Description
A classic cheese and onion quiche featuring a crisp shortcrust pastry filled with sautéed onions, spring onions, mature cheddar, and a creamy egg custard. Perfect for a comforting lunch or light dinner served warm with a green salad.
Ingredients
Scale
Pastry & Base
- 1 tbsp olive oil, plus extra for the tin
- Plain flour, for dusting
- 320g pack ready rolled shortcrust pastry
Filling
- 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
To Serve (optional)
- Green salad
Instructions
- Prepare the Pastry: Lightly grease a 23cm loose-bottomed fluted flan tin with a pastry brush and oil. Dust a clean surface with flour and roll out the shortcrust pastry into a circle larger than the tin. Carefully lay the pastry into the tin, pressing into the base and sides, leaving the overhang intact. Chill in the fridge for 30 minutes to firm up.
- Sauté the Onions: Heat 1 tbsp olive oil in a frying pan over low-medium heat. Add finely chopped white onion with a large pinch of salt and fry gently for 15 minutes until starting to soften. Add finely sliced spring onions and continue cooking for a few minutes until slightly softened. Remove from heat and set aside to cool slightly.
- Blind Bake the Pastry: Preheat oven to 200°C (180°C fan)/gas mark 6. Scrunch a sheet of baking parchment and line the chilled pastry case, ensuring it overlaps the edges. Fill with baking beans to the sides and bake for 15-20 minutes. Remove parchment and beans, bake for an additional 5-10 minutes until the base is lightly golden and has a sandy texture. If the pastry has puffed, gently press down with a cold metal spoon. Let cool slightly, then trim the edges.
- Make the Custard: In a jug, whisk together 4 eggs, 1 egg yolk, 250ml whole milk, and finely chopped chives. Season generously with salt and freshly ground black pepper.
- Assemble and Bake: Reduce oven temperature to 180°C (160°C fan)/gas mark 4. Scatter the sautéed onions evenly over the pastry base. Sprinkle over most of the grated cheddar cheese. Pour the egg and milk custard mixture over the filling, then top with the remaining cheese. Place the flan tin on a baking sheet and bake for 25-30 minutes until the filling is set, lightly golden, with a slight jiggle in the center.
- Cool and Serve: Remove from the oven and allow the quiche to cool for 10-15 minutes before slicing. Serve warm with an optional crispy green salad for a fresh contrast.
Notes
- Chilling the pastry before blind baking helps prevent shrinking during baking.
- Using baking beans ensures the pastry base cooks evenly and keeps its shape.
- The slight jiggle in the filling when baked indicates a perfectly set custard without being overcooked.
- You can substitute mature cheddar with other flavorful cheeses like Gruyere or Comté for a different taste.
- This quiche can be served warm or at room temperature and is great for picnics or light meals.
- Prep Time: 40 mins
- Cook Time: 60 mins
- Category: Quiche
- Method: Baking
- Cuisine: British
Keywords: cheese quiche,onion quiche,shortcrust pastry quiche,savory tart,mature cheddar quiche,vegetarian quiche,baked quiche recipe
