Easy Cheese and Onion Quiche
This recipe for Cheese and Onion Quiche is one of my favourites. Baked without cream it has a depth of savoury flavour that makes it into my dreams. Mellow with sweet onions and mature cheddar there is something very special about this quiche.
Seriously, cheese gives the best hugs.
I also have a menu for all times of the year and this recipe always fits my summer bill.
That is not to say that this quiche is not good in the depths of winter because it is, but come the warmer months this is what appears in my fridge every year, along with my Quiche Lorraine.
Summer would simply not be summer without it and neither would my picnics.
Cheese and Onion Quiche Recipe
So this is my out of the ball park delicious Cheese and Onion Quiche. So good and filled to the pastry top with baked cheese goodness.
The onions are sauteed in a little butter and oil, so they too have a deepness that complements the sharpness of the cheese.
Cheesy and mellow with some buttery onion tones in the background it blows me away every time.
Here is my Baked Onion Soup that also has the same buttery onion flavours. Such a great flavour combination. Butter is an onions bestie.
Cream Cheese - quiche recipes are generally made with cream but I use full fat cream cheese instead, a cheese and onion flan if you will, it is this that gives it a softness and comforting cheesy mellowness.
Eggs - large
Onion - medium white onion.
Cheese - mature cheddar.
Butter - unsalted or salted. Don't season the pastry if you use salted butter though.
Flour - plain or gluten free plain flour. You may need a couple more tbsps of water if you are using gluten free flour.
How To Make the Shortcrust Pastry.
I make the pastry as always in my food processor and this is always the recipe I use for shortcrust pastry for quiches. My favourite pie crust. It is just perfect.
If I want to make a sweet version I just add in some caster sugar.
The knack to it is to whizz as little as possible but enough for it to come together without adding too much water.
So keep going until you are sure the water has mixed through before adding anymore. It is easy to add too much if not careful.
You can of course use your hands to make the pastry with the rubbing in method to make to the breadcrumbs stage before stirring in the water with a knife.
The less it is pummelled or whizzed the better. Shortcrust pastry is a sensitive soul.
STEP 1 - Making The Pastry
- I whizz the butter, salt and flour until it looks like breadcrumbs.
- Add the water and pulse until it starts to come together. Pulse a couple more times to make sure it doesn't need any more water. Touch the dough if you are not sure but make sure the food processor is switched off!
- Alternatively rub the butter into the flour with your fingers and mix the water into the mixture with a knife.
- This is at the point where it is ready to be tipped out onto a work surface and using your hands brought together to form a ball of dough.
- Flour the surface before rolling out large enough to fit your flan dish.
- Mine is 23cm/9". You can use a loose bottomed one too. It is easier to get it out after baking.
- There is too much dough but I like it this way as it allows for errors and the margins are not so tight when aligning the pastry onto your dish/tin. I let my daughter make jam tarts out of the remaining.
- I use a rolling pin rolled across the top to remove the excess and then pinch each flute back up to thin the pastry out where the pin has blunted and squashed it.
- After rolling the excess off.
- I pierce the bottom with a fork and then bake blind for 20 mins.
- After I have removed the beans and lining I brush with some of the beaten egg to seal the holes and put back in the oven for 5 minutes.
STEP 3 - Making The Filling
- I soften the onions for five mins or so in a little butter and oil beforehand.
- I empty out the softened onions onto the bottom and sprinkle over the cheese.
- I then mix together the remaining ingredients into the beaten eggs with a fork first and then a whisk, before pouring the eggy mix into the case.
- Carefully carry it to the oven to avoid spilling the egg mixture over the sides.
- Sometimes I half fill the quiche and then use a jug to pour the rest in whilst it is sitting half in the oven.
STEP 4 -Baking The Cheese And Onion Quiche
- I bake it at 180 C for about 25/30 minutes until brown on top in patches and your house smells INCREDIBLE.
- Leave it to cool for ten minutes before serving.
Can I Freeze Quiche?
Yes you can. Double wrap in clingfilm and silver foil or put it in a stout container and freeze for up to 3 months.
Thaw in the fridge still wrapped for several hours. You can freeze individuals wedges for ease.
How Do I Make Cheese and Onion Quiche Gluten Free?
Use gluten-free plain flour instead of standard plain flour. You may need a little extra water to bind the pastry. This is because gluten free flour can sometimes absorb more liquid.
IF YOU LIKE THIS RECIPE THEN YOU MAY LIKE THESE
Easy Cheese and Onion Quiche
This is an amazingly delicious recipe for Cheese and Onion Quiche. It is perfect for Summer eating served warm with a salad or as picnic food.
- 300 grams plain flour
- 150 grams unsalted butter
- 1 pinch salt
- 4/6 tbsp water
- 300 grams full fat cream cheese
- 3 medium eggs
- 100 grams mature cheddar
- 2 medium onions cut into half moons
- 1 tsp butter for frying the onions
- 1 tsp olive oil for frying the onions
- salt and pepper
I use a food processor to whizz the 150 grams/5 oz butter, 300 grams/10 oz flour and salt together until they look like breadcrumbs. About 10/15 seconds.
Alternatively rub the butter into the flour with your fingers.
Then add the water (4-6 tbsp) whilst pulsing. You may need to add more or less so just 1 tbsp at a time. As soon as it starts to come together tip it out onto a work surface and bring it completely together with your hands into a disc. See photos.
Alternatively use a knife to mix in the water.
Pre heat your oven to 180 C/350 F/Gas Mark 4.
Flour the work surface and begin to roll out into a circle of about 5mm thick. This pastry will easily roll out to fit a 23 cm dish with a little extra. I use the rolling pin to drape the pastry over to lower it into the dish. You can chill it for 30 minutes before rolling out but I never do!
Use the rolling pin to roll off the overhang and then press your thumb into each flute to un squash the top. Using a fork prick the base of the pastry all over. Line the pastry case and fill with baking beans to bake blind for 25 minutes.
Whilst your pastry is baking blind fry your chopped onion gently for about five/ten minutes until soft and golden. Set aside.
Remove your pastry from the oven.
Beat your 3 large eggs together in a small bowl and then brush the bottom of the pastry case with a little of the beaten egg to seal all the holes. Return to the oven for five mins for the egg to set over the holes..
In a medium bowl add your eggs, 280 grams/10 oz cream cheese, salt and pepper and mix well. Add the onions onto the base of the pastry case and sprinkle in the 100 grams/3.5 oz mature cheese before pouring over the egg mixture.
Bake for 20/30 minutes or until golden and lightly scorched in places.
Apply to Heart Warmed Face
This can be kept for several days in the fridge and reheated gently.
Nutritional info is only intended as an approximate guide.
Please let me know how you got on in the comments below or come on over and follow my page on Instagram or Facebook. I love a good old hairy chinwag.