Cheese and onion quiche
Cheese and onion quiche brings comfort with poise. It has a flaky, deep golden crust, a silky custard studded with sweet onions and mellow mozzarella, and a gentle warmth of nutmeg to finish. If you have been looking for a simple bake that rewards a little patience with generous flavour and graceful texture, this is the one to put in the oven today.
Ingredients
Shortcrust pastry
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100 g
Cold butter
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175 g
Plain flour
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½ tsp
Coarse salt
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1½ tbsp
Water
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Filling
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25 g
Butter
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5
Onions, finely diced (about 400 g)
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2
Eggs
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100 ml
Double cream or cooking cream
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100 g
Mozzarella cheese, diced
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¼ tsp
Grated nutmeg
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½ tsp
Coarse salt
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Freshly ground pepper
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To serve
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Mixed salads with, for example, cauliflower, courgette, carrot, and salad leaves
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Instructions
Shortcrust pastry
Filling
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
You achieve a silky custard for your cheese and onion quiche by balancing the ingredients and preparing them carefully. Whisk eggs, milk, and cream gently to prevent air bubbles from forming, as they can disrupt the texture. You may want to warm the dairy slightly before mixing, and then strain the mixture to eliminate any lumps or strands of egg for the smoothest custard.
Layer everything evenly in your cheese and onion quiche so every bite is as delicious as the next. Spread the sautéed onions over the base of your pre-baked pastry. Sprinkle the mozzarella over the onions. This keeps it separate from the egg mixture and prevents it from settling unevenly. Whisk together eggs, milk, cream, nutmeg, salt, and pepper until the mixture is frothy. This helps keep the solids suspended. Gently pour the custard over the onions and cheese, pouring slowly to keep the layers intact. If needed, gently stir with a fork to settle the custard around the solids without mixing.
Allowing your cheese and onion quiche to rest after baking is essential for achieving the best texture and flavour. This allows the egg-based custard filling to set, creating a creamy, easy-to-slice texture. It also prevents the filling from leaking and the crust from crumbling when you cut it. Allow the quiche to cool on a wire rack for at least 20–30 minutes until it reaches room temperature.
FAQ: Questions about cheese and onion quiche
Our FAQ section answers common questions about cheese and onion quiche to help you get it right every time. Learn all you need to know about making and storing quiche.
How do I get a crispy crust for my cheese and onion quiche?
To achieve a crispy crust for the cheese and onion quiche, start with cold butter and cold hands, so the pastry bakes into distinct, flaky layers. Chill the pressed pastry in the tin for at least 30 minutes, then dock the base and pre-bake to drive off moisture and set the structure. Brush the hot, pre-baked base with a thin egg wash and return it to the oven for a minute; this seals the surface and helps resist the custard. Keep the onions soft but not wet by cooking off excess liquid, and let them cool, so they do not steam the crust.
How to store leftover cheese and onion quiche?
To store leftover cheese and onion quiche, let it cool to room temperature within two hours, then cover and refrigerate in an airtight container for up to three days. Reheat slices on a preheated tray at 170 °C for 10-15 minutes so the base re-crispens and the custard warms without overcooking. You can shield the rim with foil if it colours too fast. Avoid microwaving if you want to keep the crust crisp, but if you must, use short bursts and finish in a hot oven for a minute to revive the base.
Can I freeze cheese and onion quiche?
Yes, you can freeze cheese and onion quiche for up to a month. Wrap it tightly as a whole or in separate slices. Thaw overnight in the fridge and reheat as explained above.
Nutritional values per serving
Energy:
493 Kcal
| Energy distribution % | Nutritional values per serving | |
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| Fibre | - | 2.8 g |
| Protein | 9.1 % | 11 g |
| Fat | 74.3 % | 41.5 g |
| Carbohydrates | 16.6 % | 20.1 g |
Cheese and onion quiche – easy and delicious
Cheese and onion quiche keeps effort low and payoff high: you set it up, then let time and oven do the heavy lifting. The result tastes gentle and savoury, with sweet onions threading through a silky custard and pockets of mellow mozzarella that feel creamy without weighing you down.
It suits the kind of day when you want something reassuring without fuss. In total, it takes a little more than an hour to prepare, but the hands-on work is minimal. It asks for little more than pressing pastry into a tin, softening onions, and whisking a quick custard. Simple and easy, while delivering maximum comfort on the plate.
We believe this quiche is up there with some of our other favourites, like the crustless quiche or the hearty mushroom quiche. So, have a try and see for yourself.
Flaky and crisp deep golden-brown crust
A good cheese and onion quiche crust matters because it keeps every slice neat, protects the base from moisture, and provides the lovely snap that contrasts with the soft filling. With this recipe, you get a flaky and crisp finish with a deep golden-brown colour – two of the most important elements in a crust.
The pastry’s buttery, lightly nutty taste frames the sweet onions and creamy custard, making the whole quiche taste balanced rather than heavy. Chilling the dough, pricking the base, and pre-baking at the right temperature yield a sturdy shell, which lifts cleanly from the tin and holds together on the plate. Some people get nervous trying to make a great crust, but rest assured: we have made it as easy as possible.
Silky custard with sweet onions and mild mozzarella
The custard bakes to a silky set that trembles slightly when you nudge the tin, then slices cleanly once it rests. That is exactly what we want in a quiche custard. Milk keeps the custard light and delicate, while cream adds richness and a velvety mouthfeel. Together, they set softly and carry the onion’s sweetness and the cheese’s creaminess in every bite.
Mild mozzarella melts into small creamy pockets that feel luxurious without overpowering the onions. They add a delicate pull and a supple texture to the custard. A pinch of nutmeg may not be much, but it ties it all together, so every forkful carries warmth, sweetness, and creaminess in equal measure.
Picnic, brunch, or dinner – the choice is yours
You decide when to enjoy our cheese and onion quiche. It fits casual picnic blankets on the grass, a big brunch table, and an easy mid-week dinner. For every occasion, you can serve it with a vibrant salad of cauliflower, courgette, and carrots. The fresh, crisp vegetables complement the rich quiche beautifully, while keeping in line with the easy-to-prepare nature of the recipe.
The quiche travels well, so pack it for a picnic with a jar of crunchy pickles, a tomato and basil salad, and a handful of grapes. Or serve it warm for brunch beside a green salad, smoked salmon, and a bowl of fresh berries, and let people help themselves to thick slices. You can also plate it for dinner with a tray of oven-roasted vegetables or a cold potato salad.
Add your own twist to the recipe
While our cheese and onion quiche is excellent on its own, feel free to add your touch. For example, stir chopped chives or parsley into the custard for a fresh lift. Swap part of the mozzarella for mature Cheddar for a sharper edge. Add a spoonful of Dijon mustard to the base of the pastry before the filling for a subtle tang, or sprinkle the surface with grated Parmesan in the last minutes of baking for a savoury finish.
For more elaborate changes, slowly caramelise the onions until they are deep gold for a richer sweetness, then cool before folding them in. Or sauté sliced mushrooms and thyme, cool completely, and mix them through for an earthy reinterpretation.
