Mary Berry​ Cheese And Onion Quiche Recipe

Mary Berry Cheese and Onion Quiche is a British lunchtime staple featuring mature Cheddar and Gruyère cheeses. This vegetarian tart uses slow-cooked onions and a rich double cream custard for a savoury, satisfying finish.

If you do nothing else, cook the onions until they’re soft and golden. That’s the difference between a bitter, crunchy filling and one that’s sweet and mellow. I found that rushing this part ruins the balance against the sharp Cheddar. It takes patience but changes the whole dish because the sugars in the onions need time to release.

I’ve tried a few versions of this quiche and this one from Mary Berry is the one I keep going back to because the shortcrust stays crisp even with the heavy custard. The pastry needs to be cold when it hits the oven. I’ve tried skipping the second chill in the tin, but the sides just slump down. Without that cold rest, the fat melts too quickly and ruins the structure of the tart.

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Mary Berry Cheese and Onion Quiche Ingredients

For the Shortcrust Pastry

• 225g (8oz) plain flour, plus extra for dusting
• 112g (4oz) cold butter, cubed
• 1 medium egg, beaten
• 1 tbsp cold water

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: Put 225g (8oz) plain flour and 112g (4oz) cold, cubed butter into a food processor. Pulse the mixture until it looks like fine breadcrumbs with no large lumps of fat remaining. Pour in one beaten egg and a tablespoon of cold water, then pulse again until the dough starts to clump together. Tip it onto a clean surface and press it into a flat disc. Wrap the dough in clingfilm and leave it in the fridge for at least 15 minutes to rest.
2. Blind bake the crust: Heat your oven to 200°C (400°F/Gas Mark 6) and place a baking tray inside to get hot. Roll the chilled pastry out on a floured surface until it’s about 3cm (1in) wider than your 28cm (11in) tart tin. Line the tin with the dough and press it firmly into the fluted edges. Prick the base all over with a fork and chill for another 15 minutes. Line the pastry with greaseproof paper and baking beans, then bake for 15 minutes on the hot tray. Remove the paper and beans and bake for 5 more minutes until the base is dry to the touch.
3. Caramelise the onions: Pour one tablespoon of olive oil into a wide pan over a low heat. Add two thinly sliced onions and a pinch of salt. Cook them gently for about 25 minutes, stirring every few minutes so they don’t stick or burn. The onions are ready when they turn dark golden and feel very soft. Move them to a plate to cool down before you add them to the tart case.
4. Assemble the quiche: Lower the oven temperature to 170°C (325°F/Gas Mark 3). Scatter 150g (5oz) grated mature Cheddar and 50g (2oz) Gruyère over the bottom of the baked pastry case. Spread the cooled onions on top of the cheese in an even layer. Make sure the filling reaches the edges of the tin so every bite has plenty of onion.
5. Make the filling and bake: Whisk 4 eggs and 450ml (15fl oz) double cream in a large jug. Season with black pepper but go easy on the salt since the cheese is already quite salty. Pour the liquid slowly over the onions and cheese to keep them in place. Slide the tin back into the oven and bake for 35-40 minutes. It’s finished when the top is golden and the centre has a slight wobble when you nudge the tin.
6. Serve: Take the quiche out of the oven and leave it to sit for at least 10 minutes. This resting time lets the custard finish setting so it doesn’t run when you cut it. Slide a knife around the edge and lift the quiche out of the tin. Serve it warm with a side salad or cold for a picnic.

Recipe Tips

• Avoid soggy bottoms. Always bake the pastry on a preheated tray to ensure the base cooks through quickly. This extra heat from the bottom prevents the custard from soaking into the dough before it has a chance to crisp up.
• Grate your own cheese. Pre-shredded cheese is often coated in starch which stops it melting smoothly into the cream. Using a block of mature Cheddar gives you a much better flavour and a silkier texture in the finished tart.
• Keep the butter cold. If the fat melts before it hits the oven, you’ll lose the crumbly texture of the shortcrust. Use your fingertips to handle the dough as little as possible to keep the heat from your hands away.
• Slow down the onions. High heat makes onions bitter, so keep the flame low to draw out their natural sugars. They should be soft and sweet, not crispy or dark brown around the edges.
• Make ahead advice. You can blind bake the pastry case a day in advance and store it in an airtight container at room temperature. This saves time on the day and helps ensure the base is completely dry before you add the liquid.
• Check the wobble. If the quiche is firm to the touch in the middle, you’ve overcooked it and the eggs might turn rubbery. The centre should still move slightly when you shake the tin.

What To Serve With Cheese and Onion Quiche

This tart is lovely alongside a crisp green salad or some buttery new potatoes. A spoonful of tangy tomato chutney on the side helps cut through the richness of the double cream.

For a fuller meal, try serving it with steamed purple sprouting broccoli or roasted vine tomatoes. It works just as well at a room temperature buffet as it does for a warm midweek dinner with a side of coleslaw.

How To Store Cheese and Onion Quiche

Fridge

Wrap leftovers tightly in clingfilm or keep them in an airtight container. It stays fresh and tasty for up to three days. Make sure the quiche is completely cold before you put it in the fridge to stop the pastry from going soft.

Reheat

Put slices on a baking tray in the oven at 160°C (320°F/Gas Mark 3) for 10 minutes. Avoid the microwave as it turns the crisp pastry soft and chewy. If you must use a microwave, use a low power setting and accept the texture change.

Freeze

Use foil to wrap the whole quiche or individual slices in double layers. It will keep well in the freezer for up to two months. Defrost it completely in the fridge overnight before reheating in the oven to get the crust crisp again.

Mary Berry Cheese and Onion Quiche Nutrition Facts

Per serving (1 of 8):

• Calories: 480 kcal
• Protein: 12g
• Fat: 42g
• Carbohydrates: 14g
• Sugar: 3g
• Sodium: 450mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Why did my pastry shrink?

You likely didn’t let the dough rest enough in the fridge before baking. Resting relaxes the gluten and stops the pastry from pulling away from the sides of the tin when it gets hot.

Can I use single cream for Mary Berry Cheese and Onion Quiche?

No, you need the higher fat content of double cream to get a stable, rich custard that sets properly. Single cream is too thin and will likely result in a watery mess that never firms up.

What can I use instead of Gruyère?

You can swap it for Emmental or extra mature Cheddar if you prefer a sharper flavour. Just make sure it is a hard cheese that melts well to maintain the right consistency.

How do I stop the pastry from breaking when I roll it?

Make sure you don’t add too much water to the dough, as this makes it tough. If it starts to crack, let it sit at room temperature for five minutes before you try rolling it again.

Can I bake this quiche in a fan oven?

Yes, just reduce the temperature by 20°C (68°F) to stop the top browning too fast. A lower temperature helps the custard bake evenly without curdling.

Try More Recipes:

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