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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1st Jun, 2012
This is lovely, my Dad is a bit funny with onions so I was unsure if he'd be alright, but because you cook them for so long it was fine! Will defo make again, for a picnic or a barbecue!
25th Apr, 2012
With this recipe i added a teaspoon of sugar and a tablespoon of balsamic vinegar to the onions to make them have something extra. This is a recipe i make alot and it always goes down well.
16th Mar, 2012
I've just made this quiche and it's turned out beautifully! I've never made a quiche before and have never made pastry before but it's turned out brilliantly. It tastes gorgeous and I'll definitely be making it again :)
7th Mar, 2012
Really lovely recipe! There was loads of pastry left over though because we prefer a thinner crust so would use 200g flour/100g butter in future. Also, mixed all the cheese in with the mixture as my daughter doesn't like things too 'eggy' which worked brilliantly.
26th Feb, 2012
Simply deicious. Easy to produce although a bit time consuming. It did not quite come out looking like the photo as it looks like the one in the photo did not have half the cheese spread on top. I think ours looks better. I give it 10 out of 10. Will definately make again. We had ours with a spoonful of home made chillie jelly.
19th Jan, 2012
Lovely quiche. I was a bit scared by the calories and fat content (be honest, who would only eat an eighth of this?!), so I used light ready-made pastry, half fat creme fraiche and half fat cheese with a bit of Parmesan. Turned out beautifully!
28th Dec, 2011
Delcious! i personally think there was too much onion but otherwise it was fab! :)
20th Jul, 2011
Hello Barney, Your recipe was "Divine" merci Myra
20th Jul, 2011
Hello Barney , Your recipe was just "Divine" merci Myra
19th Jul, 2011
Fantastic. This is the best quiche I have ever made. It will defiantly be on my regular cooking rounds. Great warm or cold. Just had the last piece and already planing to make the next one. Give it a try you will not be disappointed.


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