Sticky onion & cheddar quiche

Sticky onion & cheddar quiche

  • 1
  • 2
  • 3
  • 4
  • 5
(88 ratings)

Prep: 40 mins Cook: 40 mins

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 25g butter
    Butter

    Butter

    butt-err

    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
    Onion

    Onion

    un-yun

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

  • 2 eggs
    Eggs

    Egg

    egg

    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

    Flour

    fl-ow-er

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

  • 140g cold butter
    Butter

    Butter

    butt-err

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

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
lynsba
1st Jul, 2013
Gorgeous! Also roasted some cherry tomatoes with some thyme and added these on top before baking, tasted amazing.
dwatson27
6th May, 2013
5.05
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!
allyxford
22nd Mar, 2013
5.05
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!
idtaken
9th Mar, 2013
5.05
Have just made this quiche and it looks great. Can anyone tell me if I can freeze it?
zedkay
3rd Mar, 2013
5.05
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.
adythecook
25th Feb, 2013
3.05
Should have been 5*
adythecook
25th Feb, 2013
3.05
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..
princessumpalumpa
5th Nov, 2012
5.05
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.
kfurber
29th Oct, 2012
5.05
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 :)
Pinot Grigio
20th Sep, 2012
I agree with other GoodFoodies here, this quiche is so delicious, easy to make, perfect for dinner or lunch. I made it with onion, but I tried with broccoli as well, it turned out yummy!!

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.