Cheese and onion quiche

Cheese and onion quiche

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Quiche is a great midweek meal. It can be eaten hot or cold, so it’s ideal if your family is busy doing different activities. If you don’t have time to make pastry, you can use shop bought pastry.


Preparation time: 30 minutes

Cooking time: 30 minutes

Serves: 6


For the pastry

280g plain flour, plus extra for dusting
Pinch of salt
140g cold butter, cut into cubes

For the filling

25g butter
1 tbsp olive oil
4 onions, peeled and finely sliced
1 tbsp fresh thyme leaves
3 RSPCA Assured eggs
284ml pot of double cream
¼ tsp grated nutmeg
140g Emmental or mature cheddar, coarsely grated


To make the pastry, sift the flour and salt into a large bowl.

Add the butter and rub in with your fingertips until the mixture resembles breadcrumbs.

Stir in two to three tablespoons of water and mix to a firm dough.

Knead the dough gently, wrap in cling film and chill for at least 10 minutes. This pastry can also be made in a food processor to save time.

For the filling, heat the butter and olive oil in a pan.

Add the onions and cook the onions over a medium heat for 20 minutes, stirring occasionally until they become golden and caramelised.

Remove from the heat and add the thyme.


Roll out the pastry on a lightly floured surface and use to line a 25cm loose-bottomed tin with a little overhang of pastry all the way around the top. 

This will stop the pastry shrinking in the oven.

Using a small ball of pastry scraps, push the pastry gently into the flutes of the tin.

Chill in the fridge for 20 minutes.

Heat the oven to 200°C/fan 180°C/gas 6.

Lightly prick the base of the pastry case with a fork, and line with a circle of greaseproof paper and fill with baking beans.

Blind-bake the pastry case for 20 minutes. Remove the paper and beans, and cook for a further five to 10 minutes, until golden brown.

Beat the eggs in a bowl, then gradually add the cream.


Stir in the nutmeg and season. Spoon the onions and half of the cheese into the pastry case.

Pour over the egg and cream mix.  Sprinkle with the rest of the cheese.

Bake for 20 to 25 minutes until set and golden. Leave to cool in the case, trimming the edges of the pastry if necessary.  

Remove from the tin and serve warm or cold with a fresh dressed salad.


For a meaty alternative to this vegetarian tart, you can add chopped ham or cooked bacon to the filling.

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