Fast quiche recipe
 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. 1 tbsp sunflower oil, plus extra for greasing1 large tortilla wrap1 large onion, finely chopped 150g/5½oz chestnut mushrooms, sliced 75g/2½oz mature cheddar, grated 2 free-range eggs, beaten 200ml/7fl oz double cream 2 tbsp chopped fresh flatleaf parsley salt and freshly ground black pepperdressed tomato salad, to serve 1 tbsp sunflower oil, plus extra for greasing 1 large tortilla wrap 1 large onion, finely chopped 150g/5½oz chestnut mushrooms, sliced 75g/2½oz mature cheddar, grated 2 free-range eggs, beaten 200ml/7fl oz double cream 2 tbsp chopped fresh flatleaf parsley salt and freshly ground black pepper dressed tomato salad, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Preheat a large baking tray in the oven. Brush a 20cm/8in loose-bottomed sandwich tin with oil.Place the wrap inside the sandwich tin to cover the base and come halfway up the sides. To make the filling, heat the oil in a large lidded frying pan over a medium heat. Fry the onion for a few minutes, then cover with a lid and cook for 10 minutes until soft. Add the mushrooms and fry for a few minutes. Spoon the mushroom mixture into the wrap-lined tin and spread evenly. Beat the eggs and cream together in a small bowl. Season with salt and pepper and add half the cheese and the parsley to the egg mixture. Pour over the mushroom filling and top with the remaining cheese. Place the tin on the baking tray in the oven and cook for about 25–30 minutes, until set and lightly golden. Leave to stand for 5 minutes, then cut into wedges and serve hot with the dressed tomato salad. Preheat the oven to 200C/180C Fan/Gas 6. Preheat a large baking tray in the oven. Brush a 20cm/8in loose-bottomed sandwich tin with oil. Preheat the oven to 200C/180C Fan/Gas 6. Preheat a large baking tray in the oven. Brush a 20cm/8in loose-bottomed sandwich tin with oil. Place the wrap inside the sandwich tin to cover the base and come halfway up the sides. Place the wrap inside the sandwich tin to cover the base and come halfway up the sides. To make the filling, heat the oil in a large lidded frying pan over a medium heat. Fry the onion for a few minutes, then cover with a lid and cook for 10 minutes until soft. Add the mushrooms and fry for a few minutes. To make the filling, heat the oil in a large lidded frying pan over a medium heat. Fry the onion for a few minutes, then cover with a lid and cook for 10 minutes until soft. Add the mushrooms and fry for a few minutes. Spoon the mushroom mixture into the wrap-lined tin and spread evenly. Spoon the mushroom mixture into the wrap-lined tin and spread evenly. Beat the eggs and cream together in a small bowl. Season with salt and pepper and add half the cheese and the parsley to the egg mixture. Pour over the mushroom filling and top with the remaining cheese. Place the tin on the baking tray in the oven and cook for about 25–30 minutes, until set and lightly golden. Beat the eggs and cream together in a small bowl. Season with salt and pepper and add half the cheese and the parsley to the egg mixture. Pour over the mushroom filling and top with the remaining cheese. Place the tin on the baking tray in the oven and cook for about 25–30 minutes, until set and lightly golden. Leave to stand for 5 minutes, then cut into wedges and serve hot with the dressed tomato salad. Leave to stand for 5 minutes, then cut into wedges and serve hot with the dressed tomato salad. Recipe tips This dish is best when made and served straight away. It is not suitable for freezing.