Cheddar and Caramelised Onion Quiche
Why this recipe works
- Deep savoury flavour: Slow-cooked onions bring sweetness, while mature Cheddar, Dijon mustard and thyme add sharpness and aromatic depth.
- Crisp pastry base: Chilling and blind-baking the pastry helps it stay firm beneath the creamy custard filling.
- Flexible serving: The quiche slices neatly once rested and works well warm, cold or at room temperature.
Get the most out of this recipe
Timing notes
- Rest before slicing: Let the quiche stand after baking so the custard firms up and cuts cleanly.
- Serve warm or cool: It is best sliced once settled, then served warm or fully cooled for picnics and packed lunches.
- Most time is hands-off: The active work is mainly rolling pastry, caramelising onions and mixing the custard; the rest is chilling, baking and resting.
Texture tips
- Keep the base crisp: Blind-bake until the pastry base looks dry and lightly golden before adding the filling.
- Aim for a gentle set: Remove the quiche when the centre still has a slight wobble; it will continue to firm as it rests.
- Avoid a rubbery custard: Do not bake until fully firm in the oven, as the residual heat will finish setting the eggs.
Ingredient notes
- Use a sharp Cheddar: A mature Cheddar gives enough tang to balance the sweet onions and rich cream.
- Cook the onions slowly: Keep the heat low and stir often so the onions turn soft, golden and jammy rather than browned.
- Fresh herbs work best: Fresh thyme adds a cleaner aromatic note, while chives make a softer alternative if preferred.
Make-ahead tips
- Make ahead for easier serving: Bake the quiche in advance, cool it completely, then refrigerate until needed.
- Reheat gently: Warm slices on a baking tray at 180°C (355°F) until piping hot, which helps revive the pastry.
- Freeze cooked slices: Wrap cooled slices well, freeze, then defrost overnight in the fridge before reheating.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 190°C (375°F). Roll out the shortcrust pastry and line a 23 cm tart tin, pressing it neatly into the corners. Chill the lined tin for 15 minutes to help prevent shrinkage.
- Prick the base all over with a fork and bake for 15 minutes, then bake for 5 minutes more until the base looks dry and lightly golden. If the pastry puffs, gently press it down with the back of a spoon. Reduce the oven to 170°C (340°F).
- Meanwhile, melt the butter in a frying pan over a low heat. Thinly slice the yellow onion and cook with a pinch of salt, stirring often, for 25 to 30 minutes until deeply golden and sweet. Strip in the fresh thyme leaves for the last 2 minutes, then take off the heat and cool for 5 minutes.
- Spread the Dijon mustard over the warm pastry base. Scatter over the cheddar cheese, then spoon the onions evenly on top. Keep the filling in an even layer so the custard sets neatly.
- Whisk the egg with the double cream and a pinch of salt and pepper until smooth. Pour the custard into the tart tin, stopping just below the rim. Bake for 25 to 30 minutes until just set with a slight wobble in the centre.
- Rest the quiche for 10 minutes before slicing, so the custard firms up. Serve warm or at room temperature. If serving later, cool completely in the tin before unmoulding.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For the best texture, aim for onions that are deep golden and jammy, not browned; keep the heat low and stir regularly.
- If the pastry base looks pale after blind baking, give it an extra 2 to 3 minutes so it stays crisp under the custard.
- If serving at a picnic, cool the quiche completely before packing so the filling stays neatly set.
Substitutions
- Replace Cheddar cheese with gruyere cheese for a nuttier flavour.
- Replace Fresh thyme with fresh chives for a softer, onion-friendly herb note.
- Replace Dijon mustard with whole-grain mustard for a milder heat and a little texture.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container. Reheat slices on a baking tray at 180°C (355°F) for 10 to 15 minutes until piping hot, or enjoy cold. Freeze well-wrapped slices for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 45min (30min active)
- Difficulty: Medium
- Cuisine: British
-
Allergens:
Eggs Gluten Milk Wheat
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