Cheese and Onion Quiche
Quiche is the most useful thing in a home cook’s repertoire: it works for lunch, dinner, a picnic or a packed lunch, it is good hot or cold, and it forgives substitution. A cheese and onion quiche is the simple, savoury foundation on which every other quiche is built.
The custard ratio
The filling is a savoury custard, and the ratio determines the texture. A good starting point is roughly:
- 3 eggs
- 300 ml double cream, or half cream and half whole milk
- Seasoning, nutmeg
More cream means richer and set more softly; more milk means lighter and firmer. The custard should be barely set and slightly wobbly in the centre when it comes out.
Ingredients
- 1 blind-baked pastry case (shortcrust)
- 2 large onions, thinly sliced
- 30 g butter
- 150 g Gruyère or mature Cheddar, grated
- 3 eggs
- 300 ml cream or cream-milk mix
- Salt, black pepper, nutmeg, a sprig of thyme
Method
- Cook the onions slowly in butter for 20–30 minutes until soft and golden. Do not rush them; sweet onions are the point.
- Blind-bake the pastry case until the base is dry and pale gold.
- Scatter the onions and two-thirds of the cheese over the base.
- Whisk the eggs with the cream, salt, pepper and nutmeg, then pour over.
- Scatter the remaining cheese on top.
- Bake at 170°C / 340°F for 30–35 minutes, until just set with a slight wobble.
- Cool for 10 minutes before slicing.
Blind-baking, and why it matters
An unbaked base under a wet custard turns soggy. Blind-baking — lining the pastry with paper and baking beans and baking empty for 15 minutes, then removing the beans for 5 more — gives you a crisp base that stays crisp. It is the single biggest difference between a good quiche and a sad one.
Variations
- Add cooked bacon, ham or smoked salmon
- Swap in spinach or leeks for the onion
- Use a blue cheese for a sharper, saltier result
See our Cheddar guide and blue cheese guide for the cheeses to use here.
