Amelia Grace Cheese and onion is one of those pairings that never goes out of fashion, and baked into a proper quiche, it becomes something genuinely comforting.
This is a straightforward, classic quiche, built around slowly caramelised onions and a good, mature cheddar, set in a rich egg custard inside crisp, buttery pastry.
It’s the sort of thing I make when I want something reliably delicious without needing anything unusual from the shops, and it’s just as good served warm as it is cold the next day.
Why Caramelising the Onions Slowly Is Worth the Time
Raw or quickly cooked onions have a sharp, slightly harsh flavour that doesn’t suit this quiche at all, which is exactly why the onions need proper time on a low heat.
Cooked low and slow, onions gradually release their natural sugars and turn soft, sweet and golden, developing a completely different character to a quickly softened onion.
This process, caramelisation, can’t be rushed by turning up the heat — doing so just browns and burns the outside while the onion stays raw and sharp within.
Giving the onions their full 20 to 25 minutes on a gentle heat is what gives this quiche its proper depth of flavour.
Ingredients for Delia Smith Cheese and Onion Quiche
Shortcrust Pastry:
- 200g plain flour
- Pinch of salt
- 100g cold unsalted butter, cubed
- 2–3 tbsp cold water
Filling:
- 25g unsalted butter
- 2 large onions, thinly sliced
- 3 large eggs
- 200ml double cream
- 100ml milk
- 150g mature cheddar, grated
- Salt and freshly ground black pepper
- A pinch of freshly grated nutmeg
How to Make Delia Smith Cheese and Onion Quiche — Step by Step
Step 1 — Make the Pastry
Sift the flour and salt into a bowl. Rub in the cold, cubed butter until it resembles fine breadcrumbs. Add the cold water gradually, mixing with a knife until the dough just comes together. Wrap and chill for 30 minutes.
Step 2 — Caramelise the Onions
Melt the butter in a frying pan over low heat. Add the sliced onions and cook very gently, stirring occasionally, for 20–25 minutes, until soft, golden and sweet. Set aside to cool slightly.
Step 3 — Roll Out and Line the Tin
Preheat your oven to 200°C (180°C fan / Gas 6). Roll out the pastry and use it to line a 23cm loose-bottomed tart tin, leaving a little overhang. Prick the base with a fork.
Step 4 — Blind Bake
Line the pastry with baking parchment and fill with baking beans. Bake for 15 minutes, then remove the parchment and beans and bake for a further 8–10 minutes, until the base is lightly golden and dry to the touch.
Step 5 — Make the Custard
Whisk together the eggs, double cream and milk. Season with salt, pepper and nutmeg.
Step 6 — Assemble the Quiche
Reduce the oven temperature to 170°C (150°C fan / Gas 3). Scatter the caramelised onions and half the grated cheese over the base of the pastry case. Pour over the egg custard, then scatter the remaining cheese on top.
Step 7 — Bake
Bake for 30–35 minutes, until the filling is just set with a slight wobble in the centre and the top is golden.
Step 8 — Rest Before Slicing
Leave to rest for 10 minutes before slicing, so the filling has a chance to firm up slightly.
My Top Tips for the Best Delia Smith Cheese and Onion Quiche
Don’t rush the caramelising onions. This is where most of the flavour in this quiche comes from, so keep the heat low and give them their full time — it’s worth the patience.
Always blind bake the pastry first. This prevents the base from turning soggy once the wet filling goes in, so don’t be tempted to skip this step.
Let the caramelised onions cool slightly before adding. Very hot onions can start to cook the eggs prematurely when the custard is poured in.
Use a good, mature cheddar. Since cheese is right there in the name, it’s worth choosing one with real flavour rather than a mild, mass-market block.
Look for a gentle wobble in the centre when checking doneness. The filling will continue setting slightly as it cools, so a touch of wobble is exactly what you want.
Serving Suggestions
Serve warm or at room temperature with a simple green salad on the side. It’s also lovely cold, sliced into a lunchbox or as part of a picnic spread.
How to Store Delia Smith Cheese and Onion Quiche
In the fridge: Store in an airtight container or wrapped in foil for up to 3 days. Delicious served cold, or gently reheated.
At room temperature: Fine for a few hours at a picnic, but refrigerate promptly once you’re home.
In the freezer: Freeze whole or in slices, well wrapped, for up to 2 months. Defrost fully in the fridge before reheating or eating cold.
Delia Smith Cheese and Onion Quiche Recipe
Ingredients
Method
- Make the pastry and chill for 30 minutes.
- Caramelise the sliced onions slowly for 20–25 minutes.
- Line a 23cm tart tin with the pastry and prick the base.
- Blind bake for 15 minutes with beans, then 8–10 minutes without.
- Whisk eggs, cream and milk, season with salt, pepper and nutmeg.
- Scatter onions and half the cheese into the pastry case.
- Pour over the custard and scatter with remaining cheese.
- Bake at 170°C (150°C fan) for 30–35 minutes until just set.
- Rest for 10 minutes before slicing.
Notes
Frequently Asked Questions About Delia Smith Cheese and Onion Quiche
Why did my onions turn out bitter instead of sweet?
This usually means the heat was too high, causing them to catch and burn slightly rather than gently caramelising. Keep the heat low and stir occasionally to prevent catching.
Can I speed up caramelising the onions?
Not really, unfortunately — this is one of those processes that genuinely needs time on a low heat. Turning up the temperature just browns the outside while the onion stays raw inside.
Why did my quiche filling turn out rubbery?
This usually means it was overbaked. Take it out of the oven while the centre still has a gentle wobble, as it will continue setting as it cools.
Can I make this quiche ahead of time?
Yes, this quiche is excellent made a day ahead and kept in the fridge — it slices more neatly once fully chilled, and can be served cold or gently reheated.
