Cheese & Onion Quiche©


  • 9.8oz -280g Plain Flour (sifted)
  • 4.9oz-140g Lard (cold & cubed)
  • 1 tablespoon Cold Water
  • Pinch of Salt
  • 1 Egg Yolk (free-range)
  • 1 tablespoon Chilli Powder
  • 1x whisked Egg Yolk (for glaze)
Quiche Filling
  • 6 medium Eggs (free-range)
  • 3.3 fl oz-100ml Whole Milk
  • 2 large Onions (thinly sliced)
  • 8.4 fl oz-250ml Double Cream
  • 8.8oz-250g Mature Cheddar Cheese (grated)
  • Salt & Pepper
  • 7oz-200g New Potatoes (medium sliced, cooked)
  • 1.7oz-50g Unsalted Butter


  1. Start by making the pastry. In a large mixing bowl, add the flour and lard and rub together using your fingers until it resembles fine breadcrumbs, really take your time to do this
  2. Add the salt and chilli powder and stir it through. Make a well in the middle of the dry mix and add the water and whole (not whisked) egg yolk. Knead together until it is a firm but smooth dough
  3. Roll into a ball, wrap it in cling-film and pop it into the fridge for at least 30 minutes
  4. Meanwhile, start prepping the filling by adding the potatoes to a pan filled with boiling salted water, over a medium/high heat for 10-15 minutes. Drain and set to one side to cool
  5. Next, prepare the onions by adding them and the butter to a pan over a low heat for 20 minutes until soft and sticky. Keep checking on them so they don't burn. Remove from the heat and set to one side
  6. Preheat the oven to 392˚f/200˚c regular oven or 356˚f /180˚c fan assisted oven. Pop a baking tray inside
  7. Remove the pastry from the fridge and roll out onto a lightly floured surface with a rolling pin. Keep rotating the pastry as you roll it to get it evenly rolled out
  8. Drape the pastry over a greased 22cm/9" fluted tart/flan tin, pressing it into the ridges and ensuring all the base and sides of the tin are covered
  9. Prick the base all over with a fork, brush it all with the egg glaze and pop it into the oven (on top of the oven tray) for 20 minutes
  10. Remove from the oven and set to one side. Immediately turn the oven down to 320˚f/160˚c regular oven or 284˚f /140˚c fan assisted oven
  11. In a large mixing bowl, add the 6 eggs and beat together. Gradually add the milk and cream whilst continuously beating
  12. Add the salt, pepper, onion mix and ¾ of the grated cheese to the egg mix and stir with a spoon until well combined. Set to one side
  13. Layer the pastry case with the sliced cooked potato and pour the egg mixture over the top
  14. Finally, sprinkle the remaining cheese on the top and pop back in the oven (on top of the oven tray) and bake for 45 minutes
  15. Remove from the oven and serve hot or cold with any side of your choice

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