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cheese and onion quiche in a white flan dish with a slice cut and a fork and crumbs lying to the side all on a wood surface
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Easy Cheese and Onion Quiche

This is an amazingly delicious recipe for Cheese and Onion Quiche. It is perfect served warm with a salad, sides or as picnic food.
Course Main Course
Cuisine Universal
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 10
Calories 387kcal
Author Apply To Face Blog

Ingredients

Pastry

  • 300 grams plain flour
  • 150 grams unsalted butter
  • 1 pinch salt
  • ⅚ tbsp water

Quiche Filling

  • 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
Metric - U S Customary

Instructions

  • Pre heat your oven to 180 C/350 F/Gas Mark 4.
  • 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 until it resemble breadcrumbs
  • Then add the water (5-6 tbsp) whilst pulsing. You may need to add more or less. 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 if you're working without a food processor.
  • 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 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

Notes

This can be kept for several days in the fridge and reheated gently.
  • Use a food processor it is much quicker and easier
  • Add the water carefully and double check it really does need more to come together before adding extra.
  • You want it to be quite soft and squidgy but not sticky
  • Use a rolling pin to move your pastry over to your dish
  • Patch up any holes with pastry cut offs.
  • Keep an eye on your pastry so that it doesn't start to burn around the edges in the oven

Nutrition

Calories: 387kcal | Carbohydrates: 25g | Protein: 9g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 81mg | Sodium: 183mg | Potassium: 122mg | Fiber: 1g | Vitamin A: 935IU | Vitamin C: 0.8mg | Calcium: 117mg | Iron: 1.8mg