Cheese and onion quiche
- July 2021
- Serves 8-10
- Hands-on time 30 min, plus chilling
Give classic cheese and onion quiche a flavour boost by using a jar of caramelised onions in our easy recipe. Perfect for lunch and picnics.
Liked this recipe? You’ll love our three-cheese and chive tart.
- 29.6g (17.1g saturated)
- 21.3g (1.9g sugars)
- 200ml double cream
- 100ml whole milk
- 4 large free-range eggs
- 100g cheddar, gruyère, comté, or a mix, grated (make sure they’re vegetarian if you need them to be)
- 100g caramelised onions from a jar (or caramelised onion chutney)
- 1 tbsp dijon mustard
For the pastry
- 250g plain flour, plus extra for dusting
- ½ tsp salt
- 125g cold unsalted butter, cubed
- 1 large free-range egg
- 2-3 tbsp ice-cold water
- Heat the oven to 180°C fan/gas 6. For the pastry, put the flour, salt and butter in a food processor, then pulse to a breadcrumb consistency. In a small bowl, beat the egg with 2 tbsp of the water. Add to the flour and whizz briefly to bring the pastry together, adding the remaining tbsp of water if needed. (If you don’t have a food processor, rub the butter into the flour/salt with your fingers, then add the yolk/water and mix with a dinner knife.) Turn out onto a floured work surface, then bring together in a ball (see Make Ahead). Roll out the pastry to a 30cm disk and use to line the tart tin. Leave a little pastry overhang (don’t trim), then chill for 30 minutes.
- Prick the chilled pastry base all over with a fork, then line with a piece of baking paper (scrunch it up, then flatten it out again so it fits the shape of the case more easily). Fill with ceramic baking beans or uncooked rice, then blind bake for 20 minutes. Remove the paper and beans/rice and bake for 8-10 minutes more until golden and the pastry feels sandy. Remove from the oven, set on a baking tray and trim the pastry overhang with a serrated knife. Turn down the oven to 150ºC fan/gas 3½.
- For the filling, whisk the cream, milk and eggs together in a large bowl. Add the grated cheese, caramelised onions and mustard with a pinch of salt, then stir to combine. Pour the filling into the hot tart shell (see Know-how), then return, on the baking tray, to the oven for 45 minutes or until set with a slight wobble in the centre. Cool, then slice and serve.
Easy swaps For a gluten-free pastry, use the same quantity of plain white gluten-free flour and add 1 tsp xanthan gum. Add the egg/water mix a little at a time, just enough to make a smooth dough that isn’t crumbly or sticky. Find xanthan gum in the baking aisle of larger supermarkets or at souschef.co.uk. If your gluten-free flour mix already contains some, leave it out. Please note: caramelised onions may not be gluten free.
Keep the wrapped pastry for up to 3 days in the fridge. Or freeze for up to 3 months. Defrost in the fridge overnight. The baked quiche will keep in an airtight container in the fridge for 1-2 days. Serve cold or, even better, warm in a low oven first.
Pouring the filling into a hot pastry shell will help prevent the base from going soggy.
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