There are few things more satisfying than a well-made quiche, and Mary Berry’s cheese and onion version is a British classic that never goes out of style. With its buttery shortcrust pastry, sweet slow-cooked onions, and a silky egg custard loaded with mature Cheddar, this recipe delivers comforting, savoury flavour in every slice.
Whether you are planning a relaxed weekend lunch, a summer picnic, or a light weeknight dinner, this quiche fits the occasion perfectly. It takes around 1 hour and 15 minutes from start to finish, serves 6 to 8 people, and tastes just as good the next day — if it lasts that long.
Ingredients
For the Pastry
- 175g plain flour, plus extra for dusting
- 85g cold unsalted butter, cubed
- 1 large egg yolk
- 2 to 3 tablespoons cold water
- Pinch of salt
For the Filling
- 2 large onions, peeled and thinly sliced
- 25g unsalted butter
- 3 large eggs
- 200ml single cream
- 50ml whole milk
- 175g mature Cheddar cheese, grated
- Salt and freshly ground black pepper
- Fresh thyme or chives (optional, for extra flavour)
How to Make Mary Berry Cheese and Onion Quiche
Prepare the Oven and Tin
Preheat your oven to 200°C (180°C fan / Gas Mark 6). Place a large flat baking tray on the middle shelf to heat up — this is key to getting a crisp base. Lightly grease a 23cm loose-bottomed fluted tart tin with butter.
Make the Pastry
Tip the plain flour and a pinch of salt into a large mixing bowl. Add the cold cubed butter and rub it into the flour using your fingertips, working quickly to keep everything cool. Keep going until the mixture resembles fine breadcrumbs with no large lumps visible.
Add the egg yolk and just enough cold water, one tablespoon at a time, to bring the dough together into a smooth ball. Do not overwork it. Wrap the pastry in cling film and chill in the fridge for at least 20 minutes.
Once chilled, roll the pastry out on a lightly floured surface until it is roughly 3mm thick and a few centimetres wider than your tin. Carefully lift it into the prepared tin, pressing it into the sides and corners. Trim any excess pastry from the edges. Prick the base all over with a fork, then return the pastry case to the fridge for a further 15 minutes.
Blind Bake the Pastry Case
Line the chilled pastry case with baking parchment and fill it with ceramic baking beans or uncooked rice. Place it on the preheated tray and bake for 15 minutes. Remove the parchment and beans carefully, then return the case to the oven for a further 8 to 10 minutes, until the base looks dry and lightly golden, similar in colour to shortbread. Set aside to cool slightly while you prepare the filling.
Cook the Onions
Melt the butter in a frying pan over a low to medium heat. Add the sliced onions with a pinch of salt and cook gently for 20 to 25 minutes, stirring occasionally. You are looking for soft, sweet, lightly golden onions — not browned or caramelised, just mellow and tender. This slow cooking is what separates a bland filling from an outstanding one. Do not rush this step.
Mix the Custard and Assemble
Reduce the oven temperature to 180°C (160°C fan / Gas Mark 4). In a large jug, whisk together the eggs, single cream, and milk until combined. Season generously with salt and pepper.
Spoon the cooked onions evenly across the bottom of the baked pastry case. Scatter most of the grated Cheddar over the onions, then pour the custard mixture carefully over the top. Finish with the remaining cheese sprinkled on the surface.
Bake and Cool
Slide the filled quiche on its tray back into the oven and bake for 25 to 30 minutes, or until the filling is just set with a very slight wobble in the centre. It will continue to firm up as it cools, so avoid overbaking.
Remove from the oven and leave the quiche to cool in the tin for at least 10 to 15 minutes before slicing. This resting time helps the filling set properly, giving you cleaner, neater slices.
Tips for Best Results
Why is my quiche watery?
A watery custard is usually caused by one of two things: overcooking the quiche (which causes the eggs to curdle and weep liquid) or not cooking the onions down long enough (raw onions release water during baking). Always cook onions until fully soft and bake just until the centre has a gentle wobble.
How do I avoid a soggy base?
