Sticky onion & cheddar quiche

Sticky onion & cheddar quiche

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(124 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 a dairy product made from separating whole milk or cream into fat and…

  • 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 usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 140g cold butter



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


  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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28th Jun, 2020
Unbelievably delicious!
24th Jun, 2020
Absolutely gorgeous, great standby for when vegetarian friends visit. Agree that the onions take more than 20mins to cook, not a problem though.
donna_wowee's picture
29th Apr, 2020
Have been precious told by my family that the quiche I usually make tastes better than any other, I wanted to shake things up so tried this - they are now in love with this onion quiche more than the normal bacon! I read previous comments and made sure the onions were really cooked thoroughly
Alexandra Ashley's picture
Alexandra Ashley
24th Aug, 2019
I've made this quiche a couple of times now, i agree with another commenter that the onions takes longer than 20 minutes, more like 40. The first time the quiche set in 25 minutes, the second time it was more like 35, i think this was because I caramelised the onions earlier and let them cool, instead of adding them hot like the first time. I add mustard powder and pepper but no salt as that volume of cheese is salty enough! I used ready rolled pastry, good for you if you have time to make it, but that's not remotely on my radar. Went down well with kids and adults and my hubby who despite keeping chickens doesn't normally eat quiche because it's too "eggy". If there's any left it keeps well for the next day too. It's so easy and tasty with the ready made pastry i don't think I'll ever buy supermarket quiche again!
1st Aug, 2019
I used flour tortillas instead of pastry. Came out great.
27th Jun, 2019
This recipe was very easy and tastes wonderful. I used half the portions and made 6 crustless mini quiches in muffin cases. I was in a hurry and added all of the cheese to the mix by mistake, but they came out fine.
12th Mar, 2018
I used ready made shortcrust pastry, halved the amount of onions, added grated parmesan and half a teaspoon of English mustard. The result was probably the best quiche I've ever tasted.The family thought so too. Another awful supermarket product I can cross off the list for ever. This one's a keeper! :)
11th Mar, 2017
I make this quite a lot, whenever we have a party and it always turns out well. I'm not usually keen on quiche but this is heavenly. I suspect the double cream has something to with it. I always double the recipe and make 2 in the hope of leftovers but it happens rarely :(.
14th Aug, 2016
Really tasty. First time I used shop bought pastry. Second time I used half wholemeal and half white flour Also used half fat creme fraiche and some bacon. So yummy it is hard not to go back for seconds! Also really nice cold the next day. My hubby doesn't really like quiche but loves this. I have seen comments that you can freeze and re heat. Can I reheat in the oven from frozen or do I defrost it first?
8th May, 2016
Great recipe. Delicious and easy to prepare.


Jo Gillespie's picture
Jo Gillespie
15th Sep, 2018
What is the quantity of the butter for the sticky onions? I can only see one amount, for the pastry.
goodfoodteam's picture
18th Sep, 2018
Thanks for your question - it's 25g for the sticky onions.
17th Jul, 2013
Can you freezer it?
25th Mar, 2017
I've made this a few times and it's always a wonderful eat. For added depth of flavour, I spread a thin layer of marmite on the base of the pastry once it's been blindbaked. It adds a real meaty flavour and compliments the sweet onions so well. A must try!
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