Sticky onion & cheddar quiche

Sticky onion & cheddar quiche

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(71 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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motrelled's picture
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I have made this twice now. First time, I found the all butter pastry a bit heavy, so second time I used my normal margarine/lard combination to make the pastry and it was fine.
I also used half red onions, half ordinary onions, and both times the filling has been gorgeous. Made it for a family party last weekend, and was told it was "the best quiche I've tasted" by a guest. A real hit with our family!

hollygolightly's picture
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Really delicious, my boyfried and I loved it. We had it warm too. I did not have any baking beans so used dried pasta instead to weigh it down, worked just as well. I will try it with single cream next time, to avoid some of the fat.

lurvlyloz's picture
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i cheated as well as i used shop bought pastry. great reciepe and the quiche tured out great. this was my first quiche ive ever made but was very pleased :) will def make again x

faanacz's picture
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very nice indeed

janethenut's picture
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Fab all the time, every time!!!

barbarao's picture
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I didn't use cream, but instead 3 eggs and a some milk, it is sooo tasty!

kuifke's picture
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I did not like the pastry. It was dry and tasteless. But maybe with some seasoning it would be fine

occularose's picture

Best quiche i have made i substituted some of the onions with leaks very tasty also as i cant buy cheedar cheese here on Paros island Greece i used gouda

emmasalha's picture
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Really dellicious. Worked well with buttermilk as it was all I had in.

pookieboy's picture
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Fantastic recipe.A really tasty quiche.One of the best I've tasted..

provandrivers's picture
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V nice - made it for future in laws and it all disappeared!

pastie35_ms's picture

I made this and it was absolutely delicious. I put half of it in freezer and it reheats well in my combination m/wave

lineg1's picture
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This quiche is absolutely wonderful and quite easy to make.
I made this for a buffet at a party and it went down very well.
Definately recommended.

starbucksluvver's picture

This was a real disappointment. It tasted so greasy, perhaps because of frying the onions in butter. It was just too rich and no-one really liked it. Was also quite fiddly and messy to make.

djwinkles's picture
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I made this today as well as the pea, mint and goats cheese one. This one was for my husband and a friend for their dinner and apparently it was delicious - I say apparently as I am on Lipotrim (meal replacement diet) so no food for me. Another easy peasy dish to make that has impressed.

mrsdwaters's picture
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Yummy, easy to make. I used red and white onions, I had 250g of each.

aniseedgal's picture
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This was also my first attempt at making a quiche and it was beyond easy!!! The most difficult part was defrosting the ready made pastry!! I used a combination of milk and plain yoghurt instead of the cream and also added some potatoes. Absolutely gorgeous! Will be making again, maybe with some tomatoes next time.

bee24brilon's picture
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I was sceptical about making this quiche as there was no mention of bacon! However, it proved that the sceptism was for nothing. This quiche is delicious! Also, I always use single cream and it's still a firm family favourite.

louisepainter's picture
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Really yummy, both hot and cold!! Definately will make again.

food-diva's picture
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Made this last night for dinner and it was delicious. The only change I made was to serve it warm. Probably my best tasting quiche to date.

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