Welcome to a recipe that's the epitome of comfort food: the classic Onion and Cheddar Quiche. Originating from French cuisine, a quiche is a savory open-faced tart consisting of a pastry crust filled with a creamy custard of eggs and milk or cream. This version takes comfort to the next level with a rich filling of sweet, slowly caramelized onions and the sharp, savory bite of cheddar cheese, all encased in a buttery, flaky crust. It's a versatile masterpiece, perfect for a leisurely brunch, a satisfying lunch with a side salad, or a light yet elegant dinner. Prepare to fill your kitchen with the most incredible aroma!
Onion and Cheddar Quiche
Onion and Cheddar Quiche Ingredients
- 270 g flour (250 g for the dough and 20 g for the filling)
- 130 g cheddar cheese butter
- 80 g butter
- 90 g egg powder
- 90 ml water
- 90 ml milk
- 700 g onions
- 30 g Parmesan or cheddar for topping
- thyme, pepper, salt
- vegetable oil, chicken broth
How to Make Onion and Cheddar Quiche
Mixing egg powder with cold milk and water.
Finely chopping the onions.
Properly cooked onion is the key to this quiche's success.
Mix the egg powder with cold milk and water. Whisk until all the lumps dissolve, then let it sit for 25 minutes. You can replace the water, milk, and powder with 6 medium chicken eggs. If using fresh eggs, simply whisk them with a pinch of salt.
Finely chop the onions. Grease a frying pan with refined vegetable oil, add the regular butter and the chopped onions. Sprinkle with salt and cook over medium heat for 20 minutes.
Properly cooked onions are the key to this quiche’s success. During the cooking process, I recommend adding a small amount of chicken broth in portions. You’ll only need a few tablespoons. The broth will evaporate, helping the onions to caramelize better.
Measuring wheat flour and adding cheddar cheese butter.
Let’s make the dough. Measure out the wheat flour and add the cheddar cheese butter. This recipe uses a pre-made butter with cheese, blended to a creamy consistency. You can substitute it with regular butter and cheddar cheese (2 parts butter to 1 part cheese).
Rubbing the butter into the flour with your hands.
Adding 3 tablespoons of the dissolved egg powder mixture.
Kneading the dough and leaving it to rest in the refrigerator for 30 minutes.
Rub the butter into the flour with your hands. You’ll get bright and cheerful orange crumbs, colored by the cheese.
Add 3 tablespoons of the dissolved egg powder mixture. If you’re using fresh eggs, you’ll need about 45g of the beaten egg mixture.
Knead the dough and let it rest in the refrigerator for 30 minutes, covered with plastic wrap to prevent it from drying out.
Adding wheat flour.
Now, mix the filling. Add the cooled fried onions to the egg mixture. Stir in the wheat flour.
Adding a teaspoon of dried thyme, and salt and freshly ground black pepper to taste.
Distributing the dough in the pan, pressing it against the edges, and trimming the excess.
Pouring the filling into the pan.
Time to season. Add a teaspoon of dried thyme, and salt and freshly ground black pepper to taste. Mix the filling well.
Flour your work surface. Roll out the chilled dough and, using a rolling pin, transfer it to a tart pan with a fluted edge. Press the dough into the pan, fitting it against the sides, and trim any excess. At this stage, you can place the pan with the dough in the freezer for a few minutes.
Preheat the oven to 200°C (400°F). Pour the filling into the pastry shell.
Sprinkling with grated piquant cheese.
Sprinkle with a grated piquant cheese like Parmesan, cheddar, or any other of your choice.
Baking for about 35 minutes.
Place the onion and cheddar quiche in the preheated oven on the middle rack. Bake for about 35 minutes. The exact baking time will depend on your oven’s characteristics and the diameter and height of your pan. When the top of the quiche is golden and the crust is browned, it’s ready to be taken out of the oven.
And there you have it – a beautiful, golden-brown Onion and Cheddar Quiche, ready to be enjoyed! Let it cool for a few minutes before slicing to allow the filling to set perfectly. This dish is wonderful served warm or at room temperature, traditionally accompanied by a simple green salad with a vinaigrette dressing to balance its richness. Leftovers can be stored in the refrigerator for up to 3 days and are just as delicious the next day, gently reheated or even eaten cold. We hope you love making and sharing this timeless classic. Bon appétit!
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