Easy cheesy and onion quiche

This easy cheese and onion quiche is perfect for picnics, potlucks, and get-togethers. It's made with everyday ingredients and is so simple to make it practically cooks itself. Cheese and onion on their own is a classic flavour combination, and the addition of cream cheese in the custard guarantees that this tart is packed with even more cheesy goodness.

📝 Ingredients

• 8 ounces / 230 grams plain all-purpose flour (1 1/2 cups plus 2 tablespoons)
• 4 ounces / 115 grams butter (1/2 cup)
• 1/2 teaspoon salt
• 2 to 3 tablespoons cold water
• 2 medium onions thinly sliced (Approximately 2 cups)
• 1 cup / 125 grams grated cheese
• 2 large eggs
• 1/2 cup / 120 ml cream
• 1/2 cup / 120 ml milk
• 1/2 cup / 60 grams soft cream cheese (optional - substitute with cream or milk)
• 1 teaspoon Dijon mustard
• 1/2 teaspoon ground paprika
• 1/2 teaspoon ground black pepper
• salt (to taste)
• 1 tablespoons sunflower oil
• 2 tablespoon / 30 grams butter

👨‍🍳 Instructions

1. 1--- Pastry ---
2. 2Cut the butter into cubes and place it in a mixing bowl with the flour and salt. Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs.
3. 3Add water (one tablespoon at a time) and mix with a flat-bladed knife until the mixture just comes together in a shaggy dough. Add just enough water to bind the dough - it should not become wet and sticky.
4. 4Tip the dough out onto a work surface and press it gently with your hands until it comes together in a ball. Don't knead the dough, handle it gently.Cover the dough with plastic wrap and place it in the refrigerator for 30 minutes to rest.
5. 5Preheat the oven to 200°C / 400°F
6. 6Once the pastry has rested, remove it from the refrigerator and roll it out into a circle large enough to cover the bottom and sides of your baking dish.The pastry should be approximately one-eighth of an inch thick.
7. 7Carefully lift the pastry and use it to line the base and sides of your baking dish.
8. 8Line the pastry case with baking parchment and fill it with a layer of dried beans. If you have ceramic baking beads you can use those instead. If you don't have dried beans you can use rice.
9. 9Bake the pastry case in a hot oven (200C / 400F) for 15 minutes. Remove the beans and baking parchment (be careful - they will be hot) and bake the pastry case for another 5 minutes until it is starting to brown.Set it aside to cool.
10. 10--- Filling ---
11. 11Cut the onions in half (from root to tip) and then slice them thinly into semi-circles.
12. 12Melt butter with the oil in a saucepan and then add the onions.Cover the pan with a lid and fry the onions on a very gentle heat for 10 to 15 minutes until they have softened and started to caramelise. Keep your eye on the onions and stir occasionally so they don't burn. If they look as though they are browning, turn down the heat.Set the onions aside to cool.
13. 13Beat the eggs in a jug and mix in the cream cheese. A fork will help you to get most of the lumps out. Don't worry if there are a few lumps still remaining - the cheese will melt as the quiche bakes in the oven.
14. 14Now stir in the milk and cream and add the paprika, mustard and black pepper. Season with salt.
15. 15--- Assemble and bake ---
16. 16Turn down the oven to 180°C / 360°F
17. 17When the pie crust is cool, spread the onions on the base of the pastry and sprinkle with half of the grated cheese.
18. 18Pour the prepared egg custard mixture over the top and sprinkle with the remaining grated cheese.
19. 19Bake for 20 minutes until the filling is set and the cheese is melted and golden.