Mary Berry​ Cheese And Onion Quiche Recipe

This cozy Mary Berry Cheese and Onion Quiche is made with a flaky shortcrust pastry, sweet, tender caramelized onions, and a rich, savory custard of eggs, cream, and two types of cheese. The result is a simple and elegant main course that’s perfect for a light lunch, a picnic, or a delicious, fuss-free weeknight dinner. This recipe is a great year-round favorite and serves a crowd of 6 to 8 people.

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Mary Berry Cheese and Onion Quiche Ingredients

For the Shortcrust Pastry:

• 225g (8oz) plain flour, plus extra for dusting
• 125g (4½oz) cold butter, cubed
• 1 medium egg, beaten

For the Filling:

• 1 tbsp olive oil
• 2 medium onions, thinly sliced
• 150g (5oz) mature Cheddar cheese, grated
• 50g (2oz) Gruyère cheese, grated
• 4 medium eggs
• 450ml (15fl oz) double cream
• Salt and freshly ground black pepper, to taste

How To Make Mary Berry Cheese and Onion Quiche

1. Prepare the pastry: In a food processor, pulse the flour and cold butter until the mixture resembles fine breadcrumbs. Add the beaten egg and a tablespoon of cold water, then pulse until the dough just comes together into a ball. Do not overmix. Shape the dough into a disc, wrap it in clingfilm, and chill in the refrigerator for at least 15 minutes.
2. Blind bake the crust: Preheat your oven to 200°C (180°C Fan/Gas 6). Roll the chilled dough out on a lightly floured surface and use it to line a 28cm (11in) loose-bottomed fluted tart tin. Press the pastry gently into the corners. Prick the base and sides with a fork and chill for another 15 minutes. Line the pastry with baking paper, fill with baking beans or uncooked rice, and bake for 15 minutes. Remove the paper and beans, then return the tin to the oven for a further 5-10 minutes until the crust is pale golden. Set aside to cool completely.
3. Caramelize the onions: While the crust is baking, heat the olive oil in a wide-based frying pan over medium heat. Add the thinly sliced onions and a pinch of salt. Cook gently, stirring occasionally, for 20-25 minutes until they are completely soft, sweet, and a deep golden-brown color. Take the pan off the heat and let the onions cool slightly.
4. Assemble the quiche: Reduce the oven temperature to 180°C (160°C Fan/Gas 4). Sprinkle the grated Cheddar and Gruyère cheeses evenly over the cooled, baked pastry case. Distribute the caramelized onions over the cheese.
5. Make the filling and bake: In a large jug or bowl, whisk together the eggs and double cream. Season well with salt and pepper. Carefully pour this egg mixture over the cheese and onions in the pastry case. Place the tin on a hot baking sheet to make it easier to transfer and to help cook the base. Bake for 30-40 minutes, or until the filling is set and the top is a beautiful golden brown. The center should have a slight wobble.
6. Serve: Let the quiche cool for at least 10 minutes before carefully removing it from the tin. Slice and serve warm or at room temperature.

Recipe Tips

• Don’t overwork the pastry: When making the dough, stop mixing as soon as it comes together. Overworking it will develop the gluten and result in a tough, chewy crust instead of a flaky, tender one.
• A “soggy bottom” is the enemy: Blind baking is the secret to a perfectly crisp crust. Make sure to use baking beans to weigh down the pastry and bake until the base is pale golden and looks dry.
• Slow-cook the onions: Caramelizing the onions properly takes time and patience. The low and slow cooking process brings out their natural sweetness, which is a key flavor in this quiche.
• The wobble test: To check if your quiche is done, gently shake the tin. The filling should be mostly firm, but with a slight, gentle wobble in the very center. It will continue to set as it cools.

What To Serve With Cheese And Onion Quiche

This savory quiche is a meal in itself, but it’s delightful when paired with fresh, contrasting flavors. Serve it with a simple, crisp green salad tossed in a light vinaigrette. A side of boiled new potatoes with fresh mint or a rich, classic tomato soup makes it a more substantial meal. For a picnic, serve alongside fresh bread and a jar of homemade chutney.

How To Store Cheese And Onion Quiche Leftovers

• Refrigerate: Store leftover quiche in an airtight container in the refrigerator for up to 3 days. You can enjoy slices cold or reheat them in the microwave for a minute or two, or in a 180°C (350°F) oven until warmed through.
• Freeze: Quiche freezes beautifully. Wrap individual slices or the whole quiche tightly in plastic wrap and then in foil. It can be stored in the freezer for up to 2 months. Thaw in the refrigerator overnight before reheating.

Mary Berry Cheese And Onion Quiche Nutrition Facts

Serving Size: 1 slice (about 1/6th of quiche)

• Calories: 510 kcal
• Total Fat: 40g
• Saturated Fat: 22g
• Cholesterol: 180mg
• Sodium: 450mg
• Total Carbohydrate: 24g
• Dietary Fiber: 1g
• Sugars: 4g
• Protein: 14g

Frequently Asked Questions

• Can I use just one type of cheese? Yes, you can use only Cheddar cheese if you prefer. However, the combination of mature Cheddar for sharpness and Gruyère for its nutty, melting properties gives the quiche a more complex and balanced flavor profile.
• Can I make this recipe without a food processor? Yes, you can make the pastry by hand. Simply rub the cold butter into the flour with your fingertips until it resembles fine breadcrumbs, then mix in the beaten egg and a tablespoon of cold water until a dough forms.
• How do I prevent the quiche from getting a “soggy bottom?” The secret to a crisp bottom is a thorough blind bake. Ensure the pastry case is baked until it is completely dry and a pale golden color before you add the filling. Placing the tin on a preheated baking sheet also helps cook the base from below.

Try More Recipes:

• Mary Berry Roasted Vegetable Quiche​ Recipe
• Mary Berry Quiche Lorraine​ Recipe
• Mary Berry Chicken Pasta Bake​ Recipe