James Martin Cheese And Onion Quiche

This easy and delicious James Martin Cheese and Onion Quiche is a creamy and savory dish perfect for lunch or dinner. With a simple homemade pastry and a rich filling, it’s made with ingredients you likely already have. Feel free to swap the cheese or herbs for a customized twist!

Ingredients Needed

For the pastry:

• 250g/9oz plain flour (all-purpose flour)
• 125g/4½oz unsalted butter, chilled and diced
• 25g/1oz Parmesan, grated (or similar vegetarian hard cheese)
• 4–5 tbsp iced water
• 1 tsp cider or white wine vinegar

For the filling:

• 4 onions, each cut into 8 wedges through the root
• 2 garlic cloves, unpeeled and left whole
• 2 tbsp olive oil
• 4 free-range eggs, plus 3 free-range egg yolks
• 300ml/10fl oz double cream (heavy cream)
• 2 tsp Dijon mustard
• 1 sprig rosemary, leaves picked and finely chopped
• 2 tbsp chopped fresh flatleaf parsley
• 100g/3½oz cheddar or gruyère, coarsely grated
• Salt and freshly ground black pepper

How To Make Cheese And Onion Quiche

1. Make the pastry: Tip the plain flour into a large bowl. Add the chilled butter and, using a palette or butter knife, cut the butter into the flour until the pieces are half their original size. Use your fingertips to continue rubbing in until only small pieces of butter are visible. Add the grated Parmesan and season with salt and pepper.
2. Bring the pastry together: Make a well in the center of the ingredients, add the iced water and vinegar, and mix using a palette knife. Bring the dough together using your hands, shape it into a ball, flatten it into a disc, cover it, and chill for 2 hours until firm.
3. Line the tart tin: Lightly dust a work surface with flour, roll the pastry out into a disc about 2–3mm thick, and line a 20cm/8in loose-bottomed tart tin. Trim any excess pastry from the edges, prick the base with a fork, and chill for 20 minutes. Preheat the oven to 200°C/180°C Fan/Gas 6 (400°F/350°F Fan/Gas 6).
4. Bake the pastry case: Line the pastry case with kitchen foil or baking paper, fill it with baking beans or rice, and bake on a baking tray for 15 minutes, or until the edges are just golden. Remove the foil and beans, then bake for a further 5 minutes to dry out the base.
5. Make the filling: Increase the oven temperature to 210°C/190°C Fan/Gas 6½ (410°F/375°F Fan/Gas 6½). Tip the onions and garlic into a roasting tin, drizzle with olive oil, and roast for 20 minutes until softened and browned at the edges. Remove the garlic and set aside. Flip the onions over and roast for an additional 10 minutes until golden. Let cool.
6. Prepare the egg mixture: In a bowl, whisk together the eggs and egg yolks. Add the double cream (heavy cream), Dijon mustard, rosemary, and parsley. Season well with salt and pepper. Squeeze the roasted garlic from its skins into the egg mixture and whisk to combine.
7. Assemble the quiche: Scatter the roasted onions and all but 2 tablespoons of grated cheese into the baked pastry case. Pour the egg mixture over the top and sprinkle with the remaining cheese.
8. Bake the quiche: Bake for 30 minutes or until the filling is golden brown and set. Serve warm or at room temperature.

Recipe Tips

• Chill the pastry before baking: This helps prevent the pastry from shrinking during baking, keeping it crisp and tender.
• Use chilled butter: Cold butter gives the pastry its flaky texture. Don’t let it warm up before mixing.
• Let the onions cool: After roasting, let the onions cool before adding them to the filling to avoid making the mixture too runny.
• Season the filling well: Don’t forget to taste and adjust the seasoning, especially the salt and pepper, to enhance the flavors.
• Check the quiche for doneness: The quiche is ready when the filling is golden brown on top and firm to the touch. Don’t overbake.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover quiche cool to room temperature. Once cooled, cover and store it in the fridge for up to 3 days.
• Freeze: After cooling, wrap the quiche tightly in plastic wrap and foil before freezing. It can be kept in the freezer for up to 2 months. To serve, thaw in the fridge overnight before reheating.
• Reheat: Preheat the oven to 180°C/350°F. Cover the quiche with foil and bake for 10–15 minutes, or until heated through.

Nutrition Facts

Serving Size: 1 slice (approximately 1/8 of a 9-inch quiche)

• Calories: 255
• Total Fat: 16.4g
• Saturated Fat: 7.4g
• Cholesterol: 47mg
• Sodium: 343mg
• Potassium: 161mg
• Total Carbohydrate: 21.6g
• Dietary Fiber: 1g
• Sugars: 1.5g
• Protein: 7.3g

Try More James Martin Recipes:

• James Martin Tomato Soup Recipe
• James Martin Marshmallow
• James Martin Coq Au Vin Recipe
• James Martin Potato Gratin