Cheesy Onion Quiche

This is a favourite country recipe from Alsace.


serves 6 - 8
100 g (4 oz) Cheddar cheese, grated
140 g (5 oz) plain flour
75 g (3 oz) cold butter, diced
pinch each salt and cayenne pepper
1 egg, beaten

for the filling

675 g (1 1/2 lb) medium sized onions
75 g (3 oz) butter or margarine
salt and freshly ground pepper
bay leaf
150 ml (1/4 pt) white wine
1 egg
45 ml (3 tbsp) milk
100 g (4 oz) Cheddar cheese, sliced


1. First make the pastry. Mix the grated cheese with the flour, butter and seasonings, until the mixture resembles fine breadcrumbs.

2. Pour in the beaten egg, and mix until the mixture forms a soft but not sticky dough.

3. Turn out onto a floured surface and roll out fairly thickly, then use to line a 20 cm (8 in) quiche dish.

4. Bake blind in a preheated oven at 190°C (375°F) Gas 5 for 10 to 15 minutes or until the pastry is looking golden and crisp.

5. While the pastry is cooking, prepare the filling.

6. Slice the onions. Heat the butter or margarine in a large frying pan, then add the onions, a little salt and pepper, and the bay leaf. Fry over a high heat, stirring constantly, until the onions are golden.

7. Add the wine, and cook over medium heat, stirring frequently until all the liquid has evaporated.

8. Remove the bay leaf. Mix the egg with the milk.

9. Spoon the onion mixture into the cooked pastry case, pressing the filling down well.

10. Arrange the cheese slices on top of the onions, then carefully pour on the egg mixture.

11. Bake in a preheated oven for 15 minutes or until the quiche is golden brown.

12. Serve hot or warm.

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