Looking for one of the tastiest quiches ever? Then you'll love this easy cheese and onion quiche recipe! With a luxurious combination of sweet caramelised onions, cream, cheese, and eggs all baked in a pastry shell.
It's made from scratch and is perfect for picnics, salads, and any special occasion.
Who doesn't love a good quiche? They're the perfect picnic, main dish or brunch treat and can be made with all sorts of filling ingredients.
But when it comes to cheese and caramelized onion quiche in a pie shell, it makes for such a delicious quiche combination.
And the best part? With my tips and tricks, you'll be able to enjoy a restaurant quality quiche at home using simple ingredients. And it can be as easy if using ready made pastry.
Jump to:
✔️ Why You'll Love This Recipe
Here are a handful of reasons why we think you will love this cheese and caramelised onion quiche is a crowd pleaser:
- It's an easy recipe. This onion and cheese quiche only requires a few simple ingredients and just a few minutes of prep time. If you're not a confident cook, you can make a cheese and onion quiche with ready-made pastry instead
- It's versatile. You can add lots of different cooked vegetables, leftover meats, cheeseboard scraps, and herbs to the filling.
- It's delicious. The combination of the creamy egg custard and the flavorful filling is simply irresistible. This quiche is perfect for breakfast, brunch, lunch, or dinner.
- It's nutritious. This quiche is a good source of protein, calcium and the red onions are rich in antioxidants such as manganese, vitamin c & B6. And there are no harmful additives or preservatives - just proper ingredients!
- It's beautiful. I love how elegant this rustic quiche is to serve with a golden brown crust and colorful filling if you want to impress
🛒 Ingredient Notes
Please see the printable full recipe card with exact ingredient quantities, preparation instructions and nutrition information at the bottom of this post.
Shortcrust pastry - this can be ready rolled store bought pastry without the need for a food processor. But I use 300g of this cheesy homemade shortcrust pastry with a grated parmesan and flour mixture with a rich flavour
Salted butter - this is to caramelise the onions slowly in a frying a pan while also making the translucent. Or you can use olive oil, but it doesn't have as much flavour
Red onions - this is for extra sweet onions and beautiful contrasting colour in the quiche. Another good reason for red not white onions is that they offer more anti-oxidants to help support inflammation
Eggs - this is to help set the quiche filling while baking and give it a gentle rise. It's a great recipe for those who have free range chickens with golden egg yolk!
Double cream (heavy cream) - for rich quiche fillings. Or you can use single cream, cream cheese, cottage cheese or milk - whatever you have at hand!
Grated cheddar cheese - I recommend a sharp cheddar like extra mature or gruyere cheese, but you can use a mixture, such as a New Year three or four cheese quiche with leftovers from a Christmas cheese board
Seasoning - this is a good pinch of salt and ground black pepper for both frying the onions, and to also flavour the egg custard
📋 Instructions
During my instructions on how to make cheese and onion quiche, I assume you already have your own crust (300/11oz pack). If not, you can follow my favourite cheddar shortcrust pastry here.
1. Remove from the fridge at least 1 hour before using.
Then roll the dough out on a lightly floured surface until 4mm thick with a rolling pin and at least 5cm larger than your pie or quiche pan.
2. Then line your pie pan with your pastry by pressing it down, in the corners, and all around the sides.
If the pastry has holes, simply press another piece of dough to cover it up. Then trim the excess pastry with a knife.
Now press the sides of the pastry again so that it slightly protrudes above the edge of the tart tin to allow for shrinkage.
3. Prick several vent holes in the bottom of the pie crust to allow air to escape while baking.
Then place in the fridge or freezer for 20-30 minutes to firm up again.
Use this resting period to preheat your oven to 180 c fan, 200c conventional, gas mark 6, or 400F.
Place a large enough baking sheet in the oven big enough for the quiche dish.
4. Remove from the freezer and place scrunched-up baking paper or tin foil on top.
Fill with dried bean mix or rice to weigh the base down and prevent it from rising in the oven.
Place the quiche on the baking tray on the middle rack and bake for 15 minutes until the edges of the crust are golden.
Then remove the paper and beans and bake for 7-10 minutes more to bake the base.
5. Melt butter in a frying pan over medium heat.
Add the finely sliced onions and seasoning, then gently fry while stirring occasionally.
This should take about 10 minutes
6. In a medium bowl, combine eggs and cream together with a whisk.
7. Stir in the pan fried onions, grated cheese and more salt and pepper.
8. Pour into the baked quiche shell and arrange the onions so that they are evenly distributed.
Bake in the oven again for 20-25 minutes until the top is firm and golden.
