Name: Cheese and onion quiche
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Ingredients: 140 g butter or margarine; 280 g plain flour; 25 g butter or margarine; 500 g finely chopped onions; 290 ml double cream; 2 medium eggs; 70 g cheddar cheese; 70 g cheddar cheese; 1 small green chilli pepper

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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

A look in my organised pantry showing food & baking ingredients and text overlay that says organising the kitchen.

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.

Hotpot, Moroccan lamb burgers, midnight cookies and text overlay that says 7 great uses for your food processor

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!).

Products I use when making my cheese and onion quiche:

*Rolling Pin

*Nest Bowls

*Fluted Tin

Recipe for cheese and onion quiche:

Cheese and onion quiche

Course Side Dish

Prep Time 20 minutes

Cook Time 55 minutes

Total Time 1 hour 15 minutes

Servings 12 slices

Calories 325 kcal

Author Katykicker

Ingredients

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

Instructions

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.

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