Mary Berry Cheese and Onion Quiche Recipe

This Mary Berry cheese and onion quiche is a golden, buttery classic that never fails to impress. With a crisp shortcrust pastry shell cradling a rich, creamy egg filling loaded with sharp cheddar and softly caramelised onions, every slice is pure comfort. It is surprisingly simple to put together, making it perfect for beginners and seasoned bakers alike. From start to finish, you can have this beauty on the table in just over an hour.

What Is Mary Berry Cheese and Onion Quiche?

Mary Berry’s cheese and onion quiche is a timeless British classic that belongs in every home cook’s repertoire. It features a crisp, buttery shortcrust pastry shell filled with sweet caramelised onions, sharp mature cheddar, and a silky smooth egg custard. The flavour is deeply savoury with a mellow sweetness from the slowly cooked onions, balanced by the tangy richness of the cheese. Every bite delivers a contrast of textures, from the shatteringly crisp pastry to the soft, creamy filling that just melts on your tongue.

What makes this recipe so brilliant is its simplicity. Mary Berry has always believed in unfussy cooking that delivers outstanding results, and this quiche is a perfect example. Whether you serve it warm from the oven for a family dinner or pack it cold for a summer picnic, it tastes absolutely wonderful either way. Once you master this recipe, it will become one of those dishes you return to again and again.

Ingredients

For the Shortcrust Pastry

175g plain flour
75g cold unsalted butter, cubed
1 large egg yolk
2 to 3 tbsp cold water
Pinch of salt

For the Filling

2 large onions, thinly sliced
1 tbsp butter
1 tsp olive oil
150g mature cheddar cheese, grated
3 large eggs
200ml double cream
Salt and freshly ground black pepper
½ tsp English mustard (optional)

How to Make Mary Berry Cheese and Onion Quiche

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a flat baking sheet on the middle shelf while the oven heats up. This hot baking sheet will help cook the base of the pastry from underneath and prevent a soggy bottom.
Make the pastry: Add the plain flour, salt, and cold cubed butter to a large bowl. Using your fingertips, rub the butter into the flour until the mixture looks like fine breadcrumbs. Stir in the egg yolk and just enough cold water to bring everything together into a smooth ball of dough. Be careful not to overwork it. Wrap the dough in cling film and pop it into the fridge for 15 minutes to rest and firm up.
Line the tin: Roll out the chilled pastry on a lightly floured surface until it is large enough to line a 23cm loose-bottomed flan tin. Gently lift the pastry into the tin and press it neatly into the edges. Trim off any excess pastry hanging over the sides. Prick the base a few times with a fork to stop it puffing up during baking.
Blind bake the pastry: Line the pastry case with a sheet of baking parchment and fill it with ceramic baking beans or dried rice. Place the tin on the hot baking sheet in the oven and bake for 15 minutes. Remove the parchment and beans, then return the pastry to the oven for another 5 minutes until the base looks dry and feels sandy to the touch. This step is essential for a crisp pastry base.
Cook the onions: While the pastry is baking, melt the butter with the olive oil in a large frying pan over a medium-low heat. Add the thinly sliced onions and cook slowly for 15 to 20 minutes, stirring now and then, until they are beautifully soft and lightly golden. Season with a pinch of salt and pepper. Do not rush this step because gently caramelising the onions draws out their natural sweetness and gives the quiche its incredible depth of flavour.
Fill the pastry case: Spread the cooked onions evenly across the base of the blind-baked pastry. Scatter about two-thirds of the grated mature cheddar over the onions in an even layer.
Make the custard: In a jug or bowl, whisk together the eggs, double cream, English mustard if using, and a good seasoning of salt and pepper. Pour this mixture carefully over the onions and cheese in the pastry case. Give the tin a gentle shake to help the custard settle evenly. Sprinkle the remaining cheddar over the top.
Bake the quiche: Turn the oven down to 180°C or 160°C fan. Place the quiche on the baking sheet and bake for 25 to 30 minutes. The quiche is ready when the filling is set around the edges but still has a very slight wobble in the centre. The top should be beautifully golden and puffed up.
Cool and serve: Remove the quiche from the oven and allow it to cool in the tin for at least 10 minutes before lifting it out. This resting time lets the custard firm up, making it much easier to cut clean slices. Serve warm or at room temperature for the best flavour and texture.

Tips for the Perfect Cheese and Onion Quiche

How Do I Prevent a Soggy Pastry Bottom?

Blind baking is the single most important step for avoiding a soggy base. Make sure you bake the pastry with beans for the full 15 minutes, then remove them and return it to the oven until the base feels dry and lightly golden. Placing the tin on a preheated baking sheet also transfers direct heat to the bottom of the pastry, helping it crisp up perfectly.