Tip: for a foolproof crispy base, place the quiche dish on a baking sheet as it conducts more heat
👩🍳 Substitutions
Depending on your dietary needs, here are a few simple swaps you can make for this cheese & onion flan:
- Shortcrust pastry - instead of making a homemade pie crust, you could make this Becky Excell Gluten Free pastry or make a crustless quiche Lorraine without dough for low carb and low calorie diet. Or use the filling as quiche stuffed peppers, French tomates farcies (stuffed tomatoes), stuffed marrow recipe, etc
- Double cream - you can make an unofficial Slimming World quiche with cottage cheese and go crustless. Or swap dairy free cream, milk, half and half, cream, quark or yogurt
- Red onions - most traditional French quiches don't often add an onion mixture in quiche. Instead, they have tarte au fromage (cheese pie). Alternatively, you can use shallots for the same nutritional benefits or 2 bunches of spring onions
- Cheddar cheese - you can use any melty crumbly or grated cheese you wish, such as Swiss cheese, blue cheese, gruyere, make a feta cheese quiche. Alternatively, swap for plant based cheese for a vegan quiche (see egg substitue)
- Eggs - for a vegan quiche with no cream, you can make a chickpea batter, or tofu filling
⚖️ Variations
Here are some different ways you can customise and make the best quiche ever for now or next time:
- Herby quiche - to add extra flavour like my cheese pudding recipe, you can add fresh basil, thyme, oregano, sage or oregano
- Deluxe - add and reduce 60ml of red or white wine, port or a splash of balsamic vinegar towards the end of caramelising the red onions for an extra sweet, tangy taste
- Spiced - for an authentic quiche, add a pinch of nutmeg and a dash of dijon mustard. Or you can give it some heat with a pinch of chili flakes
- Meaty - add some cooked ham, crispy bacon or lardons. Or for a Mediterranean seafood twist, add cooked salmon and broccoli, tuna, or make it surf and turf!
- Three cheese quiche - save money by using cheese oddments like feta, stilton, goats' cheese, brie, camembert and more
- Use different types of crust - a traditional quiche Lorraine uses a pie crust. But you can use any type of crust you like, such as puff pastry in a pie dish, use a quick release pan and use a Graham cracker crust like this quark cheesecake or skip entirely
🔪 Equipment
Please note that as an Amazon Associate, I earn a small commission from qualifying purchases made through affiliate links.
- Sharp knife
- Chopping board
- Frying pan
- Wooden spoon
- Cheese grater
- Salt and pepper grinder
- Mixing bowl
- Quiche dish (24cm or 9-10") or tart pan
- Baking paper
- Rolling pin
- Baking sheet
- Baking beans
❄️ Storage
Storing - we prefer eating this recipe fresh, but if you have any remaining quiche, it can be stored in an airtight container and refrigerated for up to 3 days.
Freezing - cool to room temperature and again, store in a freezer-safe container for up to 3 months.
Reheating - You can also make this quiche ahead of time and reheat it later. Simply defrost if needed and reheat at an oven temperature of 160 c fan, 180 conventional, gas mark 4 or 350 degrees Fahrenheit for 10-15 minutes, or until it is heated through.
💡Pro Tips
- Place the quiche dish on a baking sheet as it conducts more heat for an extra crispy base
- Try not to skip blind baking the crust which will prevent the crust from getting soggy. Also don't forget to prick, otherwise the base will rise from trapped air underneath
- For easy serving, try to bake your quiche pan with a removable bottom
- Use Delia Smith's tip and after 10 minutes of blind baking, brush the bottom of the par-baked crust with beaten egg and bake for a final 5 minutes. This gives it a crispy base and makes it waterproof
- Sprinkle cheese as the bottom layer in the pastry, then pour the mixture on top of the quiche to prevent the filling seeping out through the bottom of the tart tin
- Ensure your quiche or pie filling is cold or at room temperature so that doesn't melt the butter in the bottom of the pastry and leak out
- Use the best cheese and free range eggs where possible for the best flavours
- Don't over-whisk the mixture of eggs or overcook the filling as it can make a tough, dry, and rubbery. The top should be just set in the centre and golden brown
- Resist the temptation to eat the quiche immediately. Let it cool on a wire rack before so that it firms before slicing
🍽️ Serving Suggestions
This cheese & onion quiche recipe can be served hot, warm or cold. It's a versatile dish that can be enjoyed at any time of day. Here are some ways you can eat it:
Fresh green salad - one of my favourite ways to eat quiche is with a leafy salad, chopped tomatoes, cucumber, onion and a keto avocado dressing
Potatoes - you can simply enjoy it with homemade French fries, or baked cheesy crushed potatoes
Vegetables - serve it hot with fresh garden peas, steamed asparagus, green beans, etc
Summer food sides - we also love sides such as this easy salsa recipe, healthy coleslaw recipe, and chutney style slow cooker red cabbage
Food platter - serve alongside a food platter with baked camembert with honey, cheese and chive scone, cheese and crackers, and other party food ideas
❓ FAQ
Quiche is a savory tart with a filling of eggs, cream, and cheese. It is typically baked in a pie crust, but it can also be baked in a tart shell or a cast iron skillet.
