Caramelised onion quiche is perfect for lunch or as a simple midweek dinner at home. Sweet onions paired with sharp cheddar is a delicious vegetarian dinner.
It’s also pretty easy to whip up a batch of these quiches on weekends for breakfast if you’re feeling like something sweet but savoury. You’ll love the natural sugars in the onions, which make this quiche irresistible.
You can’t go wrong with caramelised onions — they’re always a hit! Here’s my recipe for the best homemade caramelised onion quiche you’ll ever eat! Pair it with the super herb salad for the perfect midweek dinner.
Heat the oven to 220°. Combine the sifted flour and lemon rind in a bowl. Rub the butter in until it looks like fine breadcrumbs. Add egg yolk and water and stir until mixture comes together. Collect pastry and knead lightly on a floured surface to form a smooth, firm dough. Wrap in plastic and refrigerate for 20-30 minutes. Alternatively, use ready to go shortcrust pastry.
While the pastry is resting, melt the butter in a frying pan over low heat. Add the onion rings, cover and cook slowly for about 15 minutes until softened but not brown, stirring occasionally.
Grease a 20 cm tart pan and line with aluminium foil. Roll out the pastry thinly onto a floured surface and then fit into the foil-lined prepared tart pan. Carefully line the pastry with baking paper/parchment paper that extends over the edges of the pan, then pour in pie weights. Blind bake the pastry for about 15 minutes or until pastry is just set.
For the cream filling, whisk together the egg and cream, season with salt and pepper and stir in half the grated cheese.
Reduce oven temperature to 190°. To assemble, spread the caramelised onions evenly over the base of the pastry case. Pour cream filling over the onions and sprinkle with remaining cheese. Bake for approximately 20 minutes until well risen and golden. The filling will be set with a slight wobble in the centre. Let it cool a bit before slicing.
Alternatively, make individual quiches. There’s no need to blind bake the pastry for individual smaller quiches. Place the pastry in a cupcake or mini muffin tin. Spread the caramelised onions evenly over the base and pour cream filling over the onions. Sprinkle with remaining cheese and garnish with chives. Bake for approximately 20 minutes or until cooked through and golden in colour.