Caramelised Onion Quiche

Caramelised onion quiche is perfect for lunch or as a simple midweek dinner at home. These are always a hit!
20 minutes
50 minutes
rest in Refrigerator
20 minutes

About this recipe

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.

caramelised onion quiche


Shortcut Pastry

  • 1 store-bought sheet thawed or make your own

Homemade Shortcut Pastry

  • 250 grams plain flour sifted
  • 125 grams of butter (cold)
  • 2 egg yolks
  • 1 lemon rind grated
  • approximately 35 ml of cold water

Creamy Filling

  • 25 grams of butter
  • 3 medium onions sliced into rings
  • 1 egg beaten
  • 150 ml single cream
  • salt and pepper
  • ½ cup cheddar cheese grated (can add a little more)

Notes from Rouba

  • The most important thing to remember with caramelised onion is the heat should be low and slow.
  • Use this recipe to make mini quiches and cupcake-sized quiches for an easy school lunch snack.
  • This freezes up to 3 months. To freeze, cool the baked quiche completely, then cover tightly with plastic wrap.
  • If you are time-poor, use the store-bought shortcrust pastry.


Step 1.

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.

Step 2.

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.

Step 3.

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.

Step 4.

For the cream filling, whisk together the egg and cream, season with salt and pepper and stir in half the grated cheese.

Step 5.

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.

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Creating magic and happy memories with food are my gift for you!
xx Rouba

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