This Mary Berry cheese and onion quiche is a true British classic, with crisp shortcrust pastry and a softly set, creamy filling. Sweet, gently cooked onions and mature Cheddar give it a rich, savoury flavour without being heavy. It is an easy, reliable bake that suits confident beginners and experienced cooks alike. From start to finish, it takes about 1 hour and 15 minutes.
Ingredients
For the Pastry
- 175g plain flour
- 85g cold unsalted butter, diced
- 1 large egg yolk
- 2 to 3 tbsp cold water
For the Filling
- 1 tbsp butter
- 2 medium onions, finely sliced
- 150g mature Cheddar cheese, grated
- 3 large eggs
- 200ml double cream
- Salt and freshly ground black pepper
- A pinch of freshly grated nutmeg, optional
How to Make Mary Berry Cheese and Onion Quiche
Prepare the Oven and Tin
Preheat the oven to 200°C (180°C fan). Lightly grease a 23cm loose-bottomed fluted tart tin and place a baking tray in the oven to heat.
Make the Pastry
Rub the flour and butter together in a bowl until the mixture resembles fine breadcrumbs. Stir in the egg yolk, then add just enough cold water to bring the dough together. Shape into a ball, wrap, and chill for 20 minutes.
Blind Bake the Pastry Case
Roll out the chilled pastry and line the tin. Prick the base with a fork, line with baking parchment, and fill with baking beans. Bake for 15 minutes, remove the beans and paper, then bake for a further 5 minutes until lightly golden.
Cook the Onions
Melt the butter in a frying pan over low heat. Add the sliced onions and cook gently for 10 to 12 minutes until soft and pale. Set aside to cool slightly.
Mix the Custard and Assemble
Beat the eggs with the double cream and season with salt, pepper, and nutmeg if using. Spread the onions over the pastry base, scatter over the cheese, then pour over the egg mixture.
Bake and Cool
Place the quiche on the hot baking tray and bake for 30 to 35 minutes until just set with a gentle wobble in the centre. Leave to cool for 10 minutes before slicing.
Tips for Best Results
Why is my quiche watery?
Cook the onions slowly until any moisture has evaporated. Excess liquid is the most common cause of a watery filling.
How do I avoid a soggy base?
Blind bake the pastry fully and always bake the quiche on a preheated tray.
Can I use milk instead of cream?
You can, but the texture will be less rich. Double cream gives the best flavour and set.
Which cheese works best?
Mature Cheddar gives a strong, well-balanced flavour that pairs perfectly with onions.
Serving Suggestions
- Serve warm or cold with a green salad
- Add buttered new potatoes for a fuller meal
- Ideal for picnics and lunchboxes
Storage
Room Temperature
Keep for up to 6 hours if serving the same day.
Refrigerator
Store in an airtight container for up to 3 days. Bring to room temperature before serving.
Freezing
Freeze well wrapped for up to 2 months. Defrost overnight in the fridge and reheat gently.
Nutrition Information (per slice)
- Calories: 360 kcal
- Carbohydrates: 22g
- Protein: 11g
- Fat: 26g
- Saturated Fat: 15g
- Sodium: 420mg
Nutrition values are estimates and may vary.
FAQs
Can I make this quiche ahead of time?
Yes, it keeps well and often tastes even better the next day.
Can I add bacon or ham?
Yes, add around 100g of cooked, chopped bacon or ham with the onions.
What size tin should I use?
A 23cm loose-bottomed tart tin gives the best results.
Can I reheat quiche?
Yes, reheat in a moderate oven at 160°C for 15 to 20 minutes.
Mary Berry Cheese and Onion Quiche Recipe
Course: LunchCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesClassic Mary Berry cheese and onion quiche with buttery pastry, soft onions, and mature Cheddar cheese.
Ingredients
175g plain flour
85g unsalted butter
1 egg yolk
2–3 tbsp cold water
2 onions, sliced
150g mature Cheddar
3 eggs
200ml double cream
Directions
- Prepare oven and tin.
- Make and blind bake pastry.
- Cook onions gently.
- Assemble filling and bake until set.
