Mary Berry Recipes

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There's something so wonderfully comforting about a classic quiche, isn't there? And when it’s a cheese and onion quiche, you have a combination that sings of home and hearth. This recipe is a true favourite of mine, a real staple that I’ve made countless times over the years. It’s the kind of dish that delights everyone, whether served warm for a light supper or cooled for a delightful picnic. The simplicity of the ingredients belies the sheer perfection of the final result – a golden, flaky pastry encasing a rich, creamy, and deeply savoury filling.

What I adore about this particular quiche is how it showcases the beauty of humble ingredients. Sweet, gently cooked onions mingling with mature cheddar cheese, all bound together in a silky-smooth custard, perched upon a crisp, buttery shortcrust pastry. It’s a symphony of textures and flavours that truly satisfies. It’s a dish that evokes memories of family gatherings, relaxed Sunday lunches, and the simple pleasure of good food shared.

I promise you, making your own quiche from scratch is far more rewarding and surprisingly straightforward than you might imagine. With a few simple techniques and a little patience, you’ll be creating a masterpiece that will have everyone asking for your recipe. So, tie on your apron, gather your ingredients, and let’s create a truly magnificent cheese and onion quiche together!

Why You'll Love This Recipe

The combination of sweet, softened onions and sharp mature cheese creates a beautifully balanced and deeply satisfying savoury flavour.
Using a homemade shortcrust pastry ensures a crisp, buttery base that perfectly complements the rich, creamy filling, avoiding any hint of a 'soggy bottom'.
It's incredibly versatile, equally delicious served warm or cold, making it perfect for a variety of occasions from a family dinner to a packed lunch or a summer picnic.

Ingredients

For the Shortcrust Pastry:
225g plain flour, plus extra for dusting
Pinch of salt
100g cold butter, cut into small cubes
Approximately 3-4 tablespoons ice-cold water
For the Filling:
2 large onions (about 300g), thinly sliced
25g butter
200g mature Cheddar cheese, grated
3 large eggs
200ml double cream
100ml full-fat milk
A pinch of freshly grated nutmeg
Salt and freshly ground black pepper to taste

Equipment Needed

23cm (9-inch) loose-bottomed fluted flan tin • Large mixing bowl • Rolling pin • Large frying pan • Whisk • Baking parchment • Ceramic baking beans (or dried beans/rice) • Large measuring jug

Step-by-Step Instructions

Make the Pastry: Sift the flour and salt into a large mixing bowl. Add the cold butter cubes and rub them into the flour using your fingertips until the mixture resembles fine breadcrumbs. Gradually add the ice-cold water, a tablespoon at a time, mixing with a knife until the dough just comes together. Be careful not to overwork it. Form into a disc, wrap in cling film, and chill in the refrigerator for at least 30 minutes.
Prepare the Onions: While the pastry is chilling, melt the 25g butter in a large frying pan over a medium-low heat. Add the thinly sliced onions and cook gently for 15-20 minutes, stirring occasionally, until they are very soft, translucent, and lightly caramelised. You want them sweet and tender, not browned and crispy. Set aside to cool slightly.
Preheat and Roll: Preheat your oven to 190°C (170°C fan/Gas Mark 5). On a lightly floured surface, roll out the chilled pastry to a circle large enough to line a 23cm (9-inch) loose-bottomed fluted flan tin. Carefully lift the pastry and press it gently into the tin, ensuring it fits snugly into the flutes. Trim any excess pastry, leaving a slight overhang. Prick the base all over with a fork.
Blind Bake: Line the pastry case with baking parchment and fill with ceramic baking beans (or dried beans/rice). Bake for 15 minutes. Remove the parchment and baking beans and return the pastry case to the oven for another 5-7 minutes, or until the base is lightly golden and dry. This is crucial for a crisp base! Carefully remove from the oven and reduce the oven temperature to 180°C (160°C fan/Gas Mark 4).
Assemble the Filling: In a large jug, whisk together the eggs, double cream, milk, nutmeg, salt, and pepper until well combined. Spread the cooled, softened onions evenly over the base of the blind-baked pastry case. Sprinkle about two-thirds of the grated Cheddar cheese over the onions.
Pour and Bake: Carefully pour the egg and cream mixture over the onions and cheese. Sprinkle the remaining grated cheese over the top.
Bake to Perfection: Carefully transfer the quiche to the preheated oven and bake for 30-35 minutes, or until the filling is set (it should have a slight wobble in the centre) and the top is beautifully golden brown.
Cool and Serve: Remove from the oven and let it stand in the tin for 10-15 minutes before carefully removing the sides of the tin. Serve warm or at room temperature. It's sheer perfection!

