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Onion Quiche

An onion quiche made wellI is delightful served at a dinner party and benefits from being made in advance and eaten just warm or at room temperature.

I prefer to use a 20cm chef’s ring placed onto a silicone baking sheet on a sturdy baking sheet but you can use a 20cm flan tin as long they at least 4cm deep

Pastry

50g butter, cubed and chilled

125g plain flour

1 egg yolk

2 tsp water

Filling

500g onions (peeled weight), thinly sliced

125g butter

300ml double cream

4 egg yolks

 

Put the butter and flour in the bowl of a food processor. Pulse a couple of times to resemble breadcrumbs, add the egg yolk, salt and water, pulse a few more times until the dough starts to come together (you may need a drop more water). Tip out of the processor, pull together, wrap in baking paper and chill for 30 minutes.

Preheat the oven to 180C fan

Roll the pastry out as thin as possible, I find the best way to do this is between 2 sheets of greaseproof paper or cling film. Line 20cm chef’s ring or flan tin with the pastry using spare bits of pastry to patch up any cracks (keep spare pastry for patching after blind baking), prick the bottom and chill again for 30 minutes.

While the pastry is resting, start the onion filling. Slice the onions as thin as possible. Melt the butter in a large pan on a low heat, add the onions and a good pinch of salt, stir to coat then put the lid on to stew them for 5-8 minutes. When the lid is removed the onions will have released a lot of their water. Continue to cook with the lid off until all the moisture has evaporated and there is just butter left in the pan. This will take about 30 – 40 minutes. Tip into a bowl and leave to cool completely.

Line the pastry case with greaseproof paper, fill with baking beans or rice and bake for 15 to 20 minutes or until the pastry is a light golden colour. Remove the beans or rice and paper and leave the case to cool a little.

When ready to cook, preheat the oven to 180C fan.

Once the onions are completely cooled, add the egg yolks, cream and a good grinding of black pepper, taste and add salt if necessary. Carefully pour the filling into the tart case and bake for 30-40 minutes. Leave to cool for at least 30 minutes and best eaten at room temperature.

Onion quiche

Onion Quiche

Jules
An onion quiche made wellI is delightful served at a dinner party and benefits from being made in advance and eaten just warm or at room temperature.
I prefer to use a 20cm chef's ring placed onto a silicone baking sheet on a sturdy baking sheet but you can use a 20cm flan tin as long they at least 4cm deep
No ratings yet
Prep Time 20 mins
Cook Time 1 hr 10 mins
resting & cooling 1 hr 40 mins
Course Brunch, Starter
Servings 6 people
Calories 348 kcal

Ingredients
  

Pastry

  • 50 g butter cubed and chilled
  • 125 g plain flour
  • 1 egg yolk
  • 2 tsp water

Filling

  • 500 g onions (trimmed weight) thinly sliced
  • 125 g butter
  • 300 ml double cream
  • 4 egg yolks

Instructions
 

  • Put the butter and flour in the bowl of a food processor. Pulse a couple of times to resemble breadcrumbs, add the egg yolk, salt and water, pulse a few more times until the dough starts to come together (you may need a drop more water). Tip out of the processor, pull together, wrap in baking paper and chill for 30 minutes.
  • Preheat the oven to 180C fan
  • Roll the pastry out as thin as possible, I find the best way to do this is between 2 sheets of greaseproof paper or cling film. Line 20cm chef's ring or flan tin with the pastry using spare bits of pastry to patch up any cracks (keep spare pastry for patching after blind baking), prick the bottom and chill again for 30 minutes.
  • While the pastry is resting, start the onion filling. Slice the onions as thin as possible. Melt the butter in a large pan on a low heat, add the onions and a good pinch of salt, stir to coat then put the lid on to stew them for 5-8 minutes. When the lid is removed the onions will have released a lot of their water. Continue to cook with the lid off until all the moisture has evaporated and there is just butter left in the pan. This will take about 30 - 40 minutes. Tip into a bowl and leave to cool completely.
  • Line the pastry case with greaseproof paper, fill with baking beans or rice and bake for 15 to 20 minutes or until the pastry is a light golden colour. Remove the beans or rice and paper and leave the case to cool a little. 
  • When ready to cook, preheat the oven to 180C fan.
  • Once the onions are completely cooled, add the egg yolks, cream and a good grinding of black pepper, taste and add salt if necessary. Carefully pour the filling into the tart case and bake for 30-40 minutes. Leave to cool for at least 30 minutes and best eaten at room temperature.

Nutrition

Calories: 348kcalCarbohydrates: 27gProtein: 7gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 234mgSodium: 61mgPotassium: 237mgFiber: 2gSugar: 5gVitamin A: 1001IUVitamin C: 6mgCalcium: 108mgIron: 2mg
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