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Cheese and onion quiche recipe

Cheese and onion quiche recipe

  • Recipes
  • Dish type
  • Pies and tarts
  • Quiche

Caramelised onions, eggs, cream and grated Gruyere cheese are the ingredients for this deliciously rich quiche. Tastes great warm or cold.

486 people made this

IngredientsServes: 8

  • 1 tablespoon butter
  • 1 large onion, diced
  • 3 eggs
  • 80ml double cream
  • 40g grated Gruyere or Swiss cheese
  • 1 (23cm) unbaked pastry case

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. Preheat oven to 190 C / Gas 5.
  2. Over medium-low heat melt butter in a large saucepan. Add onions and cook slowly, stirring occasionally, until onions are soft and caramelised.
  3. In a small bowl, beat together eggs and cream. Stir in cheese. Spread onions in bottom of pastry case. Pour egg mixture over onions.
  4. Bake in preheated oven for 30 minutes, or until eggs have set.

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Reviews & ratingsAverage global rating:(105)

Reviews in English (78)

. It is a very flat quiche, good for an appetizer but if one plans to have it as main course then it is better to double the amounts-25 Jan 2010

Used different ingredients.I substituted the double cream by cream cheese-09 Feb 2010

Simple and straightforward recipe that tastes very good. Best served warm rather than hot in my opinion.I agree with other posters that the quantities make a rather flat quiche but I made a smaller pastry case to solve that issue. Will be certainly making this again.-03 Feb 2018

A super simple and delicious cheese and onion quiche

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Recently I decided to make a cheese and onion quiche to use up some double cream and eggs that I had about to go past their best. I love frugal recipes that use up leftover items in the fridge. It&rsquos a great way to cut down on food waste.

This recipe is really simple and whether you&rsquore catering for a party or just want something different for dinner this is going to be a real crowd pleaser! You can make your own shortcrust pastry or use shop-bought if you&rsquore looking to save time/effort.

Recipe Summary

  • 1 (14.1-oz.) package refrigerated piecrusts
  • 3 large sweet onions, sliced (about 1 1/2 lb.)
  • 2 tablespoons olive oil
  • ½ cup chopped fresh flat-leaf parsley
  • 6 cooked bacon slices, crumbled
  • 2 cups (8 oz.) shredded Gruyere cheese
  • 1 ½ cups half-and-half
  • 4 large eggs
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • ¼ teaspoon ground nutmeg

Preheat oven to 425°. Unroll piecrusts stack on a lightly greased surface. Roll stacked piecrusts into a 12-inch circle. Fit piecrust into a 10-inch deep-dish tart pan with removable bottom press into fluted edges. Trim off excess piecrust along edges. Line piecrust with aluminum foil or parchment paper, and fill with pie weights or dried beans. Place pan on a foil-lined baking sheet. Bake 12 minutes. Remove weights and foil, and bake 8 more minutes. Cool completely on baking sheet on a wire rack (about 15 minutes). Reduce oven temperature to 350°.

Meanwhile, cook onions in hot oil in a large skillet over medium-high heat, stirring often, 15 to 20 minutes or until onions are caramel colored. Remove from heat, and stir in parsley and bacon. Place half of onion mixture in tart shell, and top with half of cheese repeat with remaining onion mixture and cheese.

Whisk together half-and-half and next 4 ingredients pour over cheese.

Bake at 350° for 40 to 45 minutes or until set. Cool on baking sheet on a wire rack 15 minutes before serving.

Mushroom, Pepper, and Onion Quiche

This deep-dish quiche includes tender crust made from our Pizza Flour Blend and filling loaded with vegetables, cheese, and eggs. Don't be afraid to improvise if you're missing a vegetable or want to add some ham or sausage. You could even top it with pepperoni for a pizza-like effect (see "tips," below).


  • 1 3/4 cups (216g) Pizza Flour Blend or 1 3/4 cups (206g) King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon Pizza Dough Flavor
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons (113g) unsalted butter, cold
  • 5 to 7 tablespoons (71g to 99g) ice water
  • about 3 cups (227g) sliced button mushrooms
  • 1 large (227g) red bell pepper, thinly sliced
  • 1 medium (227g to 283g) yellow onion, diced
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 4 large eggs
  • 3/4 cup (170g) milk
  • 2 teaspoons Pizza Seasoning, or seasoned salt of your choice
  • 1 1/2 cups (170g) shredded cheese (mozzarella and provolone are good choices)


To make the crust: Whisk together the dry ingredients. Work the butter into the dry ingredients, sprinkle in the water, and mix gently just until the dough comes together. Shape the dough into a disk, wrap it, and refrigerate it for at least 30 minutes.

Remove the dough from the refrigerator and roll it into a 14" circle. Place it in a lightly greased a 9” deep-dish tart pan or a 9” removable bottom or springform pan, folding any excess dough inward to reinforce the edges.

Prick the bottom of the dough, then place it in the freezer for 20 to 30 minutes while you preheat the oven to 425°F.

