This easy, cheesy quiche is perfect for pleasing a big crowd or prepping ahead for delicious on the go snacking.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Take the butter straight from the fridge and cut into one-inch chunks. Add to a food processor along with the flour, egg yolk and two tablespoons of cold water. Pulse until the mix resembles breadcrumbs.
Step 2.
Transfer to a lightly floured surface, knead lightly, and bring together into a ball. Roll out to about 1⁄2-cm thick.
Step 3.
Grab a 20cm fluted pastry tin and carefully line it with the pastry. Press the edges into the corners, then trim the top to just above the level of the tin. Prick the base all over with a fork and place it into the fridge for 10 mins.
Step 4.
Preheat your oven to 200°C fan.
Step 5.
Line the pastry with tin foil, fill with baking beads and bake on a baking sheet for 15 mins until golden. Remove the beads and foil and bake for another 5 mins to cook the inside.
Step 6.
While the pastry cooks, finely slice the red onions. Add to a saucepan over a medium heat with a splash of olive oil and a pinch of salt and cook until softened, about 7 mins.
Step 7.
Pour in the cream, add the grated Cheddar. and then turn off the heat. Stir until the cheese dissolves, then taste and season well with salt and pepper.
Step 8.
Pull the pastry halfway out of the oven but leave it on the tray. Carefully pour the onions and cream mixture into the pastry until it's almost level with the top of the case.
Step 9.
Bake for 25 to 30 mins until the top is golden and the centre is soft-set. Remove from the oven, finely chop the chives and sprinkle over, then allow to cool for at least 30 mins.
If making ahead, portion out into triangles and store in the fridge for up to 3 days. Or freeze for up to 3 months.
Serves
6
Plain Flour
Butter
Egg Yolk
Red Onion
Single Cream
Cheddar Cheese
Chive
Salt
Black Pepper
Serves
6
Plain Flour
Butter
Egg Yolk
Red Onion
Single Cream
Cheddar Cheese
Chive
Salt
Black Pepper
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Take the butter straight from the fridge and cut into one-inch chunks. Add to a food processor along with the flour, egg yolk and two tablespoons of cold water. Pulse until the mix resembles breadcrumbs.
Step 2.
Transfer to a lightly floured surface, knead lightly, and bring together into a ball. Roll out to about 1⁄2-cm thick.
Step 3.
Grab a 20cm fluted pastry tin and carefully line it with the pastry. Press the edges into the corners, then trim the top to just above the level of the tin. Prick the base all over with a fork and place it into the fridge for 10 mins.
Step 4.
Preheat your oven to 200°C fan.
Step 5.
Line the pastry with tin foil, fill with baking beads and bake on a baking sheet for 15 mins until golden. Remove the beads and foil and bake for another 5 mins to cook the inside.
Step 6.
While the pastry cooks, finely slice the red onions. Add to a saucepan over a medium heat with a splash of olive oil and a pinch of salt and cook until softened, about 7 mins.
Step 7.
Pour in the cream, add the grated Cheddar. and then turn off the heat. Stir until the cheese dissolves, then taste and season well with salt and pepper.
Step 8.
Pull the pastry halfway out of the oven but leave it on the tray. Carefully pour the onions and cream mixture into the pastry until it's almost level with the top of the case.
Step 9.
Bake for 25 to 30 mins until the top is golden and the centre is soft-set. Remove from the oven, finely chop the chives and sprinkle over, then allow to cool for at least 30 mins.
If making ahead, portion out into triangles and store in the fridge for up to 3 days. Or freeze for up to 3 months.
Did you like this recipe?
Leave a note
Notes (3)
O
Olalla D.
a month ago
Is this recipe not missing eggs for the filling?
S
Sally R.
9 months ago
Is the oven temperature for standard or fan oven?
Mob
9 months ago
·Admin
Thanks for reaching out Sally! Fan oven (we've added a note).
D
Daryl G.
a year ago
(edited)
I was thinking of making this for my toddler / family as an easy lunch with salad or snack. But wouldn't the consistency be too creamy/ thin without eggs? A quiche needs eggs for structure and the filling should be a savoury egg custard?
Hear from our customers
Mob Premium? It's like having a VIP pass to the coolest kitchen party online. Top chefs, killer recipes, and endless inspiration—all in one place.
Caitlin P
The most helpful recipe inspiration food-loving site to use day to day- often use recipes to cook for friends and they tell me how good it was- I don’t take the credit, credit is due to Mob!
Lucy P
Mob is the perfect source of inspiration for when I don’t know what to make – I can browse the site, pick something I like the look of, and have it on the table really easily.
Sonia M
Mob has a massive range of recipes that are guaranteed to hit every time. I can literally just pick something at random and know that it’ll be absolutely delicious.
Dylan F
Lots of recipes and great food content are uploaded all the time. Easy to make collections of recipe ideas. Really good search tool.
Georgia W
I would recommend Mob to my friends as it's an easy way to access fun recipes that suit every diet and lifestyle. They're recipes that you can 100% trust.
Reine F
Essential - health is wealth and life is too short to be eating boring meals.
Jazmyn C
Mob is my go-to when I don't know what to cook. The recipes are surprisingly simple and always get a great response. Thank you!
Tom W