Remember my post on Spinach & Blue Cheese quiche? Here is another one that I made – Cheese & Onion quiche. By now, you should probably know that I love quiches and tarts! Cheese & Onion quiche is easier to prepare and make as you could tell from its name.
Cheese & Onion quiche is another kind of food that I like to bring as lunch. Savoury quiches and tarts can either be eaten cold or warm. If you make a big cheese & onion quiche and there’s left over for lunch, it could well be a great lunchbox idea.
In this case, cheese & onion quiche then has to be eaten cold or at room’s temperature. I like to accompany my cheese & onion quiche with some salad leaves. You can make a simple salad dressings like the one I used in Salad Campagnarde-style, for example. Then, put the dressings in a small container and drizzle over the salad leaves when it’s time to eat else the salad leaves would be too soggy.
I got cheese & onion recipe from BBC GOODFOOD. It’s really easy as you can see there are only a few lines of ingredients! So, cheese & onion quiche could be another quick meal for busy people. 
Cheese & Onion Quiche Recipe
Ingredients:
Ready made shortcrust pastry, 1
Butter, 25g
Onions (halved and finely sliced), 500g (about 5 in total)
Eggs, 2
Double cream, 284ml
Mature Cheddar (or Gruyère cheesem coarsely grated), 140g
Method:
1. Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides.
2. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in the fridge or freezer for 20 mins.
3. Heat oven to 200C/fan 180C/gas 6. While the pastry is chilling, heat the butter in a pan and cook the onions for 20 mins, stirring occasionally, until they become sticky and golden. Remove from the heat.
4. Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
5. Meanwhile, beat the eggs in a bowl, then gradually add the cream. Stir in the onions and half the cheese, then season with salt and pepper. Carefully tip the filling into the case, sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.
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November 2nd, 2008 at 12:00 am
Hmmm…delicious lunch!
It sounds quite simple to make quiche when short crust pastry is ready made. I got to find out if short crust pastry can be purchased in local supermarkets. Thanks for sharing!
limpepsi
November 2nd, 2008 at 2:47 pm
That look delicious. This is something I like to make for our weekend lunch. Its quick and easy especially if you use store bought pastry and for the filling you can just put about anything in it
November 2nd, 2008 at 8:02 pm
limpepsi,
Thank you! It’s really quick and easy to make as I usually buy the ready-rolled pastry. I believe you can easy get this from the supermarkets!
Gertrude,
I personally love Blue Cheese & Spinach… it’s the match of heaven 
Yes, you are right – can basically put anything you want for the filling
November 3rd, 2008 at 6:44 am
Looks simple and delicious enough for a novice like me. Can’t resist to have a bite
. Hehehe…! Can I replace mature cheddar with other cheese?
November 3rd, 2008 at 9:09 am
I love Quiche, especially mushrooms and spinach ones…yummy. Love the crust.
November 3rd, 2008 at 11:42 am
lk,
You can gureye or mozzarella… any hard/medium hard cheese would be suitable I reckon.
November 3rd, 2008 at 11:43 am
Rasa Malaysia,
I have not tried mushroom & spinach. Should be as delicious
November 4th, 2008 at 5:47 am
now you make me itchy wanna to bake me own quiche!!lol!! your look so savoury delicious!
November 5th, 2008 at 3:55 am
That looks so good! I like the cheese and onion combo.
November 5th, 2008 at 3:07 pm
I seldom eat quiche and never made any before. Looks like a good time to revisit….quiche!
November 6th, 2008 at 8:03 pm
beachloverkitchen,
Hehe.. try to bake one and let me know what you think!!
Kevin,
Yes, cheese & onion is a great combo!
tigerfish,
Yup. Definitely! I don’t make it too often but once in a while is good, for a change!
April 16th, 2009 at 1:57 pm
hi. just wanted to ask, roughly how many people would you say can eat from the quantity you made?
April 16th, 2009 at 2:07 pm
Nazmin,
Thanks for dropping by! First, I apologise for not mentioning how many people this dish serves. I would say 5-6 people.
May 21st, 2009 at 5:40 am
None of the other commenters mention actually making the quiche! I did today – and the results were spectacular. But making it was a bit of a surprise.
I used these conversions:
1 9″ ready made piecrust
2 Tbsp Butter
2 Medium Onions, halved and finely sliced
2 Eggs
1 1/4 cups Heavy Cream (I wish I had access to double cream)
2/3 cup Aged Cheddar (or Gruyère cheese) coarsely grated)
The flavors were nicely balanced, the proportions worked out perfectly, and it fed 2 adults, one child, with leftovers (along with a green salad.) We served it at room temperature, on our back patio, with a nice chardonnay.
Thanks!
May 21st, 2009 at 12:26 pm
Crystal,
Thank you for dropping by and I am glad to hear that the result was great! I believe double cream and heavy cream are the same? (Maybe not?)
This recipe is so simple yet so delicious and satisfying!!
Of course, with nice chardonnay is even better!
May 28th, 2009 at 10:21 am
hi i have made quiche before but it didnt set can any one say why before i try making this cheese and onion one cheers
May 28th, 2009 at 10:45 pm
Hi Michelle,
I am not too sure why the quiche couldn’t set. As I have never encountered this before. The ingredients like eggs and double cream shouldn’t have any problem to be set once baked.
July 3rd, 2009 at 7:37 pm
Heavy cream and double cream are different animals. In America, heavy cream is what we would call single cream in England, it is very thin, whereas double cream, depending on the brand, can be thick enough to eat with a spoon! Oh how I wish we could get English cream/dairy products here in America, it would make a couple of ex-pats very happy!
July 3rd, 2009 at 9:40 pm
Juliet,
Thank you for dropping by and the info! I didn’t know that heavy cream and double cream are 2 different things! I guess in making quite, it would be double cream to use in America then.
July 3rd, 2009 at 10:37 pm
Hi, me again. Heavy cream is the best you can get in the US, but I used it today and the quiche was really great, thanks for the recipe which was so simple. I made my own pastry and added a little parmesan to it. I try to avoid store bought goods. In fact it was quicker than going to the store!
July 3rd, 2009 at 11:01 pm
Hi Juliet,
Ohh I see. It's great that the quiche turned out great! I like it very much too! Definitely a good idea to add parmesan to the pastry, I think I will to do this next time. And I do agree that homemade pastry is definitely better!