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Cheese and Onion Quiche

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Now as you know we love a pie and pastry here @ Nutty's, savory or sweet, it's a lovely thing, so, I thought I would share my Cheese & Onion Quiche recipe with you. I made a huge one, so we'd have a dinner, snacks & some left over to take out to the cricket ;-). A home made quiche is nothing like those plastic, cold and tasteless items that nowadays seem to be £3+. So, why not give it a go, even if you buy shortcrust pastry so be it. You will still get a flavour some dish. I have included the pastry crust here if you want to try making it, if not just skip down ;-)

Click the Method tab below to see a step-by-step guide on how to make my Cheese & Onion Quiche, along with some pictures for guidance.

cheese and onion quiche cooked

ingredients

Here's what you need :¬)

serves 4 to 6

for the pastry

  • 185g plain flour
  • 100g salted butter diced
  • 3 Tbls cold water

for the egg mixture

  • 4 eggs whisked
  • 150ml thick double cream
  • 150ml sour cream
  • pinch salt & pepper

for the filling

  • dash oil
  • a knob of butter
  • 1 large onion finely diced
  • 1 or 2 cloves garlic
  • 150g No6 extra strong grated cheddar

method

I've included the method for the pastry, if you are going to make your own, otherwise, if you are using the great time saving 'all butter shortcrust' from the shop, roll it out and line your flan dish with it, then follow the rest of the method.

You'll need a 23cm flan dish, or alternatively, split the pastry and mixture out into two smaller dishes.

Method for the pastry

  1. blend or rub the flour together until fine bread crumbs
  2. gradually add water until the pastry forms a dough ball
  3. flatten to a disc shape
  4. wrap tightly on cling film & refridgerate for 30 minutes
  5. once chilled, roll to line a 23cm flan dish
  6. push well into the edges & down into the base DON'T trim excess!
push the pastry into the dish
raw pastry flan base
  1. prick the base all over with a fork
prick the base
raw pastry flan base pricked
  1. cut some grease-proof paper to cover the base & sides
  2. pour in baking beans or rice
  3. place into the fridge to chill

Method for the egg mixture

  1. whisk the eggs, add the creams & whisk again
  2. season & set into the fridge to chill

Method for the filling

  1. *heat a heavy based pan
  2. once hot, add oil & a little butter
  3. add in your onions stir only occassionally or they will release water!
  4. add in your garlic, stir until the substance dries out then set aside

*alternatively microwave oil, butter & the fine diced onions for 2 to 3 minutes

cheese onion & egg mix
cheese onion & egg mix

baking method

  1. preheat oven to 180c
  2. once hot, place your covered pastry base into the middle for 10 minutes
  3. remove the beans / rice & paper & return to the oven for 10 more minutes
  4. as that finishes cooking, re-whisk your egg mixture
  5. add most of your cheese & all your onion mix to the eggs
  6. pastry should be done, so tip your egg ect. into the pastry case
quiche oven ready
quiche oven ready
  1. top with a little set aside cheese & bake for 30 to 35 minutes
  2. once cooked it should look golden all over but not set hard in the center
cheese and onion quiche
cheese and onion quiche cooked
  1. leave to cool for at least 10, preferably 30 minutes
cheese and onion quiche — my bit :-)
cheese and onion quiche sliced
serving suggestion
cheese and onion quiche and salad
a little salad on the side

Cheese & Onion Quiche a Plate, a fork & a smile ;-) You could of course add salads of your choice.