I spotted this novel variation on a classic quiche when browsing the Cherwell Larder Facebook page. Denise, a regular larder volunteer, used a tortilla wrap as the base instead of pastry. I thought that was a fantastic example of using what you have and adapting recipes to make use of food surplus. The tortilla base will also be lower in fat than pastry and so is a lighter option.
The Facebook group is full of photos from larder members creating inventive meals and preserves from food that would otherwise go to waste. In January alone there have been posts featuring broccoli and noodle salad, carrot soup with sour cream and crusty bread, as well as homemade tomato sauce and plum chutney. Sharing ideas means that everyone learns from each other and develops their cooking skills. Don’t their pictures look deliciously appetising!
Some members even experimented making butter, buttermilk and ghee from double cream – this video shows you how. The butter and buttermilk were then used to make pancakes. This idea could come in handy in a few weeks time for Shrove Tuesday.
Preparation time: 15 minutes Cooking time: 30 minutes Servings: 6
Ingredients
- 1 tortilla wrap – plain, seeded or wholemeal
- 5 eggs
- splash of milk
- choice of filling – leftover cooked veggies, ham, spinach, frozen peas
- cheese – try mixing leftover pieces and different flavours like brie and stilton
Method
- Lightly grease a quiche dish with a little oil and line it with the wrap
- Whisk the eggs with the milk and add your choice of fillings
- Pour mixture into the base and top with grated or finely chopped cheese
- Bake for 35 to 40 minutes at 180°C until golden brown and the egg is set
- Serve with vegetables or salad and enjoy!
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Replenish 
Using a wrap instead of pastry as a quiche base is a brilliant idea! Making pastry (or even rolling out bought) is what usually puts me off making a quiche.
The wrap obviously won’t form up the sides like pastry, and the recipe doesn’t say how to handle this, but I suppose that, if it’s big enough for your dish/tin, you would pleat it. Otherwise, if you either notched it or use strips around the side, or use it for just the base, I suspect the raw filling might leak badly under it.
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Dear Maurice,
Thank you for your kind comment. I asked Denise and she assured me it doesn’t leak or overflow (fill to 3/4 level) even though she suspected it might. You don’t need to pre-cook the tortilla, but she did use the large ones.
Do let us know if you try it out!
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