Onion and Cheddar Quiche

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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!

A whole baked onion and cheddar quiche in a tart pan, ready to be served.

Onion and Cheddar Quiche

Cooking: 1 hour
Quantity: 6 Servings
Per serving
Calories: 543 kcal
Proteins: 17 g
Fats: 30 g
Carbohydrates: 47 g

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

A bowl with a whisk mixing egg powder, milk, and water to create the quiche filling.

Mixing egg powder with cold milk and water.

A pile of finely chopped yellow onions on a cutting board.

Finely chopping the onions.

Chopped onions being sautéed in a pan until golden and caramelized.

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.

A bowl of flour with a block of cheddar cheese butter being added to it.

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).

Hands rubbing butter and flour together to create bright orange, cheesy breadcrumbs.

Rubbing the butter into the flour with your hands.

Adding the liquid egg mixture to the flour and butter crumbs in a bowl.

Adding 3 tablespoons of the dissolved egg powder mixture.

A ball of orange-colored quiche dough wrapped in plastic wrap, ready for chilling.

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 a spoonful of wheat flour to the egg and caramelized onion mixture in a bowl.

Adding wheat flour.

Now, mix the filling. Add the cooled fried onions to the egg mixture. Stir in the wheat flour.

Seasoning the quiche filling with dried thyme, salt, and pepper in a bowl.

Adding a teaspoon of dried thyme, and salt and freshly ground black pepper to taste.

Pressing the rolled-out quiche dough into a fluted tart pan.

Distributing the dough in the pan, pressing it against the edges, and trimming the excess.

Pouring the savory onion and egg filling into the unbaked pastry shell.

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 grated Parmesan or cheddar cheese over the top of the quiche before baking.

Sprinkling with grated piquant cheese.

Sprinkle with a grated piquant cheese like Parmesan, cheddar, or any other of your choice.

The onion and cheddar quiche baking in the oven, with the top turning golden brown.

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!