Delia Smith Cheese and Onion Quiche

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

Delia Smith Cheese and Onion Quiche

Recipe by Milli Rose

0.0 from 0 votes

Course: MainCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A classic British cheese and onion quiche with a crisp pastry base and rich, creamy filling.

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

Directions

• Preheat the oven and prepare the pastry.
• Blind bake the pastry case until lightly golden.
• Cook the onions gently until soft.
• Mix eggs, cream, milk, cheese, and onions.
• Pour into pastry case and bake until just set.

Notes

• Rest the quiche before slicing for cleaner cuts.
• Serve warm or cold depending on preference.
• Freezes well for make-ahead meals.