Cheese and Onion Quiche

Here you go! A full recipe for a classic Cheese and Onion Quiche—buttery crust, sweet caramelized onions, and melty cheese in a creamy, savory custard. Perfect for brunch, lunch, or any cozy meal.

Table of Contents

Ingredients:

For the pastry (or use store-bought shortcrust):

1¼ cups (150g) all-purpose flour
½ tsp salt
½ cup (115g) cold unsalted butter, cubed
2–3 tbsp cold water

For the filling:

1 tbsp butter or olive oil
2 large onions, thinly sliced
1 tsp sugar (optional, for caramelizing)
4 large eggs
¾ cup (180ml) whole milk
½ cup (120ml) heavy cream
1½ cups (150g) grated cheese (cheddar, gruyère, or a mix)
Salt & pepper to taste
Optional: a pinch of nutmeg or dried thyme

Instructions:

1. Make the pastry (or skip to step 3 if using pre-made):

In a bowl, mix flour and salt. Rub in butter with fingertips until crumbly.
Add cold water one tbsp at a time, mixing until dough comes together.
Form into a disk, wrap in cling film, and chill for 30 minutes.

2. Blind bake the crust:

Roll out chilled dough on a floured surface and place in a 9-inch tart tin.
Trim the edges and prick the base with a fork.
Chill again for 15–20 minutes while you preheat the oven to 375°F (190°C).
Line the crust with parchment and fill with baking beans or rice.
Bake for 15 minutes, remove weights, then bake another 5–8 minutes until lightly golden. Set aside.

3. Cook the onions:

Heat butter/oil in a pan over medium-low heat.
Add onions and cook slowly for 15–20 minutes until soft and golden. Add sugar halfway through if desired.
Season lightly with salt and pepper. Let cool a bit.