Sticky onion & cheddar quiche

Sticky onion & cheddar quiche

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(84 ratings)

Prep: 40 mins Cook: 40 mins


Slices into 8
A crisp pastry case and a just-set creamy filling, quiche is a good solution to any meal dilemma from dinner parties, suppers, picnics and even afternoon tea

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal567
  • fat44g
  • saturates26g
  • carbs33g
  • sugars5g
  • fibre2g
  • protein11g
  • salt0.72g
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  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 500g small onion, (about 5 in total), halved and finely sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 284ml pot double cream
  • 140g mature cheddar, coarsely grated

For the pastry

  • 280g plain flour, plus extra for dusting



    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 140g cold butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…


  1. To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.

  2. Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin (see picture, above left). Chill in the fridge or freezer for 20 mins.

  3. Heat oven to 200C/fan 180C/gas 6. While the pastry is chilling, heat the butter in a pan and cook the onions for 20 mins, stirring occasionally, until they become sticky and golden. Remove from the heat.

  4. Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.

  5. Meanwhile, beat the eggs in a bowl, then gradually add the cream. Stir in the onions and half the cheese, then season with salt and pepper. Carefully tip the filling into the case, sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.

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Comments (91)

Sapphire3's picture

Really tasty. First time I used shop bought pastry. Second time I used half wholemeal and half white flour Also used half fat creme fraiche and some bacon. So yummy it is hard not to go back for seconds!

Also really nice cold the next day. My hubby doesn't really like quiche but loves this. I have seen comments that you can freeze and re heat. Can I reheat in the oven from frozen or do I defrost it first?

reichem's picture

Great recipe. Delicious and easy to prepare.

Manic cook's picture

Fantastic recipe - made it for a family party recently and everyone loved it. My daughter liked it so much she's asked for me to make it for her birthday party.

ladyl1's picture

I loved this, took longer than 20mins for the onions and I cheated and bourght shop made pastry, but was delicious, has become a favourite.

bruc044's picture

Really enjoyed the end result. Took a lot longer to cook for me but that was my doing. I had prepared pie case and filling in advance and had allowed everything to cool (filling in fridge) before finally baking. Thought it had set after 25 minutes at 200 deg but on trying to cut found it was still wet inside. Took another 40 minutes back in oven to firm up.

lwhite92's picture

Good recipe, made in a 22cm tin and worked out the same, just used less onion. Had to bake longer by around another 10 mins or so.

allielovetocook's picture

Am just making for the 2nd time in the last few weeks .. it is sooooo good. The sweetly sticky onions against the salty cheddar are amazing. Really, really good warm with a simple salad and some buttered new potatoes, and surprised just how good it is the day after, cold for a packed lunch.
Yum .. equally good as the roasted tomato, basil and parmesan quiche and the cheeseboard and onion tart (which is AMAZING) both also on BBC Good Food.

louisehampson's picture

I have made this recipe lots of times and it is always a show stopper. Everyone loves it!! I put salt and parmasan cheese in the pastry to make it a bit more tasty.

clc's picture

This is so delicious. Simple to make and you can add anything you want. I added smoked paprika....yummy! I also made mini's in muffin tins and before cooking decorated with a sprig of thyme. Great for picnics!! Must admit I have used puff pastry for mini's as well and they turn out just as beautiful! :)

lizziej77's picture

Easy to make and a great flavour combination but it's way to rich. Needs to be a mix of cream and milk as just cream made it almost sickly after a while.

chtaem's picture

Fabulous quiche, hot or cold! And very easy to make.

lexy9uk's picture

This was stunning, mine was a bit sloppy, but I did use large eggs, and a bit more cheddar, but the taste is amazing!!! I also sliced tomato on top, served with a salad and home made vinaigrette, lush!!

mas1234's picture

Should have given it 5 stars not 1 sorry, this was lovely!

mas1234's picture

Delicious and so easy to make!

mas1234's picture

Delicious! Very easy to make and everyone loves it!

beckynewby's picture

This was easy to do and absolutely delicious, will definitely make it again and have forwarded the recipe on to my friends to try. Lovely!

dragonma5306's picture

This was delicious. I used two-thirds brown and one-third red onions and cooked them slowly the day before for 30-40 mins. I also used ready-rolled pastry. Instead of the double cream I used half-fat creme fraiche and the results, when served slightly warm, were yummy! Highly recommended.

Sunny Devon's picture

I have made this quiche today using a ready made pastry case and served it slightly warm with salad and it was delicious ! I made 2 quiches out of the ingredients - using red onion which gave it a sweeter taste. Going to add some bacon next time. Even my Mum who has eating difficulties due to health problems managed to eat and enjoy it. Does it freeze can someone assist please?

Sapphire3's picture

Hi has anyone replied I need to know if it can be freezes too and then de u have to defrost to re cook or from frozen?

lynsba's picture

Gorgeous! Also roasted some cherry tomatoes with some thyme and added these on top before baking, tasted amazing.


Questions (1)

Lesley2301's picture

Can you freezer it?

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