Cheese and onion quiche

There’s nothing quite like the aroma of a cheese and onion quiche baking away in the oven. The scent alone is enough to transport you to a warm kitchen table, where the crust is crisp, the filling is creamy, and the edges are bubbling with golden cheese. Whether served warm or cold, this classic dish brings comfort with every bite. It’s simple but rich, humble yet utterly satisfying—and once you’ve made it from scratch, there’s no going back.

Behind the Recipe

This recipe came to life on a quiet Sunday morning. The kind where you wake up craving something nostalgic. I had a half block of cheddar, a couple of onions, and a forgotten roll of shortcrust pastry. Before long, the kitchen filled with the smell of butter and caramelizing onions, and that first slice, warm and cheesy, reminded me of childhood picnics and cozy tea-time spreads. It’s one of those recipes that doesn’t need anything fancy—just honest, hearty ingredients and a bit of love.

Recipe Origin or Trivia

Quiche may sound French, and indeed it is, with the famous quiche Lorraine hailing from the Alsace-Lorraine region. But this version, packed with cheese and sweet onions, has long been a staple in British kitchens too. It found popularity in the 70s and 80s as the centerpiece of many lunch tables and picnic baskets. Its appeal? It’s versatile, can be eaten hot or cold, and makes use of ingredients you probably already have.

Why You’ll Love Cheese and onion quiche

Let me tell you, this one’s a total game-changer. It’s rich, savory, and completely satisfying.

Versatile: Serve it for brunch, lunch, or dinner—or pack it for a picnic.

Budget-Friendly: Uses everyday ingredients and stretches well for multiple servings.

Quick and Easy: Especially if you use pre-made pastry, it comes together fast.

Customizable: Switch up the cheese, add herbs, or toss in a handful of extras.

Crowd-Pleasing: Kids and adults alike love it. Great for gatherings.

Make-Ahead Friendly: Bake ahead and reheat or enjoy cold.

Great for Leftovers: It tastes even better the next day.

Chef’s Pro Tips for Perfect Results

To get that perfect creamy texture and crisp crust, follow these little secrets:

• Blind-bake the pastry shell to avoid a soggy bottom.
• Slice the onions thin and cook them slowly until golden and sweet.
• Use a mix of cheeses for deeper flavor—cheddar and red Leicester are a dream combo.
• Let the quiche cool slightly before slicing so it sets up cleanly.
• Add a pinch of salt to the onions while cooking to help them release moisture.

Kitchen Tools You’ll Need

Here’s everything you’ll need to make this a smooth and easy bake.

Tart Tin: A 9-inch fluted tin with a removable bottom works best for easy release.

Rolling Pin: To shape your pastry evenly.

Baking Weights: Essential for blind-baking the crust.

Mixing Bowl: For whisking together the custard base.

Sharp Knife: To thinly slice the onions.

Grater: For freshly grating cheese which melts better than pre-shredded.

Ingredients in Cheese and onion quiche

Each component brings its own delicious magic, and together, they create a rich, creamy, cheesy masterpiece.

1. Shortcrust Pastry: 1 sheet (or homemade equivalent). The crisp, buttery base that holds everything together.
2. Onions: 2 large, thinly sliced. Slowly cooked until sweet and golden—they’re the flavor backbone.
3. Butter: 1 tablespoon. For gently sautéing the onions.
4. Eggs: 3 large. They bind the filling and give it that soft, custardy texture.
5. Milk: 150ml. Helps create a light, creamy consistency in the custard.
6. Double Cream: 150ml. Adds richness and that luxurious quiche texture.
7. Mature Cheddar: 100g, grated. Brings sharpness and depth.
8. Red Leicester: 50g, grated. Adds color and a mild, nutty flavor.
9. Chives: 1 tablespoon, chopped. Fresh and peppery, a perfect finish.
10. Salt: ½ teaspoon. Balances and enhances all the other flavors.

Ingredient Substitutions

Here’s how to adapt based on what you’ve got in the fridge.

Shortcrust Pastry: Puff pastry works in a pinch but will be flakier.
Onions: Shallots or leeks offer a slightly sweeter twist.
Milk: Use semi-skimmed or a plant-based option like oat milk.
Double Cream: Swap with crème fraîche or full-fat Greek yogurt.
Cheddar/Leicester: Any hard cheese like Gruyère or Emmental will do.
Chives: Try parsley, spring onions, or thyme.

Ingredient Spotlight

Onions: Slowly cooked onions turn wonderfully sweet and soft, providing a gentle contrast to the sharp cheeses.

Red Leicester: Its rich color and nutty tone not only boost flavor but make your quiche look golden and inviting.

Instructions for Making Cheese and onion quiche

Alright, roll up your sleeves—this is where the magic happens. Step by step, we’re building something beautiful.

