Sticky onion & cheddar quiche

Sticky onion & cheddar quiche

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(103 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
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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.

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Comments, questions and tips

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smrayner
6th Jun, 2011
5.05
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.
berryt
5th Jun, 2011
5.05
Really good - made it for a lunch with friends, everyone loved it.
motrelled
29th May, 2011
4.05
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!
hollygolightly
28th May, 2011
5.05
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.
Twinklebum99
4th Apr, 2011
5.05
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
faanacz
18th Mar, 2011
4.05
very nice indeed
janethenut
15th Mar, 2011
5.05
Fab all the time, every time!!!
barbarao
5th Mar, 2011
5.05
I didn't use cream, but instead 3 eggs and a some milk, it is sooo tasty!
kuifke
31st Dec, 2010
2.05
I did not like the pastry. It was dry and tasteless. But maybe with some seasoning it would be fine
occularose
27th Nov, 2010
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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