Sticky onion & cheddar quiche

Sticky onion & cheddar quiche

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(71 ratings)

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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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macbulls's picture
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This was delicious - made it for a garden party for my husband's ordination!!! 100 people - don't think they all got a slice though! Will definately make it again.

joltek's picture
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Was my first ever try at a quiche and looked and tasted yummy!!! Will be making it again definately

elle01527's picture
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So easy to make. We thought it tasted better slightly warm as opposed to cold. Yum!!! Def make again.

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