Cheese & Onion Quiche©


Chive Pastry
  • 9.8oz -280g plain flour (sifted)
  • 4.9oz-140g lard (cold & cubed)
  • 8 tablespoons cold water
  • Pinch of salt
  • 1 egg yolk (free-range)
  • 1 ½ tablespoons fresh chives (chopped)
  • 1x whisked egg yolk (for glaze only)
Quiche Filling
  • 5 medium eggs (free-range)
  • 3.3 fl oz-100ml whole milk
  • 2 large onions (thinly sliced)
  • 8.4 fl oz-250ml double cream
  • 7oz-200g mature cheddar cheese (grated)
  • Salt & pepper
  • 5.2oz-150g new potatoes (skin o- sliced medium, cooked)
  • 1oz-30g unsalted butter
  • 1 teaspoon cayenne pepper


  1. Make the pastry. In a large mixing bowl, add the flour and lard. Rub together using your fingers until it resembles fine breadcrumbs, really take your time to do this. Add the salt, & chives and stir it through. Make a well in the middle of the dry mix and add the water and whole (not whisked) egg yolk. Knead together until it is a firm but smooth dough. Roll into a ball, wrap it in cling-film and pop it into the fridge for 30 minutes
  2. Preheat the oven to 392˚f/200˚c regular oven or 356˚f /180˚c fan assisted oven, with a baking try inside
  3. Remove the pastry from the fridge and roll out onto a lightly floured surface using a lightly floured rolling pin. Keep rotating the pastry as you roll it to get it evenly rolled out to a thickness of approximately a £1 coin. Drape the pastry over a greased 22cm/9" fluted tart/flan tin, pressing it into the ridges and ensuring all the base and sides of the tin are covered. Using a small sharp knife, cut away the overhang to provide neat edges.
  4. Lightly prick the base all over with a fork, brush it all with the egg glaze and pop it into the oven for 20 minutes. Remove from the oven and set to one side. Immediately turn the oven down to 320˚f/160˚c regular oven or 284˚f /140˚c fan assisted oven
  5. Whilst the pastry is in the oven, add the potatoes to boiling salted water and a pan over a medium/high heat for 10 minutes. Drain and set to one side. Follow by adding the sliced onion and butter to a pan over a medium/low heat for 20 minutes until soft and sticky. Keep checking on them so they don't burn. Remove from the heat and set to one side
  6. In a large mixing bowl, add the 5 eggs and best together. Gradually add the milk and cream and keep beating. Add the cayenne pepper, salt, pepper, onion mix and ¾ of the grated cheese and stir with a spoon until well combined
  7. Layer the pastry case with the sliced cooked potato, season the potato layer lightly and pour the egg mixture over the top. Follow by sprinkling the remaining cheese on the top. Bake on top of the oven tray for 45 minutes
  8. Remove from the oven and serve hot or cold with any side of your choice

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