To make the filling: Sauté the vegetables (mushrooms, peppers, and onion) and salt in olive oil over medium-high heat until soft and lightly browned and most of the liquid has evaporated, about 10 to 15 minutes. Set aside to cool.

To assemble and bake the quiche: Line the chilled crust with foil or parchment paper and fill it with pie weights or dried beans. Place the crust on a baking sheet (to catch any butter drips from the bottom of the pan). Bake the crust for 16 to 20 minutes, or until it's lightly browned around the edges.

Remove the crust from the oven and gently remove foil or parchment with the weights or beans. Set aside.

Combine the eggs, milk, and Pizza Seasoning. Set aside.

Sprinkle about 1/3 of the shredded cheeses over the crust. Add the vegetables, then slowly pour in the egg-milk mixture. Top with the remaining cheese.

Bake the quiche on the baking sheet for 30 to 35 minutes, adding a pie crust shield or foil after about 20 minutes if necessary to prevent the edges from over-browning. The filling should be set and the edges golden. A digital thermometer inserted into the center of the quiche should read 165°F.

Remove the quiche from the oven and let it rest for 15 to 20 minutes before slicing.

Store any leftover quiche, covered, in the refrigerator for up to three days.

Bisquick Impossible Quiche Recipe

Looking for an easy meal that the whole family will love? Bisquick quiche is the answer!

Quiche is a savory French tart packed with meat, cheese, and egg custard. It sounds so fancy and complicated to make.

But thanks to the ever-dependable Bisquick, this quiche is impossibly easy to put together. It doesn&rsquot have the signature crust a traditional quiche has, but it still tastes phenomenal.

This recipe was invented by Bisquick and printed on their boxes in the 1970s.

It got its name because of how the Bisquick mix settles at the bottom as it bakes, creating a pseudo-crust and making the seemingly impossible, possible.

All you need is to mix the ingredients and pop it in the oven.

Merlin then goes into your kitchen, does his magic, and transforms the mixture into a decadent, fluffy quiche complete with that delicious Bisquick crust!

For other winning meal ideas, check out these simple Bisquick recipes. Each one is better than the last!

Cheese and onion quiche

A quiche is a type of French tart with a pastry case containing a baked creamy egg filling. The most famous quiche is the Quiche Lorraine which adds salty bacon to the filling. Adding cheese isn’t traditional in a quiche Lorraine and would be frowned upon by purists but you’ll find most modern recipes will add grated cheese of some sort – gruyère being the most popular.

Once you’ve mastered the basics of a quiche you can add all sorts of fillings. Tender green spring veg like asparagus and peas are lovely, as is smoked salmon and dill and a classic cheese and onion quiche is a real crowd pleaser.

How to make quiche pastry

When making pastry it’s important to keep everything as cool as possible so your butter should be diced and chilled before using. Also the trick is to not overwork the pastry dough so if rubbing in with fingers just use a light movement and the very tips of your fingers. If you have one, a food processor is great for pulsing together the flour and butter and keeps everything cool. Resting the dough in the fridge before rolling also helps to stop it shrinking in the oven later and a final chill once you’ve lined the tin will help keep the shape.

Can you freeze your leftover egg whites?

You will have some egg whites left over from this recipe so keep them in a freezer proof container and freeze for when you need to make meringue. Once defrosted they whip up really well.

Cheese And Onion Quiche

We made this recently for a weekend brunch with friends. It went over really well. We made two so we had some leftovers and I can tell you that this quiche was just as good when it was warmed up in the microwave the next day. We did make a couple changes to the recipe as submitted (not reflected above). Instead of heavy cream, we used half and half. Instead of mozzarella, we used a combination of Gruyere and Swiss cheese. The cooking time was significantly longer (partially due to cooking 2 quiches simultaneously). It took nearly an hour to be fully set. My final word is. I love this quiche. (This recipe was submitted in 2008. It was tested and photographed in December 2013.)

Preheat oven to 375 degrees.

*Note: It's always good to par-bake your pastry crust for 5 minutes before you add your ingredients. You might want to do that first. it help prevent the crust from warping later.

In a skillet over medium-high heat, saute the onion in the olive oil until the onions are soft and translucent. (This would be the time to add chopped peppers to the recipe if you want to alter it at all.)

In a large bowl, beat the eggs with the cream and all of the seasonings.

Take the onions and spoon them evenly over the bottom of the pie crust. Pour in the egg mixture. Sprinkle the combined cheese over the top.

Bake for 30 to 40 minute or until a toothpick inserted into the center comes out clean.

Let the quiche cool 5 or 10 minutes. Slice into wedges and serve.

This is a great recipe to tamper with. Try sauteing diced green pepper or mushrooms with the onions. Also play around with the cheeses. Sometimes I just use all Cheddar. or basically whatever is in the refrigerator. Enjoy!


Begin by making the pastry as described in shortcrust pastry, below.

