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A super simple and delicious cheese and onion quiche

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Recently I decided to make a cheese and onion quiche to use up some double cream and eggs that I had about to go past their best. I love frugal recipes that use up leftover items in the fridge. It’s a great way to cut down on food waste.

This recipe is really simple and whether you’re catering for a party or just want something different for dinner this is going to be a real crowd pleaser! You can make your own shortcrust pastry or use shop-bought if you’re looking to save time/effort.

This quiche works great as part of a spread, particularly for a party, and I love to serve with something a little different, such as charcuterie cups.

Ingredients for cheese and onion quiche:

For the case:

Follow my shortcrust pastry recipe which requires 140g butter, 280g plain flour and 30ml of water. Or just use shop bought – no judgement!

For the filling:

25g butter or margarine

500g finely chopped onions

290ml double cream

2 eggs (medium ideally)

70g cheddar cheese

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How to make a simple cheese and onion quiche recipe:

Roll out your pastry and line a fluted tin.

Place this in the freezer for 15 minutes until firm.

Placed chopped onions and butter in a saucepan. Stir regularly for around 10 minutes, until cooked through but not too brown.

Bake the pastry case lined with foil and baking beans at 200C (gas mark 6) for 15 minutes.

Remove the baking beans and bake for a further 5 minutes until your pastry is light brown.

Whisk together the eggs and double cream.

Add seasonings, onion and the grated cheddar.

Pour this mixture into the pastry case.

Top with black pepper, cheddar cheese and finely chopped green or red chilli depending on if you like spice or not.

Bake for 30-35 minutes at 200c (gas mark 6). Check a few minutes before to ensure it’s not catching or becoming too dark.

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This cheese and onion quiche is always a great hit when I make it. You don’t need to make your own pastry if you don’t have the time or inclination. The mixture is what makes this quiche taste so delicious. Nobody will know if you made your own pastry or not!

Can you freeze cheese and onion quiche?

Yes! You can freeze it both before and after cooking!

I would personally suggest freezing it before baking, but it will be VERY difficult to get into the freeze unless you’ve got a flat shelf like I have.

A cheese and bacon quiche (quiche lorraine), whole, on a wooden serving tray

Can you reheat cheese and onion quiche?

Also yes! Cover the crust with a little bit of foil and bake for about 15 minutes at gas mark 4 (180C). Check it’s hot through before serving.

What to serve with cheese and onion quiche?

A lovely fresh salad is a great option to serve with quiche.

Can I eat cheese and onion quiche while pregnant?

This particular quiche has been cooked fully and as long as you use eggs that are British Lion Quality marked you’ll be able to eat this while pregnant (I have!).

3 ingredient mug cake in a mug

Products I use when making my cheese and onion quiche:

Recipe for cheese and onion quiche:

Cooked cheese and onion quiche on a baking tin base
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Cheese and onion quiche

How to make an easy cheese and onion quiche.
Course Side Dish
Cuisine British
Keyword baking, cheese, onion, pastry, picnic, quiche
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 12 slices
Calories 325kcal
Author Katykicker


For the pastry:

  • 140 g butter or margarine
  • 280 g plain flour

For the filling:

  • 25 g butter or margarine
  • 500 g finely chopped onions
  • 290 ml double cream
  • 2 medium eggs
  • 70 g cheddar cheese

For the topping:

  • 70 g cheddar cheese
  • 1 small green chilli pepper


  • Mix together the cold butter and plain flour. Rub into a crumb consistency. Keep mixing until combined into a ball.
  • Roll this out and use it to line a fluted quiche tin. I rolled the shape larger than my tin and used my rolling pin to place it over the top of the tin. Then I used a small piece of dough to press the rolled dough into the tin thoroughly. 
  • Place in the freezer for 15 minutes to firm up. 
  • Place 500g of onions, and butter, into a saucepan. Stir regularly and cook for around 10 minutes. This makes a consistency that is still crunchy, with a nice bite but makes sure that the onions aren’t overcooked. 
  • Line the cooled pastry in the tin with foil and then pour in baking beans. 
  • Bake at 200C (gas mark 6) for 15 minutes. 
  • Remove the baking beans and bake for 5 more minutes until the pastry is lightly browned. 
  • Whisk together the eggs and combine with the double cream. 
  • Add seasoning (salt & pepper) then add the onions and grated cheddar. 
  • Pour this mixture into the pastry case. 
  • Top with black pepper, grated cheddar and one finely chopped green chilli if you like a little heat.
  • Place bake in the oven, at 200C (gas mark 6) for 30-35 minutes. 


Calories: 325kcal

Note: All calorie information is for demonstration purposes only and is based on the specific uncooked ingredients that I used when creating the recipe.

Now you’ve seen my cheese and onion quiche try one of my other recipes:

Delicious beef hotpot

Mince pasta bake

Burger pie

Easy calzone

Pizza dough

Simple tortilla recipe

My super simple and cheap banana bread recipe

Vegan coleslaw

If you enjoyed this post I’d love it if you could pin it on Pinterest!

Step by step photos showing the pastry case, uncooked quiche and cooked cheese and onion quiche
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anne shay

Saturday 14th of January 2023

do you have add beans or not


Monday 16th of January 2023

Hiya! The ceramic baking beans just help to stop the pastry shrinking and cook evenly.

If you skip using them then you may just get a slightly different result.


Sunday 16th of February 2020

I keep promising myself that I will try making a quiche one day. Thanks for this as it sounds simple and non-fussy so it should be easy to do.


Tuesday 18th of February 2020

You're so welcome - you should try it! x


Sunday 1st of January 2017

This looks yummy! I'm going to make my own quiche now :)


Sunday 1st of January 2017

Nice - I'm glad that I could inspire you! Good luck!

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