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Mary Berry Cheese and Onion Quiche Recipe

Mary Berry Cheese and Onion Quiche Recipe

Mary Berry's cheese and onion quiche has a crisp pastry case, a rich egg and cream filling, and a golden Cheddar top.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Chilling Time 50 minutes
Total Time 2 hours 40 minutes
Servings: 10 Slices
Course: Main Course
Cuisine: British
Calories: 430
Ingredients Method Notes

Ingredients
  

  • Shortcrust Pastry:
  • 200 g plain flour sifted
  • 100 g unsalted butter cold and cubed
  • Pinch of fine salt
  • 2 –3 tbsp cold water
  • Filling:
  • 40 g unsalted butter
  • 3 large onions thinly sliced
  • 1 tsp caster sugar
  • 4 large eggs
  • 300 ml double cream
  • 150 ml whole milk
  • 175 g mature Cheddar finely grated
  • ½ tsp English mustard powder
  • ¼ tsp freshly grated nutmeg
  • Salt and pepper
  • 2 tbsp fresh chives snipped (optional)

Method
 

  1. Make pastry: pulse flour, salt, and cold butter to fine breadcrumbs. Add cold water until dough coheres. Wrap and chill 30 minutes.
  2. Preheat oven to 200°C / 180°C fan / Gas 6. Roll pastry to 3mm. Line 23cm tart tin. Prick base. Chill 20 minutes. Blind bake with beans 15 minutes. Remove beans — bake 8–10 minutes until pale golden and dry. Trim edges. Reduce oven to 180°C / 160°C fan / Gas 4.
  3. Cook sliced onions in butter with sugar over medium-low heat for 20–25 minutes until completely soft, golden, and beginning to caramelise. Season. Cool slightly.
  4. Whisk eggs, cream, and milk. Add mustard powder, nutmeg, seasoning, chives if using, and 125g Cheddar.
  5. Spread onions over pastry base. Pour egg mixture over. Scatter remaining 50g Cheddar on top.
  6. Place on baking tray. Bake 30–35 minutes until set with a slight central tremor and golden on top.
  7. Cool in tin 20 minutes. Serve warm.

Notes

Cook onions for 20–25 minutes minimum — properly caramelised onions are the foundation.
Blind bake pastry until pale golden and completely dry.
The filling should have a slight central tremor when it comes out — it sets further as it cools.
Do not overbake — rubbery filling cannot be recovered.
Serve warm not hot for the best texture and cleanest slices.
Stores in fridge for up to 3 days. Freezes for up to 2 months.
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