper before adding the parsley and half the cheese. Pour this mixture over the mushroom filling and sprinkle with the remaining cheese.

Pop the tin on the baking tray in the oven and bake for roughly 25 to 30 minutes, until it's set and lightly golden. Then slice it up and let it rest for five minutes before serving it with the salad.