Onion quiche with cheese
Make a delicious onion and herb quiche with buttery pastry, roasted garlic, and a creamy filling. Perfect for lunch, dinner, or a light gathering dish.
Updated : 30 September, 2025
Easy
More than 1 hour.
Ingredients
For the pastry
250 grams
Flour
125 grams
Butter
25 grams
Parmesan
4 tablespoon
Water
1 teaspoon
White wine vinegar
4
Onion
2
Garlic
2 tablespoon
Olive oil
4
Eggs
300 milliliters
Heavy cream
2 teaspoon
Dijon mustard
1 stalk
Fresh rosemary
2 tablespoon
Parsley
100 grams
Cheddar
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
To prepare the pastry, place the flour into a large bowl and cut the butter into it with a palette or butter knife until the pieces are about half their original size. Continue rubbing in with your fingertips until only small bits of butter remain.
Step 2
Add Parmesan, season with salt and pepper, and mix. Create a well in the center, pour in the iced water and vinegar, and combine using the knife before bringing the dough together with your hands. Shape into a disc, cover, and chill for 2 hours until firm.
Step 3
Dust a work surface with flour and roll out the pastry into a thin disc, 2-3mm thick, large enough to line a 20cm/8in loose-bottomed tart tin. Trim the edges, prick the base with a fork, and chill for 20 minutes.
Step 4
Preheat the oven to 200C. Line the case with foil or baking paper, fill with baking beans or rice, and bake for 15 minutes until the edges are just golden. Remove the lining and beans, then bake for another 5 minutes to dry the base.
Step 5
For the filling, raise the oven temperature to 210C. Place onions and garlic into a roasting tin, drizzle with oil, and roast for 20 minutes until softening and browning at the edges. Remove the garlic and continue roasting the onions for 10 minutes more until tender and golden. Allow to cool.
Step 6
Whisk eggs and yolks in a bowl, then add cream, mustard, herbs, salt, and pepper. Squeeze the roasted garlic from its skins into the mixture and whisk again. Scatter the roasted onions and most of the grated cheese into the pastry case, pour over the egg mixture, and finish with the remaining cheese. Bake for 30 minutes until golden and set. Serve warm or at room temperature.