1. Preheat Your Equipment:
   Heat your oven to 200°C (180°C fan) or 400°F. Place a baking tray inside to preheat as well.
2. Combine Ingredients:
   In a skillet, melt butter and cook the onions over low heat for 15 to 20 minutes until soft and golden. In a mixing bowl, whisk eggs, milk, and cream until smooth. Stir in both cheeses and a pinch of salt.
3. Prepare Your Cooking Vessel:
   Line a tart tin with the shortcrust pastry, trimming the edges. Prick the base with a fork. Line with parchment and baking weights.
4. Assemble the Dish:
   Blind-bake the pastry for 15 minutes. Remove weights and parchment and bake another 5 minutes. Spread the cooked onions over the base. Pour over the egg mixture and sprinkle with chives.
5. Cook to Perfection:
   Bake for 30 to 35 minutes until the center is just set and the top is golden and puffed.
6. Finishing Touches:
   Let cool for 10 minutes before slicing. Garnish with extra chives if desired.
7. Serve and Enjoy:
   Serve warm or chilled, with a crisp salad or some buttered greens on the side.

Texture & Flavor Secrets

The crust should be buttery and crumbly, holding a silky smooth filling. The cheeses bring richness and a golden top. Meanwhile, the onions offer a melt-in-your-mouth sweetness that balances the saltiness of the cheese.

Cooking Tips & Tricks

Here’s how to take this quiche from good to unforgettable:

• Let the quiche rest before slicing—it firms up beautifully.
• Use fresh grated cheese for the best melt and flavor.
• Don’t rush the onions—slow cooking brings out their natural sugars.

What to Avoid

Some common missteps can throw off the results, so here’s what to look out for:

• Skipping the blind bake: leads to a soggy base.
• Overfilling: Custard will spill and cook unevenly.
• Cutting too early: The filling needs time to set for clean slices.

Nutrition Facts

Servings: 6
Calories per serving: 480

Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes

Make-Ahead and Storage Tips

You can make this quiche a day in advance and store it covered in the fridge. It’s just as delicious cold or gently reheated in the oven. It also freezes well—wrap tightly and freeze for up to 1 month. Reheat from frozen at 160°C (320°F) for 20–25 minutes until warmed through.

How to Serve Cheese and onion quiche

It’s lovely with a side of fresh salad, roasted tomatoes, or steamed asparagus. For brunch, serve with fruit and fresh bread. For dinner, try it with herby potatoes or a bowl of soup.

Creative Leftover Transformations

Leftover quiche never goes to waste. Here’s how to reinvent it:

• Slice into fingers and serve as party bites.
• Crumble into a wrap with greens and mustard.
• Dice and stir into scrambled eggs for a cheesy twist.

Additional Tips

• Make mini quiches using a muffin tin—great for snacks or lunchboxes.
• Always taste your custard mix before pouring to adjust seasoning.
• Keep pastry cold until baking for the flakiest texture.

Make It a Showstopper

After baking, brush the crust edge lightly with melted butter for a glossy finish. Garnish the top with a few fresh chives or edible flowers. Serve on a wooden board for that rustic, countryside look.

Variations to Try

• Bacon-Free Delight: Add mushrooms and spinach for a hearty veggie twist.
• Spicy Kick: Mix in diced jalapeños or a pinch of chili flakes.
• Mediterranean: Add sun-dried tomatoes and feta instead of cheddar.
• Herby Boost: Use tarragon or dill for a fresh twist.
• Crustless Option: Bake without pastry for a lighter, low-carb version.

FAQ’s

Q1: Can I use store-bought pastry?

A1: Yes, shortcrust pastry works great and saves time.

Q2: Can I make this without cream?

A2: You can substitute with full-fat milk or crème fraîche.

Q3: Can it be served cold?

A3: Absolutely, it’s delicious both warm and chilled.

Q4: Can I freeze the quiche?

A4: Yes, once baked and cooled, freeze in portions for up to a month.

Q5: What other cheeses can I use?

A5: Gruyère, Emmental, or even a bit of goat cheese work well.

Q6: Can I add vegetables?

A6: Definitely—try spinach, leeks, or roasted peppers.

Q7: How do I stop a soggy bottom?

A7: Blind-bake the pastry and cool the onions before adding.

Q8: Can I make it crustless?

A8: Yes, just grease your tin well and reduce baking time slightly.

Q9: Can I double the recipe?

A9: Yes, just use two tins or a larger baking dish.

Q10: Is this vegetarian?

A10: It is, as long as your cheeses are made with vegetarian rennet.

Conclusion

This cheese and onion quiche is like a warm hug in food form—flaky, creamy, savory, and packed with personality. Whether you’re sharing it with friends or sneaking a late-night slice straight from the fridge, it’s always satisfying. Trust me, you’re going to love this.

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