Sticky onion & cheddar quiche

Sticky onion & cheddar quiche

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(72 ratings)

By

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Cooking time

Prep: 40 mins Cook: 40 mins

Skill level

Easy

Servings

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

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
567
protein
11g
carbs
33g
fat
44g
saturates
26g
fibre
2g
sugar
5g
salt
0.72g

Ingredients

  • 25g butter
  • 500g small onions, (about 5 in total), halved and finely sliced
  • 2 eggs
  • 284ml pot double cream
  • 140g mature cheddar, coarsely grated

For the pastry

  • 280g plain flour, plus extra for dusting
  • 140g cold butter

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Method

  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.

Recipe from Good Food magazine, June 2008

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Comments

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

mas1234's picture
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Delicious and so easy to make!

mas1234's picture
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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
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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?

lynsba's picture

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

dwatson27's picture
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used ready made pastry. A lovely tasty dish enjoyed by all at a family get together! Used half red and half white onions. Another favourite recipe!

allyxford's picture
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First time I've made quiche and it was gorgeous. Used red onions instead and it went down a storm with the girls I work with. I'll never buy quiche again!

idtaken's picture
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Have just made this quiche and it looks great. Can anyone tell me if I can freeze it?

zedkay's picture
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Divine! I used ready made pastry, and red onions, that I allowed to cook on VERY low heat for half an hour or so. I thought it might be heavy because of the double cream, but it wasn't at all.

adythecook's picture
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Should have been 5*

adythecook's picture
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Made this yesterday while girls and wife were out,I found the pastry a little bit of a challenge but everything else was fine. When the girls came back the pie was eaten with gusto,I will make it again,I've been told..

princessumpalumpa's picture
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Delicious...
I make these 4 at a time, scoff one while it's warm, 1 for the fridge, 1 for the freezer and one for my dad!
A bit of a faff but well worth it.

kfurber's picture
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Considering this was the first quiche I'd ever made. And the first pastry I'd made since school cookery classes. I was pleased with how easy the recipe was to follow and completely blown away by how delicious the filling was. Made it for a cold buffet and it was all eaten :)

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