Cheeseboard & onion tart

Cheeseboard & onion tart

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(51 ratings)

Prep: 15 mins Cook: 1 hr, 5 mins


Serves 8

Use up remnants of cheese in this delicious tart – a mixture of blue, creamy and cheddar works well

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal603
  • fat49g
  • saturates26g
  • carbs30g
  • sugars5g
  • fibre0g
  • protein13g
  • salt1.18g


    For the pastry

    • 250g plain flour, plus extra for rolling
    • 125g butter, cold and cubed



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

    • ½ tsp salt

    For the filling

    • 2 onions, sliced into rings



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

    • 1 tbsp oil
    • 2 eggs



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

    • 284ml pot double cream
    • 250g cheese (we used a third each of stilton, brie and cheddar)


    1. Put the flour, butter and salt into the bowl of a food processor, then pulse until the mix looks like fine crumbs. Splash in 4 tbsp cold water, then pulse to a dough. Turn onto a lightly floured surface, shape into a smooth disc, then wrap and chill for at least 10 mins. Heat oven to 200C/fan 180C/gas 6.

    2. Roll pastry out on a floured surface until large enough to line a 23cm loose-bottomed tart tin. Line the tin with the pastry, leaving any excess pastry overhanging. Line with baking paper, then fill with baking beans. Bake on a baking sheet for 15 mins. Take out the paper and beans, then bake for 10 mins more until pale golden and cooked. Use a serrated knife to trim the pastry level with the tin – resting the knife flat on the edge of the tin will help achieve an even finish.

    3. While the pastry cooks, soften the onions in the oil over a medium heat for 10 mins until golden. Beat the eggs and cream together, then season to taste. Crumble up the hard cheeses and chop or pull the creamy cheese into small pieces. Scatter the cheese into the pastry case, add the onions, then pour in the egg mix. Turn the oven down to 160C/fan 140C/gas 3 and bake for 40 mins until set and lightly golden.

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    Comments, questions and tips

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    Verity Shillabeer's picture
    Verity Shillabeer
    24th Jul, 2020
    Delicious! We used gruyere, loads of brie and parmesan - it was quite sloppy when we ate it hot out of the oven but it set up while we were eating so was perfect once we were reaching for seconds! We also had time to caramelise the onions which was super duper good :)
    9th May, 2020
    This is my 'go to' basis quiche recipe - thank you. I do only make 200g flour pastry and line 4 (Chinese takeaway) foil trays. Ideal for adding your own ingredients. I generally add peppers mushrooms and spinach - cooked with the onions and a sprinkle of cheese on the top. I prefer not to salt the pastry but season the egg mix well. Many great comments and in the trays can be frozen once cooked. I find a lower heat for pastry better as it's split between 4 and also the 160 degree cooking makes it fully cooked without burning the pastry. If you to brown it further - turn up to 180 at the end or when re-heating. Perfect deeper dish quiche and 1 foil tray serves 2 with a salad. Top marks.
    Aitcheff's picture
    9th Apr, 2020
    This is such a delicious tart. I have finally learned that when baking blind, use LOADS of baking beans and push them gently into the sides of the tin. This prevents the edges of the pastry collapsing into the tin. I did cook this tart for longer than suggested ( about another 15 mins) and I thought 160 was a slightly too cool temperature ( I'm testing my new oven out!). But all in all, fab and I'll make again.
    5th Feb, 2018
    This is the best - used up all my left over bits of cheese from Christmas, was a big hit. Making it again today!
    21st Aug, 2017
    This was very sloppy. Needed at least another half hour - and probably less liquid.
    Bonnie P
    5th May, 2017
    Lovely recipe , very easy and a really great way to use up those odd pieces of cheese lurking in the fridge and approaching their "use by " date. I was worried that 2 eggs were not enough to set it or fill the quiche but it was perfect. Lots of compliments from customers in my local community cafe that I bake for. One tip - use red onions, it adds a bit of colour .
    3rd Dec, 2015
    Fantastic and soon easy.
    28th Oct, 2015
    What a brilliant recipe and absolutely delicious. Definitely 5 star.
    15th Nov, 2014
    This is such a useful recipe. I now never worry about having left over cheese. I have used all manner of cheeses in varying proportions and no two are ever alike. I have had positive comments from a daughter who doesn't usually like hot quiche and from another who doesn't usually like cold quiche. So it clearly works both ways. If it is just for the two of us I cut the remainder into portions, wrap and freeze individually for very easy meals or picnics. A true winner.
    19th Jun, 2014
    Delicious, I added a slurp of Balsamic vinegar to the onions to give a sweet caramelised taste. I used Cambanzola, Gorgonzola and Cheddar but didn't add salt to the pastry mix as I personally don't think pastry needs it. Really lovely way of using up the ends of a cheeseboard after a party.


    9th Aug, 2017
    At what stage do you remove the excess pastry and any tips for how best to do this?
    goodfoodteam's picture
    14th Aug, 2017
    Thanks for your question. We'd suggest doing this after step 2. Use a serrated knife and cut the pastry level with the tin, resting the knife on the edge of the tin to help you get an even finish.
    3rd Jan, 2017
    Can this quiche be frozen?
    goodfoodteam's picture
    4th Jan, 2017
    We think this recipe is best if you don't freeze it. Our freezing information, if applicable, always appears above the nutrition on our recipes. Hope that helps.
    Ava Greenfield's picture
    Ava Greenfield
    7th Dec, 2019
    I have made cheese and onion tart for years for my vegetarian family members. I mix 1 tbspn flour through the grated cheese/s before adding to the pastry. I always have a nice firm, cheesy filling which everybody loves.
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