Cheese and Onion Quiche

Name: Cheese and Onion Quiche
Prep time: 25 min
Cook time: 40 min
Total time: 95 min
Yield: Serves 6
Cuisine: Baking
Ingredients: 1¼ cups (156 g) all-purpose flour; ½ cup (113 g) cold butter, cubed; 3 large eggs; 1 cup heavy cream; 1½ cups (170 g) shredded cheddar; 2 onions, sliced; 1 tbsp olive oil; to taste salt and pepper

Buttery shortcrust filled with a soft cheese and onion custard.

Prep Time25 mins

Cook Time40 mins

Total Time1 hr 35 mins

YieldServes 6

Before You Start

A homemade quiche is easier than it looks, and worth it for the buttery pastry. Blind bake the case first so the base cooks through, and pull the quiche out while the centre still wobbles, since it sets as it cools. Lovely warm or cold.

Instructions

1
Rub the butter into the flour with a pinch of salt until it looks like breadcrumbs, then add 2 to 3 tablespoons of cold water and bring it into a dough. Chill for 30 minutes.
2
Roll out and line a 9-inch (23 cm) tart tin. Prick the base, line with paper and baking beans, and blind bake at 190°C / 375°F for 15 minutes. Remove the beans and bake 5 minutes more.
3
Meanwhile cook the sliced onions gently in the oil until soft and golden, about 15 minutes. Let them cool a little.
4
Whisk the eggs with the cream, salt and pepper, then stir in most of the cheese and the onions.
5
Pour into the pastry case and scatter the rest of the cheese on top.
6
Bake at 180°C / 350°F for 30 to 35 minutes, until just set with a slight wobble in the middle. Cool 10 minutes before slicing.

Ingredients

1¼ cups (156 g) all-purpose flour
½ cup (113 g) cold butter, cubed
3 large eggs
1 cup heavy cream
1½ cups (170 g) shredded cheddar
2 onions, sliced
1 tbsp olive oil
to taste salt and pepper

Baker's Tip

For the most reliable results, weigh your ingredients with a digital scale. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient above to convert it.

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💡 Baker's tips

Blind bake the case first so the bottom cooks through instead of going soggy.
Take the quiche out while the centre still wobbles. It firms up as it cools.

🔀 Make it your own

Add crispy bacon or ham with the onions.
Swap half the cheddar for gruyere and stir in a handful of chives.

📦 Storing & freezing

Keeps 3 days in the fridge. Good cold or gently reheated. Freezes for a month.

❓ Frequently asked

How do I stop a soggy bottom?

Blind bake the pastry before filling, and set the tin on a hot baking tray so the base gets direct heat.

Can I make quiche without cream?

Yes, use whole milk for a lighter set, or half milk and half cream for a balance of rich and light.

Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.