Sticky onion & cheddar quiche

Sticky onion & cheddar quiche

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(97 ratings)

Prep: 40 mins Cook: 40 mins


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

  • Vegetarian

Nutrition: per serving

  • kcal567
  • fat44g
  • saturates26g
  • carbs33g
  • sugars5g
  • fibre2g
  • protein11g
  • salt0.72g
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  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 500g small onion, (about 5 in total), halved and finely sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 284ml pot double cream
  • 140g mature cheddar, coarsely grated

For the pastry

  • 280g plain flour, plus extra for dusting



    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 140g cold butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…


  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.

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Comments, questions and tips

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12th Mar, 2018
I used ready made shortcrust pastry, halved the amount of onions, added grated parmesan and half a teaspoon of English mustard. The result was probably the best quiche I've ever tasted.The family thought so too. Another awful supermarket product I can cross off the list for ever. This one's a keeper! :)
11th Mar, 2017
I make this quite a lot, whenever we have a party and it always turns out well. I'm not usually keen on quiche but this is heavenly. I suspect the double cream has something to with it. I always double the recipe and make 2 in the hope of leftovers but it happens rarely :(.
14th Aug, 2016
Really tasty. First time I used shop bought pastry. Second time I used half wholemeal and half white flour Also used half fat creme fraiche and some bacon. So yummy it is hard not to go back for seconds! Also really nice cold the next day. My hubby doesn't really like quiche but loves this. I have seen comments that you can freeze and re heat. Can I reheat in the oven from frozen or do I defrost it first?
8th May, 2016
Great recipe. Delicious and easy to prepare.
Manic cook
16th Apr, 2016
Fantastic recipe - made it for a family party recently and everyone loved it. My daughter liked it so much she's asked for me to make it for her birthday party.
4th Mar, 2016
I loved this, took longer than 20mins for the onions and I cheated and bourght shop made pastry, but was delicious, has become a favourite.
10th Feb, 2016
Really enjoyed the end result. Took a lot longer to cook for me but that was my doing. I had prepared pie case and filling in advance and had allowed everything to cool (filling in fridge) before finally baking. Thought it had set after 25 minutes at 200 deg but on trying to cut found it was still wet inside. Took another 40 minutes back in oven to firm up.
9th Nov, 2014
Good recipe, made in a 22cm tin and worked out the same, just used less onion. Had to bake longer by around another 10 mins or so.
29th Sep, 2014
Am just making for the 2nd time in the last few weeks .. it is sooooo good. The sweetly sticky onions against the salty cheddar are amazing. Really, really good warm with a simple salad and some buttered new potatoes, and surprised just how good it is the day after, cold for a packed lunch. Yum .. equally good as the roasted tomato, basil and parmesan quiche and the cheeseboard and onion tart (which is AMAZING) both also on BBC Good Food.
15th Jun, 2014
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.


Jo Gillespie's picture
Jo Gillespie
15th Sep, 2018
What is the quantity of the butter for the sticky onions? I can only see one amount, for the pastry.
goodfoodteam's picture
18th Sep, 2018
Thanks for your question - it's 25g for the sticky onions.
17th Jul, 2013
Can you freezer it?
25th Mar, 2017
I've made this a few times and it's always a wonderful eat. For added depth of flavour, I spread a thin layer of marmite on the base of the pastry once it's been blindbaked. It adds a real meaty flavour and compliments the sweet onions so well. A must try!