Sticky onion & cheddar quiche

Sticky onion & cheddar quiche

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(106 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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27th Apr, 2009
Have made this about half a dozen times so far and its always a hit! So tasty. I always increase the pastry quantity slightly to 160g butter 320g flour as I never find its quite enough pastry.
7th Apr, 2009
This was my first try at making quiche and I can't believe how easy it was. Will be making my own from now on. It tastes so much better than shop bought. This recipe is very rich and going by cal count would probably only make it as a treat. Have friends coming for lunch in a couple of days time, I will make it then and hopefully impress them.
13th Mar, 2009
This is delicious, usually I only like quiche cold, but this one tastes really nice hot or cold.
12th Mar, 2009
Forgot to rate this lol
12th Mar, 2009
This is delish!! Not to be eaten often, but as a treat, yum! I made it with single cream, and it still tasted lovely! Me and my husband made this together for Valentines Day and we had some left over, so we heated it up the next day and had it with salad. We will definately be making this again!
30th Jan, 2009
something was not right with my quiche. May be it needs more salt or a bit of garlic. And it is too fatty even with single cream.
21st Jan, 2009
A really lovely result. We also found it a bit nicer when warm but overally a very tasty filling and have already made it twice and it's sure to be repeated.
13th Nov, 2008
This was very good, I used egg to bind the pastry, just because I always do but otherwise followed the recipe exactly and will definitely be making this again.
stelaholder's picture
26th Aug, 2008
I used ready made pastry. Quiche was delicious. Will definitely make again.
1st Aug, 2008
This receipt is superb - have made it more than once and will be making it again!


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