Smoked cheddar and onion quiche

Ingredients

• 375 gfrozen sour cream shortcrust pastry, defrosted
• 40 gunsalted butter
• 1 largered onion, thinly sliced
• 4egg yolks
• 3eggs
• 125 mlpouring cream
• 125 gcrème fraîche
• 2 tbspfinely chopped flat-leaf parsley
• 1/2 tspfinely grated nutmeg
• 50 gfinely grated Gruyère cheese
• 35 gfinely grated smoked cheddar
• to servechervil sprigs

Instructions

1. 1

   Blind-bake pastry

   Heat the oven to 180°C. Grease the base and sides of a 23 cm loose-bottomed, straight-sided tart tin. On a lightly floured surface, roll the pastry to 3 mm thick and use it to line the tin. Chill for 30 minutes. Trim the edges and prick the base all over. Blind-bake for 8–10 minutes, then remove the paper and weights and bake for a further 8–10 minutes, until crisp.

2. 2

   Cook the onion

   Meanwhile, melt the butter in a frying pan over medium-high heat. Add the onion and cook, stirring occasionally, for 4–5 minutes until softened and lightly caramelised. Season to taste, then spread the onion over the pastry case.

3. 3

   Fill and bake

   Lower the oven temperature to 150°C. Whisk the egg yolks, eggs, cream, crème fraîche, parsley, nutmeg and both cheeses together in a bowl. Season to taste and pour the mixture into the pastry case. Bake for 35–40 minutes, until lightly golden and just set with a slight wobble in the centre. Leave to stand for 15 minutes, then serve with chervil sprigs and cracked black pepper.

What is quiche?

Quiche is a savoury baked tart made with a pastry shell and an egg-based filling enriched with dairy. It is associated with French cooking, particularly Lorraine, though versions with different cheeses and fillings have become everyday favourites well beyond France.

Here, sweet red onion balances the savoury edge of smoked cheddar, while Gruyère adds another layer of cheese flavour. A relatively low oven helps the filling set gently rather than puffing and turning rubbery.

Nutrition and macros by portion

The nutrition label shows one serving as written: 580 calories, 14g protein, 27g carbs, 46g fat.

Most of the carbohydrates come from the shortcrust pastry, while butter, cream and crème fraîche provide much of the fat. Eggs and cheese contribute protein as well as additional fat. Pair a slice with a generous salad or vegetables to add freshness and balance the rich filling.

The pastry case

Chill the lined tin for the full 30 minutes so the pastry can firm up before baking. Pricking the base and using paper and weights for the first bake help it keep its shape.

Remove the weights for the second bake and cook until the base looks crisp. This extra step helps prevent a damp pastry bottom once the filling goes in.

Softly caramelised onion

Red onion: slice it thinly so it softens in the short cooking time. Stir it now and then over medium-high heat; aim for tender, lightly browned edges rather than dark, bitter patches.

Spread the cooked onion across the base instead of leaving it in a mound. That gives each slice a more even distribution of sweetness.

A gently set filling

Eggs and yolks: the whole eggs help the filling set, while the extra yolks contribute richness. Whisk just until the ingredients are combined rather than beating in lots of air.

Doneness: look for a lightly golden surface and a centre that still wobbles slightly when the tin is nudged. The quiche will continue to settle as it stands for 15 minutes.

Cheese and seasoning

Smoked cheddar: its pronounced flavour means a modest amount can make itself known throughout the filling. Gruyère brings a savoury, nutty note alongside it.

Season the onion and filling to taste, keeping in mind that the cheeses already contribute saltiness. Nutmeg and parsley add fragrance without overwhelming the cheese.

Serving the quiche

Let the quiche stand before slicing so the filling has time to settle and the wedges hold together more neatly. Finish with chervil sprigs and cracked black pepper as directed.

Serve with a crisp green salad or steamed vegetables for a simple meal. A lightly dressed salad is a useful contrast to the buttery pastry and creamy filling.

Recipe notes & tips

• Keep the pastry chilled after lining the tin to help it hold its shape.
• Use baking paper and weights for the first blind-baking stage.
• Grate the cheeses finely so they mix evenly into the filling.
• Check the centre for a slight wobble rather than waiting for it to look completely firm.
• Rest the quiche for 15 minutes before cutting.
• Add the cracked black pepper just before serving for a fresh, peppery finish.

Variations

• Add thyme: Stir a little fresh thyme into the onion as it cooks.
• Use another onion: Swap the red onion for a thinly sliced brown onion.
• Change the herbs: Use finely chopped chives in place of parsley.
• Adjust the cheese: Replace the Gruyère with another firm, savoury cheese.
• Serve it cold: Chill the baked quiche and serve slices as part of a picnic.

Common mistakes to avoid

• Skipping the pastry rest: Chilling the lined tin for 30 minutes helps limit shrinkage during baking.
• Underbaking the case: Remove the weights and bake until the pastry is crisp before adding the filling.
• Overcooking the onion: Stop when it is soft and lightly caramelised, not dark and dry.
• Baking until fully firm: Take the quiche out when the centre still has a slight wobble; it will settle as it rests.
• Cutting too soon: Leave it for 15 minutes so the filling can set more neatly.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat slices in a low oven until warmed through, or serve them chilled or at room temperature.

Frequently asked questions