Why you’ll love this recipe

Quiches are one of my favourite meals. They’re not only simple to make but also wonderfully versatile, allowing me to bake them all year round with a wide variety of seasonal produce. I love experimenting with different ingredient combinations, and so far, every attempt has been a delicious success!

Did you know that quiches have a fascinating history? They originated in the Lorraine region of France during medieval times as a humble, rustic dish created by farmers using simple, everyday ingredients like eggs, cream, and onions. In fact, the word “quiche” comes from the German word “kuchen,” meaning cake—a nod to the blend of French and German influences in the region. Over time, quiches evolved from a practical farmhouse meal into a refined classic enjoyed all over the world.

With the bitter cold outside, I decided to embrace the chill by making a classic, comforting quiche with a timeless flavour pairing: onion and cheese. There’s something so satisfying about the way the sweetness of caramelised onions melds with the rich, creamy saltiness of cheese—it’s the culinary equivalent of wrapping up in a cosy blanket. When I lived in England, cheese and onion pastries were one of my go-to snacks. Their savoury goodness was the perfect pick-me-up on grey, drizzly afternoons. Inspired by those nostalgic treats, I thought this combination would translate beautifully into a quiche. Spoiler alert: it absolutely does!

This Cheese and Onion Quiche turned out hearty and packed with flavour. The caramelised onions add a sweet richness that perfectly complements the tangy cheese, creating a balance that feels indulgent yet comforting. There’s something so satisfying about how versatile quiches can be—simple ingredients coming together to create something truly special. What about you? Do you have a favourite quiche flavour combination, or is there one you’ve been meaning to try?

Notes on ingredients

Onions: I use Roscoff onions because their mild and sweet flavour makes them perfect for a quiche. Their natural sweetness adds depth to the dish without overpowering the other ingredients.
Scallions: Scallions bring a subtle, oniony flavour that adds a fresh, aromatic note to the quiche. Their delicate taste perfectly complements the sweetness of Roscoff onions. While adding scallions enhances the flavours, you can easily leave them out if you prefer a simpler flavour profile.
Cheddar: While traditional French quiche recipes typically use Gruyère or Emmental, I prefer cheddar for its sharp, tangy flavour. It adds a rich depth to the dish and beautifully balances the sweetness of the onions.
Parmesan: The salty, nutty flavour of Parmesan pairs wonderfully with cheddar, adding even more depth to the quiche. That said, using just cheddar and skipping the Parmesan works equally well if you prefer to keep things simpler.
Eggs: It’s best to use eggs at room temperature when making a quiche, as they blend more easily into the mixture, resulting in a smoother texture. This helps the quiche set perfectly without any unpleasant inconsistencies. Simply take the eggs out of the fridge about 30 minutes before you start the recipe.
Crème fraîche: Crème fraîche is the best choice for a quiche (compared to sour cream) due to its richer, smoother texture and milder flavour. Sour cream tends to be tangier and more pronounced, whereas crème fraîche adds a luxurious creaminess that blends seamlessly with the eggs and other ingredients. Its thicker consistency also helps the mixture set beautifully.
Crème liquide: A combination of crème fraîche and crème liquide (double cream) creates a lighter, smoother texture, ensuring the quiche is creamy without feeling overly heavy.
Dijon mustard: Brushing the inside of the pastry with Dijon mustard adds a tangy, slightly spicy kick that enhances the overall flavour of the quiche. It’s a small addition that makes a big difference!

Tips for the best Rustic Cheese and Onion Quiche

Pastry: Pre-made pastry is a fantastic option if you’re short on time. With store-bought pastry, you can still achieve a buttery, flaky crust that works perfectly for quiches. It’s particularly helpful for beginners or when you need to whip up a quick meal without compromising on quality. Simply roll it out, press it into your tart tin, and you’re ready to go!
Caramelised onions: Cook the onions low and slow. Start by slicing your onions thinly and heating a pan with a little oil or butter over low to medium heat. Add the onions with a pinch of salt to draw out their natural moisture. Stir occasionally to prevent sticking, but don’t rush the process—caramelisation can take 30-40 minutes. If they start to stick or brown too quickly, add a splash of water to deglaze the pan. The result will be golden, sweet onions with deep, rich flavour, perfect for enhancing your quiche.
Cheeses: Always choose high-quality cheeses for your quiche to elevate its flavour and texture. A well-aged cheddar brings a richer, more complex taste compared to cheaper options. When possible, grate the cheese yourself rather than using pre-shredded, as it avoids added anti-caking agents that can affect the texture.

Frequently Asked Questions

Can I make the quiche ahead of time?

Absolutely! Quiches are perfect for preparing ahead. You can bake it the day before, then store it in the fridge and reheat gently in the oven before serving. Alternatively, you can prepare the filling and pastry separately and assemble just before baking.

How long does quiche last in the fridge?

A cooked quiche can be stored in the fridge for up to 3 days. Be sure to cover it tightly with cling film or store it in an airtight container to keep it fresh.

Can I freeze the quiche?

Yes, quiche freezes well. Once cooled, wrap it tightly in cling film or aluminium foil and freeze for up to 3 months. To reheat, defrost overnight in the fridge and warm in the oven until heated through.

Can I use different types of onions?

Absolutely! While Roscoff onions are ideal for their mild sweetness, you can use yellow, red, or even shallots as substitutes. Just note that the flavour may vary slightly depending on the onion type.

Can I add or substitute other ingredients?

Definitely! Quiches are incredibly versatile. You can add cooked vegetables like spinach, mushrooms, or roasted peppers, or proteins like bacon, ham, or smoked salmon. Just ensure any added ingredients are cooked and drained of excess moisture before mixing into the filling.

What size dish should I use?

The typical dish used for quiche in France is a 24 cm (9-inch) quiche or tart tin. This size is perfect for serving 6-8 people and provides the ideal balance of filling and crust. You can adjust the size depending on the number of servings, but a 24 cm (9-inch) dish is the most common for traditional quiches.