CHEESE ONION QUICHE RECIPES

Name: Cheese and onion quiche
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: Serves 8-10
Ingredients: 200ml double cream; 100ml whole milk; 4 large free-range eggs; 100g cheddar, gruyère, comté, or a mix, grated (make sure they’re vegetarian if you need them to be); 100g caramelised onions from a jar (or caramelised onion chutney); 1 tbsp dijon mustard; For the pastry; 250g plain flour, plus extra for dusting; ½ tsp salt; 125g cold unsalted butter, cubed; 1 large free-range egg; 2-3 tbsp ice-cold water

CHEESE AND ONION QUICHE - PERFECT FOR PICNICS - DELICIOUS ...

Cheese and onion quiche - Perfect for picnics - delicious ... image

Give classic cheese and onion quiche a flavour boost by using a jar of caramelised onions in our easy recipe. Perfect for lunch and picnics. Liked this recipe? You’ll love our three-cheese and chive tart.

Provided by Jess Meyer

Total Time 1 hours 45 minutes

Prep Time 30 minutes

Cook Time 1 hours 15 minutes

Yield Serves 8-10

Number Of Ingredients 12

Ingredients

200ml double cream
100ml whole milk
4 large free-range eggs
100g cheddar, gruyère, comté, or a mix, grated (make sure they’re vegetarian if you need them to be)
100g caramelised onions from a jar (or caramelised onion chutney)
1 tbsp dijon mustard
For the pastry
250g plain flour, plus extra for dusting
½ tsp salt
125g cold unsalted butter, cubed
1 large free-range egg
2-3 tbsp ice-cold water

Steps:

Heat the oven to 180°C fan/gas 6. For the pastry, put the flour, salt and butter in a food processor, then pulse to a breadcrumb consistency. In a small bowl, beat the egg with 2 tbsp of the water. Add to the flour and whizz briefly to bring the pastry together, adding the remaining tbsp of water if needed. (If you don’t have a food processor, rub the butter into the flour/salt with your fingers, then add the yolk/water and mix with a dinner knife.) Turn out onto a floured work surface, then bring together in a ball (see Make Ahead). Roll out the pastry to a 30cm disk and use to line the tart tin. Leave a little pastry overhang (don’t trim), then chill for 30 minutes.
Prick the chilled pastry base all over with a fork, then line with a piece of baking paper (scrunch it up, then flatten it out again so it fits the shape of the case more easily). Fill with ceramic baking beans or uncooked rice, then blind bake for 20 minutes. Remove the paper and beans/rice and bake for 8-10 minutes more until golden and the pastry feels sandy. Remove from the oven, set on a baking tray and trim the pastry overhang with a serrated knife. Turn down the oven to 150ºC fan/gas 3½.
For the filling, whisk the cream, milk and eggs together in a large bowl. Add the grated cheese, caramelised onions and mustard with a pinch of salt, then stir to combine. Pour the filling into the hot tart shell (see Know-how), then return, on the baking tray, to the oven for 45 minutes or until set with a slight wobble in the centre. Cool, then slice and serve.

Nutrition Facts : Calories 400kcals, FatContent 29.6g (17.1g saturated), ProteinContent 11.2g, CarbohydrateContent 21.3g (1.9g sugars), FiberContent 1.3g

KAREN’S CHEESE AND ONION QUICHE | BBC GOOD FOOD

Karen’s cheese and onion quiche | BBC Good Food image

Delicious vegetarian quiche,which is easy to make!

Provided by karengould

Total Time 20 minutes

Prep Time 20 minutes

Yield Serves 4

Ingredients

Steps:

Make the pastry (recipe from Bbcgoodfood website). Chill for 30 mins minimum. Whilst pastry chills, chop onions, and sauté with the sugar, in butter for 5-10 minutes. When cool,mix with cheese,and plenty of seasoning. Blind bake pastry case in 20 cm quiche/tart tin. Add cheese and onion filling to cooked pastry case. Mix eggs and milk,and pour into quiche tin. Bake for 50 mins on 170 fan/ 180 conventional oven. When cool enough to handle, remove quiche from tin.

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Calories 285 calories per serving

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