Mary Berry Cheese and Onion Quiche Recipe

This Mary Berry cheese and onion quiche is everything I want in a classic homemade quiche: crisp, buttery pastry with a creamy, just-set filling packed with sweet onions and sharp Cheddar. It bakes up golden, slices neatly once cooled, and tastes even better slightly warm or at room temperature. The method is straightforward and beginner-friendly, especially if you take your time with the blind bake. Total time is around 1 hour 30 minutes, including a short chill.

Ingredients

For the Shortcrust Pastry

• 175g plain flour, plus extra for dusting
• 85g unsalted butter, cold and cubed
• Pinch of fine salt
• 1 large egg yolk
• 2 to 3 tbsp cold water

For the Cheese and Onion Filling

• 1 tbsp unsalted butter (or olive oil)
• 1 large onion (about 200g), thinly sliced
• 200g mature Cheddar, grated
• 3 large eggs
• 200ml double cream
• 100ml whole milk
• 1 tsp Dijon mustard (optional)
• Pinch of freshly grated nutmeg (optional)
• 1/2 tsp fine salt, plus more to taste
• 1/4 tsp freshly ground black pepper

For Blind Baking

• Baking parchment
• Baking beans (or uncooked rice)

How to Make Mary Berry Cheese and Onion Quiche

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the quiche bakes evenly and the top colours nicely.
• Make the pastry: Tip the flour and salt into a bowl. Rub in the cold butter with your fingertips until it looks like fine breadcrumbs. Stir in the egg yolk, then add just enough cold water (usually 2–3 tbsp) to bring it together into a soft dough.
• Chill the pastry: Flatten the dough into a disc, wrap, and chill for 15 minutes. This helps the pastry stay short and reduces shrinking.
• Roll and line the tin: Lightly flour your worktop and roll the pastry to about 3mm thick. Line a 23cm loose-bottom tart tin, pressing it into the corners. Leave a little pastry overhanging the rim. Chill again for 10 minutes if your kitchen is warm.
• Blind bake the case: Line the pastry with baking parchment and fill with baking beans. Bake for 15 minutes, then lift out the beans and parchment and bake for 5 minutes more, until the base looks dry and lightly coloured. Trim the edge neatly with a small sharp knife.
• Cook the onions: While the pastry bakes, melt the butter in a frying pan over low heat. Add the sliced onion and a small pinch of salt. Cook gently for 10–12 minutes, stirring often, until soft, sweet, and translucent. Set aside to cool slightly.
• Mix the custard: In a jug or bowl, whisk the eggs, double cream, milk, Dijon (if using), salt, pepper, and nutmeg (if using) until smooth. Stir in about three-quarters of the grated Cheddar.
• Assemble the quiche: Scatter the softened onions evenly over the warm pastry case. Pour over the custard mixture slowly so it settles around the onions. Sprinkle the remaining Cheddar over the top.
• Bake: Bake for 25–35 minutes, until the quiche is lightly golden and the centre is just set with a gentle wobble. If the top colours too quickly, loosely cover with foil for the last 10 minutes.
• Cool and slice: Leave the quiche in the tin for 15–20 minutes before removing the ring and slicing. This resting time makes the custard settle so you get clean wedges.

Tips for the Best Cheese and Onion Quiche

How do I stop the pastry going soggy?

Blind bake until the base looks dry and lightly golden, then bake uncovered for an extra 5 minutes. A properly baked base is the difference between crisp pastry and a damp bottom.

Why did my pastry shrink in the tin?

Shrinking usually comes from warm pastry or stretching it as you line the tin. Keep everything cool, chill after lining, and press the pastry into the corners without pulling.

How do I avoid a watery filling?

Cook the onions gently until they are soft and any moisture has steamed off, then cool them a little before adding. Also avoid overloading with extra veg unless it is pre-cooked and well drained.

How do I know when the quiche is done?

Look for a lightly golden top and edges that feel set. The centre should still have a slight wobble when you nudge the tin, it will finish setting as it cools.

Serving Suggestions

• Serve with a simple green salad and a sharp vinaigrette
• Add buttered new potatoes or chips for a proper lunch
• Pair with roasted tomatoes or a bowl of tomato soup
• Pack for picnics with chutney and crunchy coleslaw

Storage

Room Temperature

If your kitchen is cool, you can keep the quiche out for up to 4 hours, which is ideal for serving at lunch or taking on a picnic. Cover loosely with foil or keep in a cake carrier.

Refrigerator

Cool completely, then refrigerate in an airtight container for up to 3 days. For the best texture, bring slices to room temperature or warm gently in a low oven (about 160°C) for 10–12 minutes.

Freezing

Freeze cooled slices or the whole quiche (well wrapped) for up to 2 months. Defrost overnight in the fridge, then reheat in the oven at 160°C until hot throughout. Avoid microwaving if you want to keep the pastry crisp.

Nutrition

• Calories: 430 kcal
• Carbohydrates: 23g
• Protein: 15g
• Fat: 32g
• Saturated Fat: 18g
• Sodium: 560mg

Nutrition values are estimates and will vary depending on ingredients and portion size.

FAQs

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Mary Berry Cheese and Onion Quiche Recipe

Recipe by Milli RoseCourse: Lunch, BrunchCuisine: BritishDifficulty: Easy

Servings

8

slices

Prep time

25

minutes

Cooking time

45

minutes

Total time

90

minutes

Calories

430

kcal

1

hour 

10

minutes

Crisp shortcrust pastry filled with softly cooked onions, mature Cheddar, and a rich, creamy egg custard. A classic British cheese and onion quiche that slices beautifully for lunch, brunch, or picnics.

Ingredients

• 175g plain flour, plus extra for dusting

• 85g unsalted butter, cold and cubed

• Pinch of fine salt

• 1 large egg yolk

• 2–3 tbsp cold water

• 1 tbsp unsalted butter (or olive oil)

• 1 large onion (about 200g), thinly sliced

• 200g mature Cheddar, grated

• 3 large eggs

• 200ml double cream

• 100ml whole milk

• 1 tsp Dijon mustard (optional, but lovely)

• Pinch of freshly grated nutmeg (optional)

• 1/2 tsp fine salt, plus more to taste

• 1/4 tsp freshly ground black pepper

• Baking parchment and baking beans (or uncooked rice) for blind baking

Directions

• Preheat the oven to 200°C (180°C fan). Roll the pastry, line a 23cm loose-bottom tart tin, chill for 15 minutes, then blind bake for 15 minutes and bake 5 minutes more uncovered.
• Cook the sliced onion in butter over low heat for 10–12 minutes until soft and sweet, then cool slightly.
• Whisk eggs, double cream, milk, Dijon (if using), salt, pepper, and nutmeg (if using). Stir in most of the cheese.
• Scatter onions over the pastry case, pour in custard, top with remaining cheese, then bake 25–35 minutes until just set with a gentle wobble.
• Cool in the tin for 15–20 minutes before slicing. Serve warm or at room temperature.

Notes

• For a crisp base, keep the pastry cold and do not skip the blind bake.
• Cook onions gently so they turn sweet, not brown and bitter.
• Let the quiche cool before slicing for the cleanest wedges.