Why Are My Onions Not Sweet Enough?

The secret to sweet, mellow onions is patience. Cook them over a low heat for the full 15 to 20 minutes without turning the heat up. If you rush the process on high heat, the onions will brown too quickly on the outside while staying sharp and raw in the middle. Slow and gentle is the way to go here.

What Type of Cheese Works Best?

Mature cheddar gives the best balance of sharp flavour and smooth melting. Mild cheddar will work but the flavour will be less pronounced. You can also try mixing in a little Gruyère or Red Leicester for extra complexity. Always grate the cheese freshly from a block rather than using pre-grated, as it melts much more smoothly.

How Do I Know When the Quiche Is Done?

The quiche should be golden on top and set around the edges with a very gentle wobble in the centre when you give the tin a light shake. It will continue to firm up as it cools. If the centre still looks liquid, return it to the oven for another 3 to 5 minutes. Overbaking will cause the custard to crack and become rubbery, so keep a close eye on it.

Can I Make the Pastry in Advance?

Absolutely. You can make the pastry dough up to two days ahead and keep it wrapped tightly in cling film in the fridge. You can also freeze it for up to a month. Just thaw it in the fridge overnight before rolling it out. Making the pastry ahead saves time and actually improves its texture because a well-chilled dough is easier to handle and bakes up flakier.

Serving Suggestions

Serve warm with a crisp green salad dressed in a light vinaigrette for a simple lunch.
Pair with roasted new potatoes and steamed green beans for a more filling dinner.
Cut into smaller wedges and serve as part of a buffet or afternoon tea spread.
Pack cold slices into a lunchbox with cherry tomatoes and crusty bread for a picnic.
Serve alongside a bowl of homemade soup, such as tomato or leek and potato, for a cosy weekend meal.
Add a dollop of chutney or pickle on the side for an extra layer of flavour.

Storage

Room Temperature

You can keep the quiche at room temperature for up to 2 hours after baking. This makes it ideal for serving at buffets, picnics, or garden parties. Cover it loosely with a clean tea towel or foil to keep it fresh.

Refrigerator

Once cooled completely, wrap the quiche tightly in cling film or place it in an airtight container. It will keep well in the fridge for up to 3 days. To reheat, place individual slices or the whole quiche in an oven preheated to 160°C for 10 to 15 minutes until warmed through. Avoid using the microwave if possible, as it can make the pastry soft.

Freezing

This quiche freezes beautifully for up to 2 months. Allow it to cool completely, then wrap it tightly in a double layer of cling film followed by a layer of foil. To serve, thaw overnight in the fridge and reheat in the oven at 160°C for 15 to 20 minutes. You can also freeze individual slices for quick and easy portions.

Nutrition Information

The following values are approximate per serving (1 slice, based on 6 servings).

Calories: 385 kcal
Carbohydrates: 24g
Protein: 14g
Fat: 27g
Saturated Fat: 15g
Sodium: 340mg

These values are estimates only and may vary depending on exact ingredients used and portion sizes.

Frequently Asked Questions

Can I use ready-made pastry for this quiche?

Yes, you can use a sheet of ready-rolled shortcrust pastry to save time. Simply unroll it, line your flan tin, and follow the blind baking instructions as normal. Homemade pastry gives the best flavour and texture, but shop-bought works perfectly well for a quicker version.

What size tin should I use for this quiche?

A 23cm (9-inch) loose-bottomed flan tin is ideal for this recipe. It gives the perfect depth for the filling and allows the quiche to bake evenly. If you use a slightly larger tin, the quiche will be thinner and may need a few minutes less in the oven.

Can I add other vegetables to this quiche?

Absolutely. Sliced mushrooms, cooked leeks, roasted peppers, or wilted spinach all work wonderfully alongside the cheese and onion. Just make sure any additional vegetables are cooked and well drained before adding them to the pastry case. Excess moisture from raw or watery vegetables can make the filling soggy.

Can I make this quiche without cream?

You can replace the double cream with whole milk for a lighter version, though the filling will not be quite as rich or silky. A mixture of half milk and half cream is a good compromise if you want to reduce the richness while still keeping a smooth custard texture.

Is this quiche suitable for vegetarians?

Yes, this cheese and onion quiche is fully vegetarian. Just check that the cheese you use is made with vegetarian rennet if that is important to you, as some traditional cheddars use animal rennet.

Can I serve this quiche cold?

This quiche tastes wonderful both warm and cold. Many people actually prefer it at room temperature because the flavours are more pronounced and the filling holds together neatly for slicing. It makes an excellent addition to packed lunches, picnic baskets, and cold buffet tables.