Go Back
+ servings
heese and Onion Quiche made with cream cheese,onions and cheddar

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.

Course Main Course
Cuisine Universal
Keyword cheese and onion quiche
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 10
Calories 387 kcal



  • 300 grams plain flour
  • 150 grams unsalted butter
  • 1 pinch salt
  • 4/6 tbsp water

Quiche Filling

  • 300 grams full fat cream cheese
  • 3 medium eggs
  • 100 grams mature cheddar
  • 1 medium onion cut into half moons
  • 1 tsp butter for frying the onions
  • 1 tsp olive oil for frying the onions
  • salt and pepper


  1. 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.

  2. 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.

  3. Pre heat your oven to 180 C/350 F/Gas Mark 4.

  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!

  5. 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.

  6. Whilst your pastry is baking blind fry your chopped  onion gently  for about five/ten minutes until soft and golden. Set aside.

  7. 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..

  8. 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.

  9. Bake for 20/30 minutes or until golden and lightly scorched in places.

  10. Apply to Heart Warmed Face

Recipe Notes

This can be kept for several days in the fridge and reheated gently.

Nutritional info is only intended as an approximate guide.

Nutrition Facts
Easy Cheese and Onion Quiche
Amount Per Serving
Calories 387 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 8g50%
Cholesterol 81mg27%
Sodium 183mg8%
Potassium 122mg3%
Carbohydrates 25g8%
Fiber 1g4%
Protein 9g18%
Vitamin A 935IU19%
Vitamin C 0.8mg1%
Calcium 117mg12%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.