Cheese & Onion Quiche


Remember my post on Spinach & Blue Cheese quiche? Here is another one that I made – Cheese & Onion quiche. By now, you should probably know that I love quiches and tarts! Cheese & Onion quiche is easier to prepare and make as you could tell from its name.

Cheese & Onion quiche is another kind of food that I like to bring as lunch. Savoury quiches and tarts can either be eaten cold or warm. If you make a big cheese & onion quiche and there’s left over for lunch, it could well be a great lunchbox idea.

In this case, cheese & onion quiche then has to be eaten cold or at room’s temperature. I like to accompany my cheese & onion quiche with some salad leaves. You can make a simple salad dressings like the one I used in Salad Campagnarde-style, for example.Β Then, put the dressings in a small container and drizzle over the salad leaves when it’s time to eat else the salad leaves would be too soggy.Β It’s really easy as you can see there are only a few lines of ingredients! So, cheese & onion quiche could be another quick meal for busy people. πŸ™‚

Cheese & Onion Quiche

Yield: 4-6 persons


1 ready made shortcrust pastry
25g butter
500g onions, peeled and finely sliced
2 eggs
280ml double cream
140g mature cheddar or gruyère cheese, grated


1. Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides.

2. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in the fridge or freezer for 20 mins.

3. Heat oven to 200C/fan 180C/gas 6. While the pastry is chilling, heat the butter in a pan and cook the onions for 20 mins, stirring occasionally, until they become sticky and golden. Remove from the heat.

4. Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.

5. Meanwhile, beat the eggs in a bowl, then gradually add the cream. Stir in the onions and half the cheese, then season with salt and pepper. Carefully tip the filling into the case, sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.