There are many different types of quiche you can make. Some of which are:
Quiche Lorraine: A traditional quiche made with cooked bacon, eggs, and cheese
Quiche Florentine: a classic quiche with spinach, eggs, parmesan and Swiss cheese
Quiche Provencale: a cheese and tomato quiche that can have tuna or salmon, peppers, garlic, olives, aubergine, courgettes, and herbs de Provence
There are a few reasons why your quiche might be rubbery. You might have overwhished the eggs. Or overcooked the quiche - I recommend removing it from the oven once just set and golden brown.
If you are worried about your quiche filling cracking, you can bake the quiche dish with the filling in a bain-marie. This is a water bath which you can watch here.
Quiche can last in the refrigerator for up to 3 days in an air-tight container.
It's not essential to blind-bake if you don't have time beforehand, but it does help to prevent a soggy bottom. To try and avoid it, you can layer the onions on the bottom of the quiche, then pour egg mixture with cheese on top before baking. Or scatter cheese first, then the onions, etc.
The quiche is a savory tart with a filling of eggs, cream, and cheese in an open pastry case. It is thought to have originated in Lothringen (now Lorraine) when it was owned by Germany during the 1500s. And the name "quiche" is from the German word "Kuchen," which means "cake."
Originally, the quiche Lorraine was made with a bread-dough case but these days is made with shortcrust or puff pastry.
It is so popular as it can be enjoyed in many different types of recipes and combinations but is now most commonly made with Comté or Gruyère cheese.
By the 1950s after the Second World War, it became popular in England and is now enjoyed all over the world. This may be due to food rationing at the time.
🍽️Pairing
Here are a few quiche side ideas we love to team with a freshly baked quiche!
➕ More Quiche Recipes
Looking for some more delicious recipes? Why not try our most popular quiches:
Why not subscribe to my newsletter to hear about the new recipes and exclusive news from Tastefully Vikkie? You can also connect with me on social media at Facebook, TikTok, Twitter, and Instagram!
📖 Recipe
Easy Caramelised Cheese and Onion Quiche Recipe
Equipment
- baking beans
Ingredients
- 300 g Shortcrust Pastry (11oz)
- 60 g Butter (¼ cup)
- 300 g Red onions (2 large onions) halved and finely sliced
- 3 large eggs
- 180 g Double cream (¾ cup)
- 120 g Cheddar Cheese Coarsely grated (1 & ½ cup)
- Pinch Salt
- Pinch Pepper
Instructions
- Remove from the fridge at least 1 hour before using.Then roll the dough out on a lightly floured surface until 4mm thick with a rolling pin and at least 5cm larger than your pie or quiche pan.
- Then line your pie pan with your pastry by pressing it down, in the corners, and all around the sides.If the pastry has holes, simply press another piece of dough to cover it up. Then trim the excess pastry with a knife.Now press the sides of the pastry again so that it slightly protrudes above the edge of the tart tin to allow for shrinkage.
- Prick several vent holes in the bottom of the pie crust to allow air to escape while baking. Then place in the fridge or freezer for 20-30 minutes to firm up again.Use this resting period to preheat your oven to 180 c fan, 200c conventional, gas mark 6, or 400F and place a large enough baking sheet in the oven for the quiche dish to sit in.
- Remove the quiche from the freezer and place scrunched-up baking paper or tin foil on top.Fill with dried bean mix or rice to weigh the base down and prevent it from rising in the oven.
- Place the quiche on the baking tray on the middle rack and bake for 15 minutes until the edges of the crust are golden.Then remove the paper and beans and bake for 7-10 minutes more to bake the base.
- Melt butter in a frying pan over medium heat and add the onions and seasoning, then gently fry while stirring occasionally. This should take about 10 minutes.
- Now in a medium bowl, combine eggs and cream together with a whisk.
- Stir in the pan fried onions, grated cheese and more salt and pepper.
- Pour the cold filling into the baked quiche shell and arrange the onions so that they are evenly distributed. Then bake in the oven again for 20-25 minutes until the top is firm and golden.
Disclaimer
*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World's website can be found at https://www.slimmingworld.co.uk/. Any syn values are personal estimates and not verified by Slimming World.
Video
Notes
- Place the quiche dish on a baking sheet as it conducts more heat for an extra crispy base
- Try not to skip blind baking the crust which will prevent the crust from getting soggy. Also don't forget to prick, otherwise the base will rise from trapped air underneath
- For easy serving, try to bake your quiche pan with a removable bottom
- Use Delia Smith's tip and after 10 minutes of blind baking, brush the bottom of the par-baked crust with beaten egg and bake for a final 5 minutes. This gives it a crispy base and makes it waterproof
- Sprinkle cheese as the bottom layer in the pastry, then pour the mixture on top of the quiche to prevent the filling seeping out through the bottom of the tart tin
- Ensure your quiche or pie filling is cold or at room temperature so that doesn't melt the butter in the bottom of the pastry and leak out
- Use the best cheese and free range eggs where possible for the best flavours
- Don't over-whisk the mixture of eggs or overcook the filling as it can make a tough, dry, and rubbery. The top should be just set in the centre and golden brown
- Resist the temptation to eat the quiche immediately. Let it cool on a wire rack before so that it firms before slicing
Comments
No Comments