This savory Hairy Bikers Cheese And Onion Quiche is made with a buttery shortcrust pastry, filled with sweet, softened onions, a strong mature Cheddar cheese, and a rich egg custard. This recipe creates a deeply comforting quiche, with a crisp pastry holding a cheesy and satisfying filling. It’s a perfect vegetarian centerpiece for a light lunch on a warm day, delicious served warm or at room temperature, and serves 6 people.
Hairy Bikers Cheese And Onion Quiche Ingredients
For the Shortcrust Pastry:
- 250g (about 2 cups) plain flour, plus extra for dusting
- 125g (about 1/2 cup) cold unsalted butter, cut into cubes
- 1 medium egg, beaten
- 1-2 tbsp cold water
For the Cheese and Onion Filling:
- 25g (about 2 tbsp) butter
- 1 tbsp vegetable oil
- 3 large onions, halved and thinly sliced
- 3 medium eggs
- 150ml (about 2/3 cup) double cream
- 150ml (about 2/3 cup) full-fat milk
- 175g (about 1 3/4 cups) mature Cheddar cheese, grated
- 1 tsp Dijon mustard (optional)
- Salt and freshly ground black pepper
How To Make The Hairy Bikers Cheese And Onion Quiche
- Make the pastry: In a large bowl, rub the cold, cubed butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. Stir in the beaten egg and 1 tablespoon of cold water with a knife until it starts to come together. Add the second tablespoon of water if needed. Form the dough into a ball, wrap it in cling film, and chill in the refrigerator for 30 minutes.
- Line the quiche tin: Preheat your oven to 200°C (180°C Fan) / 400°F / Gas Mark 6. Roll out the chilled pastry on a lightly floured surface and use it to line a 23cm (9-inch) loose-bottomed flan or quiche tin. Press it gently into the sides and trim the excess. Prick the base all over with a fork.
- Blind bake the pastry: Line the pastry case with baking parchment and fill it with ceramic baking beans or dried rice. This is called blind baking and it ensures the pastry base stays crisp. Bake for 15 minutes.
- Finish the blind bake: Carefully remove the paper and beans, then return the empty pastry case to the oven for another 5-10 minutes, or until it is dry and a light golden colour. Set aside.
- Cook the onions: While the pastry bakes, melt the butter and oil in a large frying pan over a low heat. Add the sliced onions and cook them very gently for 20-25 minutes, stirring occasionally, until they are very soft, sweet, and lightly caramelised.
- Prepare the custard: In a large jug, whisk together the eggs, double cream, milk, and Dijon mustard (if using). Season well with salt and plenty of freshly ground black pepper.
- Assemble the quiche: Spread the softened onions evenly over the bottom of the baked pastry case. Sprinkle about two-thirds of the grated Cheddar cheese over the onions.
- Bake the quiche: Carefully pour the egg and cream mixture over the cheese and onions. Sprinkle the remaining cheese on top. Bake for 25-30 minutes, or until the filling is golden brown and has just set. It should still have a slight wobble in the middle.
- Cool before serving: Let the quiche stand in the tin for 10-15 minutes to allow the filling to set completely before you remove it. Serve warm or at room temperature.
Recipe Tips
- Cook the Onions Slowly: Do not rush this step. Cooking the onions slowly over a low heat is the key to a delicious quiche. This process caramelizes their natural sugars, making them sweet and tender and providing a deep, rich flavour base that contrasts beautifully with the sharp cheese.
- Use a Strong Cheese: The flavour of the cheese needs to stand up to the creamy custard and sweet onions. A mild Cheddar will get lost. Use a good quality strong or extra-mature Cheddar for a robust, tangy, and satisfying taste.
- Let the Onions Cool Slightly: After cooking the onions, let them cool down for a few minutes before spreading them in the pastry case. Adding piping hot onions can begin to scramble the egg mixture as you pour it in.
- Don’t Overbake the Filling: The perfect quiche custard should be silky and smooth, not firm and rubbery. Take it out of the oven when it’s mostly set but still has a slight jiggle in the very center. It will continue to cook and set from the residual heat as it cools.
What To Serve Cheese And Onion Quiche
This classic Hairy Bikers Cheese And Onion Quiche is a versatile star. For a simple and delicious lunch, serve a slice with a crisp green salad and some juicy, ripe tomatoes. It also pairs wonderfully with a spoonful of tangy chutney or a dollop of relish to cut through the richness. For a more substantial meal, it’s great with a side of coleslaw or some fluffy new potatoes.
How To Store Cheese And Onion Quiche Leftovers
- Refrigerate: Store leftover quiche well-covered or in an airtight container in the refrigerator for up to 3-4 days. It is delicious eaten cold, straight from the fridge, or can be brought to room temperature before serving.
- To Reheat: The best way to reheat the quiche is in the oven. Place slices on a baking sheet in a preheated oven at 160°C (325°F) for 15-20 minutes until warmed through. This method helps to keep the pastry nice and crisp.
Hairy Bikers Cheese And Onion Quiche Nutrition Facts
- Serving Size: 1 slice (1/6th of the quiche)
- Calories: 595 kcal
- Total Fat: 47g
- Saturated Fat: 26g
- Total Carbohydrate: 28g
- Sugars: 6g
- Protein: 17g
Frequently Asked Questions
- Do I have to make my own pastry? No, you don’t. A good-quality store-bought block or pre-rolled sheet of shortcrust pastry is a fantastic time-saver. You will still need to follow the important step of blind baking the pastry case before you add the filling.
- Can I use a different type of cheese? Yes, this quiche is very adaptable. Other strong, hard cheeses work well. Try using Gruyère for a nutty flavour, Red Leicester for a lovely colour, or even a salty, crumbly Lancashire cheese for a different texture.
- My quiche had a “soggy bottom.” What went wrong? This is the most common quiche problem and it’s almost always because the pastry case was not properly blind-baked. It is essential to pre-bake the empty pastry case until it is sealed, dry, and golden before the wet filling is added.
- Can I freeze this quiche? Yes, this quiche freezes well. Once baked, allow it to cool completely. You can then wrap the whole quiche or individual slices securely in cling film and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven.
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Hairy Bikers Cheese And Onion Quiche Recipe
Description
This is the ultimate Hairy Bikers Cheese And Onion Quiche, a foolproof recipe for a vegetarian classic. It features a crisp, homemade shortcrust pastry filled with a rich and creamy custard, sweet, slow-cooked onions, and plenty of tangy mature Cheddar cheese. Perfect for lunch, dinner, or a picnic.
Ingredients
For the Pastry:
For the Filling:
Instructions
- Make and chill pastry: Make the shortcrust pastry by rubbing butter into flour, then binding with the egg and cold water. Chill for 30 minutes.
- Blind bake: Preheat oven to 200°C (180°C Fan). Line a 23cm (9-inch) quiche tin with the pastry. Prick the base, line with baking paper, fill with baking beans, and bake for 15 minutes. Remove beans and bake for another 5-10 minutes until golden.
- Cook onions: While pastry bakes, slowly cook the sliced onions in butter and oil for 20-25 minutes until very soft and sweet. Let cool slightly.
- Assemble and bake: Reduce oven to 180°C (160°C Fan). Spread the onions and most of the cheese in the pastry case. Whisk eggs, cream, milk, and mustard, then pour into the case. Top with remaining cheese. Bake for 25-30 minutes until set with a slight wobble.
- Cool and serve: Let the quiche cool in the tin for at least 10 minutes before slicing.
