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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16th Dec, 2009
I was sceptical about making this quiche as there was no mention of bacon! However, it proved that the sceptism was for nothing. This quiche is delicious! Also, I always use single cream and it's still a firm family favourite.
10th Dec, 2009
Really yummy, both hot and cold!! Definately will make again.
28th Sep, 2009
Made this last night for dinner and it was delicious. The only change I made was to serve it warm. Probably my best tasting quiche to date.
28th Sep, 2009
Made this last night for dinner and it was delicious. We had it hot rather than cold. Probably my best attempt at a quiche yet. Off to try Toad in the Hole for this evening's dinner.
21st Sep, 2009
Great recipe, but the pastry needs to be blind-baked for 20 - 25 minutes, not 5 - 10 mins...
22nd Jul, 2009
Instead of cream you can always use milk it lowers the calories for all those of you who prefer the healthier option :) I always use milk for my quiches :)
1st Jul, 2009
This is the most delicious quiche I've ever eaten, let alone made myself although I cheated and used shop bought pastry. I agree with previous posters, it is better slightly warm than cold - I just microwaved cold slices for 20 seconds and it didn't make the pastry soggy. Will be making again and again.
29th Jun, 2009
An excellent recipe. First time I've made quiche and didn't have a quiche tin so used a 22cm cake tin and it was fine! My very fussy daughter had seconds so will definitely be making this again.
13th Jun, 2009
This was my first try at making my own pastry and a quiche. It turned out really well so it won't be my last!! The filling was so creamy and the pastry was perfect. I will be making that recipe again and again.
4th May, 2009
I have made this a number of times now and keep changing it slightly-today I have made it with red onions and added a dash o balsamic vinegar right at the end. It just doesn't ever make it to the picnics!


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