Then leave it to rest in a polythene bag in the refrigerator for 30 minutes, before you roll it out as described in the shortcrust pastry video below, to 28cm in diameter, then carefully roll the pastry round the rolling pin and transfer it to the centre of the tin. Now, using your hands, gently press the pastry into the tin to line the base and sides making sure you ease the pastry into the corners and press it against the sides then trim off any excess pastry around the top edge with a sharp knife.

After that use your fingers again to press the sides all round to the pastry so it is slightly proud of the tin. All you now need to do is prick the base all over with a fork, as this will release any trapped air, which is what causes the centre to rise up. Then pop it in the freezer to chill for 30 minutes.

Pre-heat the oven to 190°C gas mark 5 with the baking sheet on the shelf nearest the centre.

Once the pastry case is frozen put it on a flat surface. Place the piece of foil over it, then press it down over the base and up the sides of the pastry. Turn the edge of foil inwards and crumple it against the sides to create a support that will hold the pastry in place whilst it cooks. Put the pastry case onto the pre-heated tray in the oven and bake for 15 minutes. Then remove the pastry case from the oven and ease the sides of the foil inwards and carefully lift it away from the pastry case (you can reserve this foil liner to use another time). Brush the base and sides all over with beaten egg (use a little from the filling), which will provide a sort of moisture proof coating so that the pastry stays beautifully crisp even after the filling has gone in. Now return the pastry case to the oven for 8 minutes.

Meanwhile in a large jug or bowl whisk together the eggs, yolk and cream with a little salt and some freshly milled black pepper. Remove the cooked pastry case from the oven and reduce the oven temperature to 180°C, gas mark 4, then fill the pastry case by layering up the Gruyere cheese (reserving a rounded tablespoon for the top) and bacon. Next pour the egg mixture all over the bacon and cheese filling and sprinkle the surface with the reserved cheese. Carefully put the quiche back into the oven with the baking tray and bake for 35 minutes or until the surface is golden brown and the filling has set. Which you can test with your little finger, if its not set it will still feel liquid.

Leave to rest in the tin for at least 10 minutes then place the quiche on an upturned bowl and gently slide the tin downwards. Then use a palette knife gently to slide the quiche from the base onto a serving dish or cooling rack.

Check out these winning tart recipes

Mary Berry's Quiche Lorraine recipe

A classic French quiche is a great stand-by for lunch or supper and is always best eaten hot or warm. Baking the pastry &ldquoblind&rdquo first, without the filling, ensures that the pastry case is cooked through so it doesn&rsquot get a soggy bottom.


  • 175 g unsmoked streaky bacon rashers, rinds removed, cut into strips
  • 1 onion, peeled and chopped
  • 125 g Gruyère cheese, grated
  • 2 large eggs
  • 250 ml single cream
  • 1 pinch salt and freshly ground black pepper
  • 6.2 oz unsmoked streaky bacon rashers, rinds removed, cut into strips
  • 1 onion, peeled and chopped
  • 4.4 oz Gruyère cheese, grated
  • 2 large eggs
  • 8.8 fl oz single cream
  • 1 pinch salt and freshly ground black pepper
  • 6.2 oz unsmoked streaky bacon rashers, rinds removed, cut into strips
  • 1 onion, peeled and chopped
  • 4.4 oz Gruyère cheese, grated
  • 2 large eggs
  • 1.1 cups single cream
  • 1 pinch salt and freshly ground black pepper
  • 175 g plain flour, plus extra for dusting
  • 85 g hard block margarine or chilled butter, cut into cubes
  • 6.2 oz plain flour, plus extra for dusting
  • 3 oz hard block margarine or chilled butter, cut into cubes
  • 6.2 oz plain flour, plus extra for dusting
  • 3 oz hard block margarine or chilled butter, cut into cubes


  • Cuisine: French
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 30 mins
  • Cooking Time: 45 mins
  • Serves: 8


  1. First make the pastry: tip the flour into a large mixing bowl. Add the margarine or butter and rub in gently with the fingertips until the mixture resembles fine breadcrumbs. Add 3 tablespoons cold water until the pastry comes together in a ball.
  2. Roll out the dough on a lightly floured surface and use it to line a 20cm (8in) loose-bottomed flan tin. Ideally, use a fluted tin.
  3. Chill in the fridge for 30 minutes. Meanwhile, preheat the oven to 220°C/425°F/gas mark 7. Blind bake the pastry case for 15 minutes or so.
  4. Reduce the oven temperature to 180°C/350°F/gas mark 4. Crisp the bacon in a sauté pan over a medium heat for 10 minutes, as shown below. Transfer to the cooled pastry case with a slotted spoon. Leave the juices in the pan.
  5. Place the onion in the pan and cook over a medium heat for 8 minutes, or until golden. Add to the quiche and top with the cheese.
  6. In a bowl, combine the eggs, cream, salt, and pepper, then pour into the quiche. Bake for 25&ndash30 minutes until golden and just set. Be careful not to overcook the quiche, or the filling will become tough and full of holes.

Recipe taken from Mary Berry's Cookery Course, published by DK, £25, Also available as an eBook to download from the iBookstore and Amazon Kindle Store.

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