Blind baking is the essential step. Skipping it almost always leads to a soft, doughy base. For extra insurance, always place the quiche on a preheated baking tray — the burst of heat from below helps the pastry base cook through quickly before the wet filling can soak in.
Can I use milk instead of cream?
You can use semi-skimmed milk as a lighter alternative, but the texture will be less rich and silky. For the best flavour and a properly set custard, single or double cream gives superior results. If you want a middle ground, a 50/50 mix of cream and whole milk works well.
Which cheese works best?
Mature Cheddar is the classic choice and gives the filling a bold, savoury depth that pairs beautifully with sweet onions. For an even smoother, more complex finish, a combination of Cheddar and Gruyère melts into the custard in a way that straight Cheddar alone cannot match. Always grate cheese from a block rather than using pre-shredded bags, which contain anti-caking agents that prevent smooth melting.
Serving Suggestions
This quiche is wonderfully versatile and suits a wide range of accompaniments:
- A crisp green salad with a light mustard vinaigrette for a classic, balanced lunch
- Roasted cherry tomatoes or dressed watercress for something simple and fresh
- New potatoes with butter and herbs for a more substantial meal
- Tomato chutney or Branston pickle on the side for a tangy contrast
- Warm crusty bread or garlic bread to complete the plate
Serve warm, at room temperature, or straight from the fridge, all three work beautifully.
Storage
Room Temperature
The quiche can be kept at room temperature for up to 4 to 6 hours on the day it is made, making it ideal for picnics and buffet tables.
Refrigerator
Once fully cooled, cover the quiche tightly with cling film or foil and refrigerate for up to 3 days. To reheat, place slices in an oven preheated to 160°C for 15 minutes. Avoid the microwave if possible, as it softens the pastry and changes the texture of the filling.
Freezing
This quiche freezes well. Cool it completely, wrap it tightly in foil, and freeze for up to 2 months. Defrost overnight in the refrigerator and reheat gently in the oven before serving. Freeze individual slices for easy grab-and-go portions.
Nutrition Information (per slice)
Based on 8 servings:
| Nutrient | Per Slice |
| Calories | Approx. 380 kcal |
| Protein | 13g |
| Carbohydrates | 22g |
| Fat | 27g |
| Saturated Fat | 15g |
| Fibre | 1.5g |
| Salt | 0.7g |
Nutritional values are estimates and will vary depending on the exact ingredients used.
FAQ’s
Can I make the quiche ahead of time?
Yes. The quiche actually tastes even better the next day as the flavours deepen overnight. Bake it the day before, refrigerate it, and bring it to room temperature before serving.
Can I use ready-made shortcrust pastry?
Absolutely. A good-quality shop-bought shortcrust pastry case or ready-to-roll pastry sheet works perfectly well if you want to save time on a busy day.
Can I add bacon or ham?
Yes. Around 100g of cooked, chopped smoked bacon or ham stirred in with the onions adds a wonderful depth of flavour without overpowering the cheese.
What size tin do I need?
A 23cm loose-bottomed fluted tart tin is ideal. The loose bottom makes it far easier to remove the quiche cleanly without breaking the pastry sides.
How do I know when the quiche is cooked?
The filling should be set around the edges but still have a very slight wobble in the very centre when you gently shake the tin. It firms up fully as it cools, so pull it from the oven before it looks completely solid.
Can I make the pastry in a food processor?
Yes. Pulse the flour and cold butter together until the mixture resembles breadcrumbs, then add the egg yolk and water and pulse just until the dough starts to clump. Tip onto a surface and press gently into a disc before chilling.
Final Thoughts
Mary Berry’s cheese and onion quiche is proof that the most straightforward recipes, made with care and good technique, are often the most satisfying. The buttery homemade pastry, the sweet slow-cooked onions, and the creamy Cheddar custard come together into something that feels both comforting and a little special.
The steps are simple, but the details matter: keep the butter cold, cook the onions patiently, blind bake the pastry properly, and resist the urge to overbake. Get those four things right and you will have a quiche that rivals anything from a good bakery. Once you have the base recipe down, it is also a brilliant starting point for experimenting with different cheeses, herbs, and add-ins to make it your own.