Perfect Substitutions

Homemade Pastry: If time is short, a good quality shop-bought shortcrust pastry (about 320g) can be used. Blind bake as instructed.
Cheese: While mature Cheddar is classic, a blend of Gruyère, Emmental, or even a little Parmesan would also be delightful.
Cream: For a slightly lighter quiche, you can use all single cream, or a mix of single cream and milk, though double cream provides that wonderfully rich texture.
Onions: Red onions can be used for a slightly sweeter and milder flavour.

Serving Suggestions

This classic cheese and onion quiche is wonderfully versatile. For a light lunch or supper, serve it with a crisp green salad tossed in a simple vinaigrette, perhaps with some cherry tomatoes and cucumber. A dollop of homemade coleslaw or a side of steamed new potatoes would also complement it beautifully. If you enjoyed this, you might also love our Classic Coffee and Walnut Cake and Classic Coffee and Walnut Cake.

How to Store \u0026 Reheat

Storage: Once cooled, store any leftover quiche in an airtight container in the refrigerator for up to 2-3 days. Reheating: For best results, reheat slices in a preheated oven at 160°C (140°C fan/Gas Mark 3) for about 15-20 minutes, or until heated through. You can also reheat it gently in a microwave, but the pastry may lose some of its crispness. Freezing: This quiche freezes beautifully. Once completely cooled, wrap individual slices or the whole quiche tightly in cling film, then in foil. Freeze for up to 3 months. To reheat from frozen, place in a preheated oven at 160°C (140°C fan/Gas Mark 3) for about 30-40 minutes, or until piping hot.

Mary's Secrets to Success

Cold Butter for Pastry: Always use very cold butter for your shortcrust pastry. This helps create pockets of steam during baking, resulting in a wonderfully flaky texture. Don't be tempted to use butter straight from the counter! Gentle Onion Cooking: Patience is key when cooking the onions. You want them to soften and sweeten slowly, not brown quickly. A low heat and a little time will yield the best flavour. Don't Overfill: Be mindful not to overfill your pastry case with the liquid custard. Leave a small gap at the top to prevent spills and ensure an even bake. Resting Time: Allowing the quiche to rest for 10-15 minutes after baking helps the filling to set completely and makes it much easier to slice neatly.

Frequently Asked Questions

Can I make this quiche ahead of time?

Absolutely! This quiche is wonderful made a day in advance. Simply bake it as directed, let it cool completely, then cover and refrigerate. It's delicious served cold or gently reheated.

What kind of cheese is best for a cheese and onion quiche?

For a truly classic flavour, a good quality mature Cheddar is my top choice. Its sharp, tangy notes complement the sweetness of the onions beautifully. However, you could also use a blend of cheeses like Gruyère or Emmental for a slightly different, equally delicious profile.

How do I know when the quiche is cooked through?

The quiche is perfectly cooked when the edges are set and lightly puffed, and the centre has only a slight, gentle wobble when you lightly shake the tin. The top should be a lovely golden brown. If it's browning too quickly, you can loosely cover it with foil.

Can I add other vegetables to this quiche?

While this recipe celebrates the classic cheese and onion, you can certainly add other vegetables if you wish! Cooked mushrooms, spinach (squeezed dry), or even some finely diced cooked ham would make lovely additions. Just ensure any vegetables are cooked and excess moisture removed before adding them to the filling.