Sticky onion & cheddar quiche

Sticky onion & cheddar quiche

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(105 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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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.
23rd Apr, 2014
This is so delicious. Simple to make and you can add anything you want. I added smoked paprika....yummy! I also made mini's in muffin tins and before cooking decorated with a sprig of thyme. Great for picnics!! Must admit I have used puff pastry for mini's as well and they turn out just as beautiful! :)
30th Jan, 2014
Easy to make and a great flavour combination but it's way to rich. Needs to be a mix of cream and milk as just cream made it almost sickly after a while.
16th Dec, 2013
Fabulous quiche, hot or cold! And very easy to make.
27th Oct, 2013
This was stunning, mine was a bit sloppy, but I did use large eggs, and a bit more cheddar, but the taste is amazing!!! I also sliced tomato on top, served with a salad and home made vinaigrette, lush!!
8th Sep, 2013
Should have given it 5 stars not 1 sorry, this was lovely!
8th Sep, 2013
Delicious and so easy to make!
8th Sep, 2013
Delicious! Very easy to make and everyone loves it!


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