This Mary Berry Cheese and Onion Quiche is a classic and comforting recipe, which is made with mature Cheddar cheese and sweet sautéed onions. It’s a classic, foolproof recipe, perfect for a simple lunch or a light dinner.
Mary Berry Cheese and Onion Quiche Ingredients
A timeless combination for a truly satisfying vegetarian tart.
For the Pastry:
- 175g (6oz) plain flour, plus extra for dusting
- 85g (3oz) cold hard butter or margarine, cut into cubes
- 3 tablespoons cold water
For the Filling:
- 2 large onions, peeled and finely chopped
- 25g (1oz) butter
- 175g (6oz) mature Cheddar cheese, grated
- 3 large eggs
- 200ml (7fl oz) single cream
- 50ml (2fl oz) milk
- Salt and freshly ground black pepper
How To Make Mary Berry Cheese and Onion Quiche
A step-by-step guide to this classic vegetarian dish.
- Make the Pastry: Tip the flour into a large bowl. Add the cold, cubed butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Add the cold water and bring the dough together into a ball.
- Line and Chill the Tin: On a lightly floured surface, roll out the pastry and use it to line a 20cm (8in) loose-bottomed flan tin. Press the pastry into the sides, trim the excess, and prick the base with a fork. Chill in the refrigerator for 30 minutes.
- Blind Bake the Crust: Preheat the oven to 220°C (200°C Fan/Gas Mark 7). Line the chilled pastry case with baking parchment, fill with baking beans, and bake for 15 minutes. Remove the beans and paper and bake for another 5 minutes until the base is lightly golden.
- Cook the Filling: While the pastry bakes, reduce the oven temperature to 180°C (160°C Fan/Gas Mark 4). In a frying pan, melt the butter and gently cook the chopped onions for about 20 minutes, until very soft and lightly golden, but not browned.
- Assemble the Quiche: Spoon the softened onions into the bottom of the baked pastry case. Sprinkle the grated Cheddar cheese over the top of the onions.
- Add Custard and Bake: In a jug, whisk together the eggs, single cream, and milk. Season well with salt and pepper. Carefully pour this custard mixture into the quiche. Bake for 25–30 minutes, until the filling is golden and just set with a very slight wobble in the center.
Recipe Tips
For a perfect, creamy quiche with a crisp crust every time.
- How do I prevent a soggy bottom? “Blind baking” the pastry case before adding the wet filling is Mary Berry’s secret to a perfectly crisp crust. This initial bake cooks and seals the pastry, preventing the custard from making it soggy.
- How to get the sweetest onions? The key is to cook them low and slow. Don’t rush this step. Gently cooking the onions in butter for a full 20 minutes allows their natural sugars to release, making them sweet and tender, which is the perfect flavor base for the quiche.
- How do I know when the quiche is done? The key is to not overcook it. The quiche is perfectly baked when the edges are set, but the very center still has a slight jiggle or wobble when you gently shake the tin. It will continue to set as it cools.
- Can I use a different cheese? Yes. While a strong, mature Cheddar provides a classic, tangy flavor, this quiche would also be delicious with other hard cheeses like Red Leicester, Gruyère, or a mix of Cheddar and Parmesan.
What To Serve With Cheese and Onion Quiche
Classic accompaniments for this versatile dish.
This classic quiche is wonderfully versatile and perfect for lunch, a light dinner, or a picnic. It pairs beautifully with:
- A simple green salad with a sharp vinaigrette dressing
- Buttered new potatoes and chives
- A side of coleslaw or a fresh, crunchy tomato salad
- Pickled onions or a chutney
How To Store Cheese and Onion Quiche
Keeping your delicious quiche fresh.
- Refrigerate: Once completely cooled, cover the quiche with plastic wrap or foil and store it in the refrigerator for up to 3 days.
- Reheat: To serve leftovers, you can enjoy it cold or gently reheat slices in a moderate oven (180°C/350°F) for 10-15 minutes until warmed through. This will also help to re-crisp the pastry.
Mary Berry Cheese and Onion Quiche Nutrition Facts
An estimated guide per serving.
- Calories: 420 kcal
- Carbohydrates: 25 g
- Protein: 15 g
- Fat: 28 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
While homemade pastry is highly recommended for the best flavor and texture, you can absolutely use a store-bought, ready-made shortcrust pastry case or a sheet of ready-to-roll pastry as a convenient shortcut.
A watery or split custard is often the result of overcooking, which causes the eggs to curdle. It can also happen if the onions are not cooked down enough and release their water into the custard during baking. Make sure the onions are very soft before adding them to the case.
Of course. This is a great base recipe. You could add sautéed leeks instead of onions, or add other ingredients like chopped, cooked mushrooms or some fresh herbs like chives or thyme to the filling before adding the custard.
Try More Recipes:
- Mary Berry Roasted Vegetable Quiche Recipe
- Mary Berry Quiche Lorraine Recipe
- Mary Berry’s Fish Pie with Rosti Topping Recipe
Mary Berry Cheese and Onion Quiche Recipe
Description
A classic and comforting Cheese and Onion Quiche from Mary Berry, featuring a buttery homemade pastry filled with sweet, slow-cooked onions and mature Cheddar cheese in a rich, creamy custard.
Ingredients
Instructions
- Pastry: Rub the cold butter into the flour until it resembles breadcrumbs. Add 3 tbsp cold water to form a dough. Roll out and line a 20cm (8in) flan tin. Chill for 30 minutes.
- Blind Bake: Preheat oven to 220°C/425°F. Blind bake the chilled pastry case for 15 minutes with baking beans, then 5 minutes without, until golden.
- Filling: Reduce oven to 180°C/350°F. Gently cook the chopped onions in butter for 20 minutes until very soft and sweet.
- Layer the soft onions and grated cheese in the bottom of the baked pastry case.
- Custard: Whisk the eggs, single cream, and milk together with a pinch of salt and pepper.
- Pour the custard mixture over the cheese and onions.
- Bake for 25-30 minutes, until golden and just set with a slight wobble in the center.
Notes
- Blind baking the pastry case first is the essential secret to preventing a “soggy bottom.”
- Cooking the onions slowly over a low heat is key to developing their sweetness.
- Do not overcook the quiche; it is perfect when the center has a slight jiggle. It will set fully as it cools.
- This quiche is delicious served hot, warm, or at room temperature.
