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Delia Smith Cheese and Onion Quiche Recipe

Delia Smith Cheese and Onion Quiche Recipe

Delia Smith's cheese and onion quiche recipe pairs crisp pastry with sweet caramelised onions and a rich cheese custard.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Chilling Time 30 minutes
Total Time 2 hours 15 minutes
Servings: 6 Slices
Course: Main Course
Cuisine: British
Calories: 495
Ingredients Method Notes

Ingredients
  

  • Shortcrust Pastry:
  • 200 g plain flour
  • Pinch of salt
  • 100 g cold unsalted butter cubed
  • 2 –3 tbsp cold water
  • Filling:
  • 25 g unsalted butter
  • 2 large onions thinly sliced
  • 3 large eggs
  • 200 ml double cream
  • 100 ml milk
  • 150 g mature cheddar grated
  • Salt and freshly ground black pepper
  • A pinch of freshly grated nutmeg

Method
 

  1. Make the pastry and chill for 30 minutes.
  2. Caramelise the sliced onions slowly for 20–25 minutes.
  3. Line a 23cm tart tin with the pastry and prick the base.
  4. Blind bake for 15 minutes with beans, then 8–10 minutes without.
  5. Whisk eggs, cream and milk, season with salt, pepper and nutmeg.
  6. Scatter onions and half the cheese into the pastry case.
  7. Pour over the custard and scatter with remaining cheese.
  8. Bake at 170°C (150°C fan) for 30–35 minutes until just set.
  9. Rest for 10 minutes before slicing.

Notes

Take your time caramelising the onions; this is where most of the flavour comes from.
Always blind bake the pastry first to prevent a soggy base.
Let caramelised onions cool slightly before adding to the custard.
A gentle wobble in the centre means the quiche is perfectly baked.
Freezes well, whole or in slices, for up to 2 months.