Sticky onion & cheddar quiche

Sticky onion & cheddar quiche

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(107 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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25th Feb, 2013
Made this yesterday while girls and wife were out,I found the pastry a little bit of a challenge but everything else was fine. When the girls came back the pie was eaten with gusto,I will make it again,I've been told..
5th Nov, 2012
Delicious... I make these 4 at a time, scoff one while it's warm, 1 for the fridge, 1 for the freezer and one for my dad! A bit of a faff but well worth it.
29th Oct, 2012
Considering this was the first quiche I'd ever made. And the first pastry I'd made since school cookery classes. I was pleased with how easy the recipe was to follow and completely blown away by how delicious the filling was. Made it for a cold buffet and it was all eaten :)
Pinot Grigio
20th Sep, 2012
I agree with other GoodFoodies here, this quiche is so delicious, easy to make, perfect for dinner or lunch. I made it with onion, but I tried with broccoli as well, it turned out yummy!!
18th Sep, 2012
used this recipe many times, for dinners and buffet food for parties, everyone loves it, just amazing.
8th Sep, 2012
This was an amazing recipe but I changed half the cheese for Stilton and added 2 rashers of chopped bacon. This went down a treat with family. Will be doing again with broccoli and a lovely crumbly cheese x
1st Sep, 2012
Made this as part of a family buffet lunch. I started the day before and cooked my onions off for a good 30 mins so they were really sweet and soft. I also brushed the base of my pastry case with beaten egg which keeps it nice and crisp, before baking it blind. All in all a very tasty quiche with great results. There was also enough to make 2 small individual ones that I gave away!!
12th Jul, 2012
delicious! first time making a quiche and it came out perfect.
17th Jun, 2012
I made this quiche having never made a quiche before. I used ready made pastry. It was amazing! I sold it on my refreshments stall at the school fayre and everyone loved it. It was delicious. It set perfectly so I could cut it into portions. Fab, will be making it again in the future.
14th Jun, 2012
This turned out really well, but was very rich so couldn't eat too much, I would like to know how to tone this down as the flavours were really lovely.


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