Easiest Cheese Onion Quiche Recipes

STICKY ONION & CHEDDAR QUICHE

Steps:

• To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
• Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin (see picture, above left). Chill in the fridge or freezer for 20 mins.
• Heat oven to 200C/fan 180C/gas 6. While the pastry is chilling, heat the butter in a pan and cook the onions for 20 mins, stirring occasionally, until they become sticky and golden. Remove from the heat.
• Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
• Meanwhile, beat the eggs in a bowl, then gradually add the cream. Stir in the onions and half the cheese, then season with salt and pepper. Carefully tip the filling into the case, sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.

ONION QUICHE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Over medium-low heat melt butter in a large saucepan. Add onions and cook slowly, stirring occasionally, until onions are soft.
• In a small bowl, beat together eggs and cream. Stir in cheese. Spread onions in bottom of pastry shell. Pour egg mixture over onions.
• Bake in preheated oven for 30 minutes, or until eggs have set.

EASY BROCCOLI QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch deep-dish pie pan with crust.
• Melt 2 tablespoons butter in a large saucepan over medium-low heat. Add onion, garlic, and broccoli. Cook slowly, stirring occasionally, until vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
• Combine eggs and milk. Season with salt and pepper. Stir in remaining 1 tablespoon melted butter. Pour egg mixture over vegetables and cheese.
• Bake in preheated oven until center has set, 30 to 50 minutes.

EASIEST CHEESE & ONION QUICHE

Steps:

• Preheat the oven to 180C (360F)
• Generously grease a pie dish with butter and then sprinkle a little bit of the flour across the bottom of the dish.
• Whisk the eggs, milk and dijon mustard together in a jug.
• In a saucepan, heat a little olive oil over a medium heat. Saute the onions until they are soft, but not quite browned.
• Transfer the onions to the pie dish.
• Add the grated cheeses, and then add the rest of the flour and use a spatula to mix it it all together.
• Sprinkle the goats cheese over the top, then pour the egg mixture over.
• Sprinkle the smoked paprika on the top.
• Place in the oven for 35-40 minutes. It will be browned, but still a little wobbly, and should have puffed up a little.
• Let rest for 5-10 minutes before tucking in. It will sink back down again as it cools - that is fine.

EASY QUICHE RECIPE

Steps:

• Preheat oven to 375°F.
• Unroll pie crust and press into a 9" pie plate, crimping the top edges if desired.
• In a large bowl, whisk together eggs, milk, salt and pepper.
• Sprinkle ham, 1 cup of cheese, and green onions into the pie crust and pour the egg mixture over top. Sprinkle remaining ½ cup cheese on top of egg mixture.
• Bake for 35-40 minutes until the center is completely set. Let cool for 5-10 minutes before slicing and serving.

CHEESE AND ONION QUICHE

Steps:

• Prepare a homemade or store-bought crust in advance so it can be chilled and partially baked (up to 3 days in advance).
• Preheat oven to 375°F.
• Place crust in ungreased quiche, pie or tart dish.
• Cover with parchment paper to fill mold. Fill dish with pie weights (or beans).
• Bake 15 minutes or until edges are slightly golden. Remove parchment and pie weights. Using a fork, prick holes and bake 7 minutes until bottom of crust appears set and no longer wet. Remove from oven and allow to cool (or cover and refrigerate if making ahead) before filling.
• Reduce oven to 350°F.
• Optional: Caramelize onion on the stovetop. Add oil and onion to a pan over medium heat stirring occasionally, sauté for 10 minutes. Reduce heat to low and continue to stir for 10 minutes. Remove from heat and drain excess oil.
• In a large mixing bowl or stand mixer fitted with the whisk attachment, beat eggs, cream, salt and pepper 1 minute on high or until well combined.
• Whisk in onion, gruyere, salt and pepper.
• Pour filling into crust. Tent or use a pie crust shield to prevent over browning. Bake until edges are set (about 35-40 minutes). Center should be slightly jiggly when you tap on the edge of the dish. Do not overbake.
• Allow to cool 10-15 minutes before slicing to serve. Optional: Garnish with herbs or cheeses. Serve warm or at room temperature.

EASIEST CHEESE QUICHE

Steps:

• Gather the ingredients. Preheat the oven to 375 F.
• Let refrigerated crust stand at room temperature for 15 minutes, then gently unroll. Place in a 9-inch pie pan , press into bottom and up sides, and flute edges. Be careful not to stretch the pie crust as you work, because if you do, it will shrink during baking.
• Sprinkle cheese into the bottom of the pie crust; set aside.
• In a medium-sized bowl, combine the eggs, milk, cream, flour, chives, salt, and pepper, and beat with a wire whisk until the mixture is smooth and incorporated.
• Pour the custard mixture carefully over the cheeses in the crust.
• Bake the quiche for 40 to 50 minutes until the quiche is puffed, golden brown, and set. Let stand for 5 minutes before cutting into wedges. Serve and enjoy.

A CLASSIC CHEESE AND ONION FLAN

Steps:

• Gather the ingredients.
• Place the flour, butter (or butter and lard mix), and salt into a large, roomy mixing bowl. Rub the butter into the flour until it resembles sand.
• Add the water a little at a time and bring the mixture together to create a soft dough.
• Form the pastry into a disc, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
• While the pastry is resting, prepare the filling.
• Heat the butter and oil in a saucepan. Once melted, add the sliced onion and sauté over medium heat to soften (but not brown). Place the softened onion onto a dinner plate and leave to cool.
• Preheat the oven to 400 F / 204 C. Roll the pastry to 5 millimeters thickness and line a greased, 10-inch loose-bottomed tart tin. Chill in the refrigerator while you make the remaining filling.
• Put the eggs into a large measuring jug and whisk them. Add the cooled onion, grated cheese, and parsley. Stir in the milk. Season with a little salt and black pepper.
• Take the pastry case from the refrigerator, place it on the middle shelf of the preheated oven, and carefully pour in the egg-cheese mixture until it is two-thirds full. Do not overfill as the flan will rise while cooking.
• Bake for 25 to 40 minutes until the top is golden brown and set, but not completely solid when gently pressed in the center.
• Remove from the oven and rest for 5 minutes before serving.
• The flan is lovely warm but can also be eaten cold.

SWISS CHEESE 'N' ONION QUICHE

Steps:

• Spread 1 tablespoon butter over bottom of pastry shell; set aside. In a skillet, saute onion in remaining butter until tender. Spread in pastry shell. Toss Swiss cheese with flour; sprinkle over onion. In a bowl, whisk the eggs, cream and salt. Pour evenly over cheese., Bake, uncovered, at 400° for 10 minutes. Reduce heat to 325°; bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

ONION CHEDDAR QUICHE

Steps:

• Saute onions in butter.
• Beat eggs & add milk, salt, pepper, basil and onions.
• Divide cheese in half, and spread evenly in bottom of each piecrust.
• Pour milk mixture over cheese in both pies.
• Bake at 400 degrees for 35-40 minutes.
• Allow to set 5 minutes before serving.

KAREN'S CHEESE AND ONION QUICHE

Steps:

• Make the pastry (recipe from Bbcgoodfood website). Chill for 30 mins minimum. Whilst pastry chills, chop onions, and sauté with the sugar, in butter for 5-10 minutes. When cool,mix with cheese,and plenty of seasoning. Blind bake pastry case in 20 cm quiche/tart tin. Add cheese and onion filling to cooked pastry case. Mix eggs and milk,and pour into quiche tin. Bake for 50 mins on 170 fan/ 180 conventional oven. When cool enough to handle, remove quiche from tin.