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Cheese and onion quiche

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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
  • 15g fresh thyme leaves
  • 3 RSPCA Assured eggs
  • 284ml pot of double cream
  • ¼ tsp grated nutmeg
  • 140g Emmental or mature cheddar, coarsely grated

For the pastry 

  • 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 to 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 and 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. 
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