Delia Smith Cheese and Onion Quiche

Name: Delia Smith Cheese and Onion Quiche
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 175g plain flour; 75g unsalted butter; 1 egg yolk; 2 medium onions; 150g mature Cheddar cheese; 3 large eggs; 200ml double cream; 100ml whole milk

This classic cheese and onion quiche is rich, savoury, and beautifully creamy with a crisp, buttery pastry base. The filling is softly set, packed with sweet onions and sharp mature cheese, and finished with a light custard that melts in the mouth. It is a straightforward recipe suitable for confident beginners and relaxed weekend baking. From start to finish, allow around 1 hour and 30 minutes including chilling and baking time.

Ingredients

For the pastry

175g plain flour
75g cold unsalted butter, cut into cubes
1 egg yolk
2 to 3 tbsp cold water
A pinch of salt

For the filling

2 medium onions, finely sliced
25g unsalted butter
150g mature Cheddar cheese, grated
3 large eggs
200ml double cream
100ml whole milk
Salt and freshly ground black pepper
A pinch of nutmeg, optional

How to Make Delia Smith Cheese and Onion Quiche

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the quiche cooks evenly and sets properly.
Make the pastry: Put the flour and salt into a bowl, then rub in the cold butter until the mixture looks like fine breadcrumbs. Stir in the egg yolk and enough cold water to bring it together into a soft dough.
Chill and line the tin: Wrap the pastry and chill for 30 minutes. Roll it out and line a 23cm loose based tart tin. Prick the base with a fork and chill again for 10 minutes.
Blind bake: Line the pastry with baking parchment and baking beans. Bake for 15 minutes, remove the beans and paper, then return to the oven for 5 minutes until lightly golden.
Cook the onions: Melt the butter in a frying pan and cook the sliced onions gently for 10 to 15 minutes until soft and lightly golden. Leave to cool slightly.
Mix the filling: Beat the eggs in a bowl, then stir in the cream, milk, seasoning, and nutmeg if using. Add the grated cheese and cooked onions.
Assemble and bake: Pour the filling into the pastry case. Bake for 30 to 35 minutes until just set with a gentle wobble in the centre.
Cool and serve: Leave the quiche to rest for 10 minutes before slicing. This helps the filling settle and makes cutting easier.

Tips

How do I stop the pastry going soggy?

Blind baking the pastry fully and sealing it with a light golden finish before adding the filling helps keep the base crisp.

Can I make this quiche ahead of time?

Yes, it can be baked a day in advance and kept chilled. Reheat gently or serve at room temperature.

What cheese works best?

A mature Cheddar gives the best flavour, but a mix of Cheddar and Gruyère also works well.

Serving Suggestions

Serve warm with a green salad and vinaigrette
Pair with roasted tomatoes or steamed greens
Enjoy cold as part of a picnic spread

Storage

Room temperature

The quiche can sit out for up to 4 hours once cooled, covered lightly.

Refrigerator

Store in an airtight container for up to 3 days. Bring to room temperature before serving if possible.

Freezing

Freeze whole or in slices for up to 2 months. Defrost overnight in the fridge and reheat gently.

Nutrition

Calories: 420 kcal
Carbohydrates: 26g
Protein: 14g
Fat: 30g
Saturated Fat: 18g
Sodium: 480mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I make this quiche without cream?

Yes, you can replace the cream with extra milk, but the texture will be slightly lighter and less rich.

What size tin is best for this quiche?

A 23cm loose based tart tin gives the ideal depth and even cooking.

Can I add bacon or ham?

Yes, add around 100g of cooked bacon or ham, chopped finely, to the filling before baking.

Can this quiche be served cold?

Yes, it slices well when cold and is perfect for lunches and picnics.