Snapguide

How to make sticky onion and cheddar cheese quiche

Sticky caramelised onions and strong cheddar cheese make this one if the tastiest quiches you'll ever try!

114
STEPS
INGREDIENTS
Heat oven to 200C/fan 180C/gas 6. Heat the butter in a pan and cook the onions for 20 mins, stirring occasionally

Heat oven to 200C/fan 180C/gas 6. Heat the butter in a pan and cook the onions for 20 mins, stirring occasionally

Line a tart case with the pastry (I used shop bought as I had it to hand).

Line a tart case with the pastry (I used shop bought as I had it to hand).

Lightly prick the base of the tart with a fork

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

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

When the onions are golden and sticky remove from the heat

When the onions are golden and sticky remove from the heat

Remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.

Remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.

Ready to fill!

Ready to fill!

Beat the eggs in a bowl

Beat the eggs in a bowl

Gradually add the cream

Gradually add the cream

Add the onions

Add the onions

Add most if the cheese and stir

Add most if the cheese and stir

Pour the mixture into the pastry case and top with the remaining cheese

Pour the mixture into the pastry case and top with the remaining cheese

Bake at 180\u00b0C for 20-25 minutes until the top is lightly golden

Bake at 180°C for 20-25 minutes until the top is lightly golden

Serve warm and enjoy! The quiche will keep for a few days in the fridge and can be eaten cold or re-warmed in the oven.

  • 1.0 Roll of ready made Shortcrust pastry
  • 5.0 Large onions
  • 20.0g Butter
  • 2.0 Eggs
  • 140.0g Cheddar cheese
  • 300.0ml Double cream
  • Salt and pepper