Easy Caramelised Cheese and Onion Quiche Recipe

5 from 1 vote

Easy Caramelised Cheese and Onion Quiche Recipe

Looking for one of the tastiest quiches ever? Then you'll love this easy cheese and onion quiche recipe! With a luxurious combination of caramelised onions, cream, cheese and eggs in a pastry shell, it's perfect for picnics, salads, and special occasions.

Prep Time10

Cook Time50

Total Time1

Course: Appetizer, Breakfast, Main Course

Cuisine: british, French

Keyword: cheese, cheese and onion, french, onions, pastry, quiche

Servings: people

Calories: 345kcal

Author: Vikkie Lee

Equipment

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

Metric - US Customary

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.

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

Nutrition