Sticky onion & cheddar quiche

Sticky onion & cheddar quiche

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(94 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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14th Aug, 2016
Hi has anyone replied I need to know if it can be freezes too and then de u have to defrost to re cook or from frozen?
1st Jul, 2013
Gorgeous! Also roasted some cherry tomatoes with some thyme and added these on top before baking, tasted amazing.
6th May, 2013
used ready made pastry. A lovely tasty dish enjoyed by all at a family get together! Used half red and half white onions. Another favourite recipe!
22nd Mar, 2013
First time I've made quiche and it was gorgeous. Used red onions instead and it went down a storm with the girls I work with. I'll never buy quiche again!
9th Mar, 2013
Have just made this quiche and it looks great. Can anyone tell me if I can freeze it?
3rd Mar, 2013
Divine! I used ready made pastry, and red onions, that I allowed to cook on VERY low heat for half an hour or so. I thought it might be heavy because of the double cream, but it wasn't at all.
25th Feb, 2013
Should have been 5*
25th Feb, 2013
Made this yesterday while girls and wife were out,I found the pastry a little bit of a challenge but everything else was fine. When the girls came back the pie was eaten with gusto,I will make it again,I've been told..
5th Nov, 2012
Delicious... I make these 4 at a time, scoff one while it's warm, 1 for the fridge, 1 for the freezer and one for my dad! A bit of a faff but well worth it.
29th Oct, 2012
Considering this was the first quiche I'd ever made. And the first pastry I'd made since school cookery classes. I was pleased with how easy the recipe was to follow and completely blown away by how delicious the filling was. Made it for a cold buffet and it was all eaten :)


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