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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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.

food-diva's picture
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Made this last night for dinner and it was delicious. We had it hot rather than cold. Probably my best attempt at a quiche yet. Off to try Toad in the Hole for this evening's dinner.

mabbsy's picture
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Great recipe, but the pastry needs to be blind-baked for 20 - 25 minutes, not 5 - 10 mins...

emms_77's picture
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Instead of cream you can always use milk it lowers the calories for all those of you who prefer the healthier option :)

I always use milk for my quiches :)

cebaines's picture
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This is the most delicious quiche I've ever eaten, let alone made myself although I cheated and used shop bought pastry. I agree with previous posters, it is better slightly warm than cold - I just microwaved cold slices for 20 seconds and it didn't make the pastry soggy. Will be making again and again.

cakeanyone's picture
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An excellent recipe. First time I've made quiche and didn't have a quiche tin so used a 22cm cake tin and it was fine! My very fussy daughter had seconds so will definitely be making this again.

colvillkempley's picture
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This was my first try at making my own pastry and a quiche. It turned out really well so it won't be my last!! The filling was so creamy and the pastry was perfect. I will be making that recipe again and again.

clairabell2471's picture

I have made this a number of times now and keep changing it slightly-today I have made it with red onions and added a dash o balsamic vinegar right at the end. It just doesn't ever make it to the picnics!

vanilla30's picture

Have made this about half a dozen times so far and its always a hit! So tasty.

I always increase the pastry quantity slightly to 160g butter 320g flour as I never find its quite enough pastry.

kennedyd1's picture
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This was my first try at making quiche and I can't believe how easy it was. Will be making my own from now on. It tastes so much better than shop bought.
This recipe is very rich and going by cal count would probably only make it as a treat.
Have friends coming for lunch in a couple of days time, I will make it then and hopefully impress them.

angelafield's picture
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This is delicious, usually I only like quiche cold, but this one tastes really nice hot or cold.

jenny3704's picture
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Forgot to rate this lol

jenny3704's picture
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This is delish!! Not to be eaten often, but as a treat, yum! I made it with single cream, and it still tasted lovely! Me and my husband made this together for Valentines Day and we had some left over, so we heated it up the next day and had it with salad.
We will definately be making this again!

vika_acd's picture

something was not right with my quiche. May be it needs more salt or a bit of garlic. And it is too fatty even with single cream.

janerollinson's picture
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A really lovely result. We also found it a bit nicer when warm but overally a very tasty filling and have already made it twice and it's sure to be repeated.

notmum's picture
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This was very good, I used egg to bind the pastry, just because I always do but otherwise followed the recipe exactly and will definitely be making this again.

stelaholder's picture
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I used ready made pastry. Quiche was delicious. Will definitely make again.

sarahtt's picture

This receipt is superb - have made it more than once and will be making it again!

paulafowlis's picture
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YUM,YUM GRAT HIT WITH ALL THE FAMILYWILL DEF BE MAKING AGAIN

creampuff's picture

GOING TO MAKE THIS FOR DINNER TONIGHT
WILL LET YOU KNOW HOW IT TURNS OUT

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