Caramelised onion quiche with cheddar & bacon

Caramelised onion quiche with cheddar & bacon

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(17 ratings)

Prep: 25 mins Cook: 1 hr plus chilling


Cuts into 6 - 8 slices
Make quiche Lorraine to perfection every time with this easy recipe for a crisp pastry base and rich smoked bacon, cheese and thyme filling

Nutrition and extra info

Nutrition: per slice (8)

  • kcal606
  • fat48g
  • saturates24g
  • carbs26g
  • sugars5g
  • fibre2g
  • protein16g
  • salt1.6g
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  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 large onions, halved and thinly sliced



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

  • 1 tbsp fresh thyme leaves, plus a few sprigs
  • 350g shop-bought shortcrust pastry
  • plain flour, for dusting
  • 200g pack smoked bacon lardons
  • 300g pot double cream
  • 100ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 3 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 2-3 pinches of nutmeg, plus extra for the top



    One of the most useful of spices for both sweet and savoury

  • 140g mature cheddar, grated


  1. Melt the butter in a large non-stick frying pan, add the onions and cook for 20 mins, stirring now and then, until they are soft and golden brown. Season, stir in the thyme leaves, then transfer to a plate to cool.

  2. Heat oven to 200C/180C fan/gas 6 with a large baking sheet inside. Roll out the pastry on a lightly floured surface until large enough to line a 25cm loose-bottomed tart tin, with a little overhang of pastry all the way round the top. This will stop the pastry shrinking in the oven later. If there is more overhang than you need, trim off the excess with scissors. Gently press the pastry into the sides of the tin and prick the base with a fork. Chill for 15 mins.

  3. Line the pastry case with a sheet of baking parchment and fill with ceramic baking beans. Bake for 15 mins on the hot baking sheet (this helps to prevent a soggy bottom). Carefully remove the parchment and beans, then return to the oven for 10 mins more until the pastry looks cooked like shortbread, but is not too brown.

  4. Meanwhile, put the bacon in the pan you cooked the onions in (there’s no need to wash it first or add any oil) and fry for 10 mins until golden. Lift from the pan onto kitchen paper to remove any excess fat. Beat the cream, milk and eggs with seasoning and nutmeg, then stir in the bacon and half the cheese.

  5. Remove the pastry case from the oven and reduce heat to 190C/170C fan/gas 5. Spoon the caramelised onions evenly over the base of the pastry case. Pour in the bacon mixture, then scatter with the remaining cheese, the thyme sprigs and a little nutmeg. Bake for 25-30 mins until golden and the filling is just set with a slight wobble in the centre.

  6. Trim the excess pastry and leave to settle for 10 mins, then remove from the tin and slice.

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Comments, questions and tips

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Ana Broad's picture
Ana Broad
25th May, 2020
Looks great, timings and video helped keep me on track. I'm not a confident cook and this looks and smells promising. I added some goats cheese on top.
13th Apr, 2020
Great recipe, bit of a faf working out how much pastry to make but it had a very well balanced flavour and I found all the timings and blind baking worked out very well.
Monica's picture
16th Aug, 2019
Super delicious! This quiche like all quiches tastes better the next day, but it rarely survives until tomorrow in my house haha
25th Jun, 2019
I’ve made this twice now and it’s been a hit both times. Like some other people, I found that 200ml of cream was just the right amount for my tin. It really pays off to take time to caramelise the onions as it enhances the flavour. I used smoked pancetta cubes.
11th Feb, 2019
I had to make this for my Gcse food tech course work. So I used the basic shortcrust pastry recipe off bbc goodfood to make this dish a more high level skill. It was a win. It tasted now nice and kept for days. I didn't cook the onions for as long as it says to be it just cooked in the oven and it was still so good even though i forgot the milk.
14th Sep, 2017
Great recipe, although I always seem to end up with way to much filling when i make a quiche so I reduced the amount of cream to about 200ml which was just right for the size of my tin. Really tasty recipe will def make again :)
23rd Jul, 2017
Great recipe, really tasty quiche. I made the pastry case using a recipe on here and cooked the onions the day before. Lardons were crazy expensive so I used bacon..perfect, and also used a mix of single and double cream with the milk. Took one to a function and it disappeared very quickly, glad I made two! I did end up with excess filling so just baked in a tin, and that is great too, like a luxurious omelette!
dutes8080's picture
5th Aug, 2017
I haven't bought Lardons for years, instead, I buy a basic gammon joint and make my own, then freeze. It takes a little while but for example, I checked Sainsbury's this morning and their lardons are 10.00 per kilo, while the gammon joint is 3.80 per kilo, which means you are paying 6.20 to have someone cut it up for you. Personally, I buy mine from ALDI, which saves even more. True it's a bit of a "faff" but well worth it.
19th Jun, 2017
First time I've ever made a quiche and was so surprised how well it turned out. Thought this was absolutely delicious. Went down a treat with a lovely side salad. Will definitely be making again!
R knight
1st Nov, 2016
Good grub. Very nice very quick and easy


14th Aug, 2016
Lovely added bacon too. Can I freeze it and if I can do I have to defrost it to re cook
11th Feb, 2019
So I forgot to add the milk in but it made the egg even more fluffier once cooked.
1st Aug, 2017
Great simple recipe, I altered it slightly by swapping the cheddar for hard goats cheese and adding wilted spinach fried in the bacon and onion residue with garlic. Fantastic recipe for all parts of the day and great for if you want extra servings!
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