Mild and sweet, Onion Quiche is a vegetarian lunch or supper dish you can eat hot or cold.
I avoided Onion Quiche for years because I don’t like raw onions (these aren’t) and I don’t like a strong onion flavour (this isn’t). When I finally made this for a vegetarian friend, I realised what I had been missing and now Onion Quiche is one of my favourites.
The onion taste is mild and slightly sweet – it’s something to do with the way they’re cooked – gently fried first and then baked in the quiche filling.
What can you add to Onion Quiche?
- Cheese – 150g grated strong Cheddar cheese in the bottom of the cooked pastry case, before you add the onions, will add some protein and that cheese & onion flavour
- Bacon – 150g cooked chopped streaky bacon is another option.
Making Onion Quiche easier and quicker
Pre-cooked pastry case
- If you are organised and prefer to make your own pastry, you can make and blind-cook pastry cases that you freeze for later. On occasions, I have done this, although I prefer to batch cook the finished quiches so that I have some ready-to-eat meals in the freezer.
- Or you could buy a shortcrust pastry case. This is a great option if you’re short of time or not confident about making pastry (although if this is you take a look at my recipe and method for Pâte brisée, which involves not rolling out the pastry – the bit I hate).
- The third option is to buy ready-made pastry, in a block or ready-rolled. If you’re using my method of making the pastry case you won’t be rolling it out, so buy a block.
Frozen sliced onions
Again you have the option of buying frozen, sliced onions or freezing them yourself – details are here. You will need to cook the onions a little longer – especially if you start from frozen!
- Microplane Spice Mill – I’m a big fan of freshly grated nutmeg and I use a lot of it, especially in quiches. I’ve used a small nutmeg grater for years, but I recently upgraded to a Microplane spice mill. What a difference it makes!
- Splash screen – Reduces fat splashes when you’re frying the onions for the sauce.
If you like this…
Why don’t you try:
For the pastry case:
- 1 recipe Pâte Brisée or 1 ready-made 22-24cm shortcrust pastry case
For the Onion Quiche filling:
- 500 g onions
- 20 g butter
- Freshly ground pepper
- Grated nutmeg
- 3 large eggs
- 250 ml milk
- Set the oven to 200°C fan, gas mark 7
- Peel the onions and slice finely – use the slicing disc of a food processor if you have it.
For the pastry case:
- Press the pastry into the flan dish with your fingers or use a pre-cooked case
- Blind-cook the pastry case for 10 minutes.I.e. put a piece of baking parchment on the pastry and cover with baking beans (to stop the pastry rising)
- Remove the baking parchment and beans and cook the pastry case for a further 10 minutes.
For the Onion Quiche:
- Heat the butter in a large frying pan on MEDIUM heat
- Add the onions to the pan and turn them to coat in butter
- Turn down the heat to LOW and cook the onions gently for about 5 minutes until they are soft, but not brown
- Spoon the onion mixture into the flan case. Season generously with salt and pepper
- Grate some nutmeg over (or sprinkle 2-3ml if pre-grated)
- Blend the eggs and milk, in a processor or with a mixer, and pour the mixture over the onions
- Bake the quiche for 25 minutes, then turn the oven down to 170°C fan, gas mark 5 until golden brown on top.