Dinner

Cheese & Onion Quiche Recipe

ByHailey Reed December 2, 2025December 2, 2025

Introduction

This Cheese & Onion Quiche is a delightful blend of creamy egg custard, sharp cheddar, and sweet onions encased in a crisp, buttery pastry. Perfect for a light lunch or a casual dinner, it’s easy to make and irresistibly flavorful.

A sliced quiche is shown on a white plate placed on a white marbled texture. The quiche has a golden-brown crust with a creamy, yellow egg filling mixed with green herbs and small bits of light-colored vegetables scattered throughout. The filling is slightly browned on top with a smooth texture and a few slightly crispy spots. Three slices are cut and slightly separated from the whole quiche, revealing a consistent filling thickness inside. A knife with a dark handle lies nearby on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil, plus extra for the tin
Plain flour, for dusting
320g pack ready rolled shortcrust pastry
1 white onion, finely chopped
Large bunch of spring onions, finely sliced
4 eggs, plus 1 egg yolk
250ml whole milk
Small bunch of chives, finely chopped
150g mature cheddar, grated
Green salad (optional)

Instructions

Step 1: Lightly grease a 23cm loose-bottomed, fluted flan tin with olive oil. Dust a clean work surface with flour and roll out the pastry into a circle larger than the tin. Gently press the pastry into the tin, pushing it into the base and sides, and leave the excess overhanging. Chill in the fridge for 30 minutes.
Step 2: Heat 1 tbsp olive oil in a frying pan over low-medium heat. Add chopped white onion with a pinch of salt and cook gently for 15 minutes until soft. Add the sliced spring onions and cook for a few more minutes until slightly softened. Transfer to a plate to cool slightly.
Step 3: Preheat the oven to 200°C (180°C fan/gas 6). Line the chilled pastry with scrunched baking parchment, ensuring it goes over the edges, then fill with baking beans to the sides. Bake for 15-20 minutes. Remove paper and beans, bake another 5-10 minutes until lightly golden and sandy. If the pastry has puffed, press it down gently. Let cool slightly and trim the edges.
Step 4: In a jug, whisk together the eggs, egg yolk, whole milk, chopped chives, salt, and black pepper until combined.
Step 5: Reduce oven temperature to 180°C (160°C fan/gas 4). Place the flan tin on a baking sheet. Spread the cooked onions evenly over the pastry base, sprinkle most of the grated cheddar on top, then pour over the egg mixture. Finish with the remaining cheese.
Step 6: Bake for 25-30 minutes until the quiche is set and lightly golden, with a slight jiggle in the center. Remove from the oven and let cool for 10-15 minutes before slicing. Serve warm with a crispy green salad if desired.

Tips & Variations

You can add cooked bacon or mushrooms to the filling for extra flavor.
Use a mix of cheeses like Gruyère or mozzarella for a different taste and texture.
Chilling the pastry before blind baking prevents shrinking and keeps it crisp.

Storage

Store leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat slices gently in a low oven or microwave until warmed through. Avoid overcooking to keep the filling creamy.