Description
A rich and comforting classic, this cheese and onion quiche features buttery pastry, sweet caramelized onions, and a creamy, cheesy filling. Perfect for any meal of the day and just as delicious served hot or cold.
Ingredients
Scale
- 1 sheet shortcrust pastry
- 2 large onions, thinly sliced
- 1 tablespoon butter
- 3 large eggs
- 150ml milk
- 150ml double cream
- 100g mature cheddar, grated
- 50g red Leicester, grated
- 1 tablespoon chopped chives
- ½ teaspoon salt
Instructions
- Preheat Your Equipment: Preheat oven to 200°C (180°C fan) or 400°F. Place a baking tray in to heat.
- Combine Ingredients: In a pan, melt butter and cook onions on low for 15–20 minutes until golden. In a bowl, whisk eggs, milk, cream, cheeses, and salt.
- Prepare Your Cooking Vessel: Line a tart tin with pastry, prick base, line with parchment and baking weights.
- Assemble the Dish: Blind-bake for 15 minutes, remove weights and bake 5 minutes more. Spread onions in base, pour in custard, sprinkle chives.
- Cook to Perfection: Bake for 30–35 minutes until set and golden.
- Finishing Touches: Cool slightly before slicing. Garnish with extra chives.
- Serve and Enjoy: Enjoy warm or chilled with a salad or greens.
Notes
- Blind-baking helps avoid a soggy base.
- Slowly cooked onions bring out sweetness.
- Let quiche rest before slicing for clean cuts.
- Use fresh grated cheese for best melt and flavor.