Monday, 28 January 2013

Cheese and onion quiche

The 8 year old vegetarian is giving me a headache; she has also given me an excuse to indulge my latest passion - buying cookery books from eBay. As I usually shop with one eye on the telly, the books that arrive can be a bit of a surprise, but what an education! Anyone for minced tongue and bacon with hot beetroot relish, liver sausage flan or hydropathic pudding?

Today's recipe for cheese and onion quiche is from an old favourite, The Big Food and Drink Book, which accompanied the tv series (remember Jilly Goolden's mad hair and mad wine descriptions?).

A slice of hot cheese and onion quiche
No liver sausage in this flan

Cheese and onion quiche   

Ready made pastry
a large knob of butter
225g onions, peeled and thinly sliced
150g Gruyere/Leicester cheese, finely grated (I used half Cheddar, half Gruyere)
2 eggs
1 egg yolk
100ml milk (I used up some double cream mixed with skimmed milk)

Pre-heat oven to 220/gas 7. Fry the onions gently in the butter until they are soft and sweet, but not browned. Line a 20cm (8inch) metal flan dish with the pastry, spread the onions across the base and top with the grated cheese. Beat the eggs, yolk, and milk together and pour them over the cheese and onion. Cook for about 25 minutes, then turn down the oven to 190/gas 5 and cook for another 10 minutes until the top is brown. 


  1. Quiches always looks awesome and much more tasty than its look I have recently tried this one and believe me its just awesome!

  2. Something to do with the large amounts of cheese, maybe?! But cheese and onion is always a winning combo. Thank you for your feedback. It means a lot to me.