Sticky onion & cheddar quiche

Sticky onion & cheddar quiche

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

Difficulty and servings

Easy

Slices into 8

Preparation and cooking times

Preparation time

Prep 40 mins

Cook time

Cook 40 mins

Vegetarian

Vegetarian

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.

Per serving

567 kcalories, protein 11g, carbohydrate 33g, fat 44 g, saturated fat 26g, fibre 2g, sugar 5g, salt 0.72 g

Recipe from Good Food magazine, June 2008.

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Latest comments and suggestions

Results 41-60

  • Binder photo EJ

    15 November 2010

    EJ rated and commented on this recipe

    5 stars

    Really dellicious. Worked well with buttermilk as it was all I had in.

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  • Binder photo Anna

    27 November 2010

    Anna commented on this recipe

    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

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  • Binder photo Vicky

    08 December 2010

    Vicky rated this recipe

    5 stars

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  • Binder photo Kuifke

    31 December 2010

    Kuifke rated and commented on this recipe

    2 stars

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

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  • Binder photo rena

    27 February 2011

    rena rated this recipe

    4 stars

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  • Binder photo barbara

    05 March 2011

    barbara rated and commented on this recipe

    5 stars

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

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  • Binder photo Janethenut

    15 March 2011

    Janethenut rated and commented on this recipe

    5 stars

    Fab all the time, every time!!!

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  • Binder photo faana

    18 March 2011

    faana rated and commented on this recipe

    4 stars

    very nice indeed

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  • Binder photo lurvlyloz

    04 April 2011

    lurvlyloz rated and commented on this recipe

    5 stars

    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

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  • Binder photo hollygolightly

    28 May 2011

    hollygolightly rated and commented on this recipe

    5 stars

    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.

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  • Binder photo NikkiD

    29 May 2011

    NikkiD rated and commented on this recipe

    4 stars

    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!

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  • Binder photo Tracey

    05 June 2011

    Tracey rated and commented on this recipe

    5 stars

    Really good - made it for a lunch with friends, everyone loved it.

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  • Binder photo Susan Rayner

    06 June 2011

    Susan Rayner rated and commented on this recipe

    5 stars

    I made this today just as the recipe is printed (used Elmlea cream instead of real double cream)- but as it is so good and so easy I would adapt the recipe to make Quiche Lorraine and a Smoked Salmon and Prawn Quiche - the filling is just so creamy and light.

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  • Binder photo zarzamora

    17 July 2011

    zarzamora rated and commented on this recipe

    5 stars

    Made this quite a few times, everyone loves it! Found I can vary the filling depending on what I have in the fridge, soured cream instead of fresh, with less than the amount of cream required in the recipe and an extra egg, tuna with cherry tomatoes on top, with a mixture of cheddar and Parmesan... you get the idea! A really good recipe, fun to experiment with. My next attempt will be tuna and dill, unless something needs using up in the fridge...

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  • Binder photo Beads

    19 July 2011

    Beads rated and commented on this recipe

    5 stars

    Fantastic. This is the best quiche I have ever made. It will defiantly be on my regular cooking rounds. Great warm or cold. Just had the last piece and already planing to make the next one. Give it a try you will not be disappointed.

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  • Binder photo Myra

    20 July 2011

    Myra commented on this recipe

    Hello Barney , Your recipe was just "Divine" merci Myra

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  • Binder photo Myra

    20 July 2011

    Myra rated and commented on this recipe

    5 stars

    Hello Barney, Your recipe was "Divine" merci Myra

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  • Binder photo Jamilli

    03 August 2011

    Jamilli rated this recipe

    5 stars

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  • Binder photo Yasmine

    28 December 2011

    Yasmine commented on this recipe

    Delcious! i personally think there was too much onion but otherwise it was fab! :)

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  • Binder photo Yasmine

    28 December 2011

    Yasmine rated this recipe

    5 stars

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Difficulty and servings

Easy

Slices into 8

Preparation and cooking times

Preparation time

Prep 40 mins

Cook time

Cook 40 mins

Vegetarian

Vegetarian

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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Per serving

567 kcalories, protein 11g, carbohydrate 33g, fat 44 g, saturated fat 26g, fibre 2g, sugar 5g, salt 0.72 g

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