Delia Smith Cheese and Onion Quiche Recipe

Delia Smith Cheese and Onion Quiche Recipe is made with a generous amount of meltingly tender onions, slowly caramelized to a deep mahogany brown to bring out their natural sweetness. It is encased in a crisp, nutty wholemeal pastry shell infused with mustard and mature Cheddar, then bound together with a rich savory custard of eggs and double cream. This deeply savory tart is the perfect centerpiece for a vegetarian supper or a sophisticated picnic spread, offering a comforting warmth that pairs beautifully with crisp salads.

Delia Smith Cheese and Onion Quiche Recipe Ingredients

• For the cheese pastry:
  • 75g (3 oz) plain flour
  • 75g (3 oz) wholemeal flour
  • 75g (3 oz) butter (or a mix of butter and lard)
  • 40g (1½ oz) strong Cheddar cheese, finely grated
  • 1 tsp English mustard powder
  • Pinch of cayenne pepper
  • Salt
  • Cold water, to mix
• For the filling:
  • 700g (1 lb 10 oz) onions, peeled and sliced
  • 25g (1 oz) butter
  • 1 tbsp olive oil
  • 2 large eggs
  • 150ml (¼ pint) double cream (or crème fraîche)
  • 50g (2 oz) mature Cheddar or Gruyère cheese, grated
  • Salt and freshly milled black pepper

How To Make Delia Smith Cheese and Onion Quiche Recipe

1. Caramelize the onions: Melt the butter and oil in a large, heavy-based frying pan over a medium heat. Add the sliced onions and stir well to coat. Turn the heat down to low and let them cook very gently for about 30 to 40 minutes. They should be soft, sweet, and a deep golden-brown color. Stir occasionally to prevent sticking.
2. Make the pastry dough: While the onions are cooking, sift the flours, mustard powder, salt, and cayenne into a large bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the grated cheese. Sprinkle in enough cold water (about 2 tablespoons) to bring the mixture together into a firm dough.
3. Chill the pastry: Wrap the dough in cling film or place it in a polythene bag. Let it rest in the refrigerator for 30 minutes. This relaxes the gluten and prevents shrinking.
4. Prep the oven and tin: Preheat the oven to 190°C (375°F/Gas Mark 5). Place a baking sheet on the center shelf to heat up. Roll out the pastry on a floured surface and line a 20cm (8-inch) fluted quiche tin or flan ring. Prick the base all over with a fork.
5. Blind bake the case: Line the pastry case with foil or baking paper and fill with baking beans. Bake on the hot baking sheet for 15 minutes. Remove the paper and beans, brush the base with a little beaten egg (from the filling eggs), and bake for another 5 minutes to crisp up the base.
6. Assemble the filling: Beat the eggs and double cream together in a jug and season well with salt and pepper. Spread the caramelized onions evenly over the base of the cooked pastry case. Sprinkle the grated cheese over the onions.
7. Bake the quiche: Pour the egg and cream mixture over the onions and cheese. Return the quiche to the oven and bake for 25 to 30 minutes, or until the filling is set, puffy, and golden brown on top.

Recipe Tips

• How to avoid a soggy bottom: Always place the quiche tin on a preheated baking sheet inside the oven. This conducts heat directly to the base of the pastry, ensuring it cooks through and stays crisp.
• How to cut onions without tears: Chill the onions in the fridge for 30 minutes before slicing, or use a very sharp knife to minimize the spray of onion enzymes that cause irritation.
• How to know when it’s done: The center of the quiche should feel firm to the touch with a very slight wobble. It will continue to set as it cools, so don’t overbake it or the eggs will become rubbery.
• How to enhance the flavor: For an authentic Delia touch, use strong English mustard powder in the pastry; it complements the sweetness of the onions perfectly.

What To Serve With Delia Smith Cheese and Onion Quiche Recipe

This rich tart works best with fresh, acidic sides to cut through the creaminess.

• A crisp green salad with vinaigrette
• Tomato and basil salad
• New potatoes with parsley butter
• Coleslaw
• Pickled beetroot or chutneys

How To Store Delia Smith Cheese and Onion Quiche Recipe

• Refrigerate: Allow the quiche to cool completely at room temperature. Wrap it tightly in foil or place it in an airtight container. It will keep in the fridge for up to 3 days.
• Freeze: You can freeze the whole cooked quiche or individual slices. Wrap tightly in cling film and foil. Freeze for up to 1 month. Thaw overnight in the fridge and reheat gently in the oven to refresh the pastry.

Delia Smith Cheese and Onion Quiche Recipe Nutrition Facts

• Calories: 420 kcal
• Fat: 32g
• Carbohydrates: 24g
• Protein: 12g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Delia Smith French Onion Soup​ Recipe
• Delia Smith Carrot And Coriander Soup Recipe
• Delia Smith Canapés Recipe