I’ve always had a soft spot for dishes that feel both comforting and sophisticated, and a good quiche hits that sweet spot every time. I remember the first time I made Jamie Oliver’s Cheese and Onion Quiche. It was a weekend, the kind where you just want to slow down and enjoy some quiet time with a delicious meal. I wasn’t expecting it to be anything extraordinary, but from the moment I pulled it out of the oven, I realized this was no ordinary quiche. The combination of cheesy richness and sweet onions, all nestled in a buttery crust, was more than just food-it felt like a warm hug.
Ever since then, this recipe has become a favorite in my kitchen. It’s easy to make, packed with flavor, and versatile enough to serve at any meal, whether you’re having it for lunch, a casual dinner, or even at a brunch gathering. So, let me walk you through it.
Jamie Oliver’s Cheese And Onion Quiche Recipe
Jamie Oliver’s take on the classic cheese and onion quiche stands out because of its simplicity and depth of flavor. What I love most about it is the way the ingredients shine. There’s no unnecessary complexity-just quality ingredients that work together perfectly. When I first tried this recipe, I was impressed by how well the cheese and onions balanced each other. The onions become so sweet and caramelized, contrasting beautifully with the sharpness of the cheese.
- The base: It’s a flaky, buttery crust that doesn’t overpower the filling but adds just enough crunch and texture.
- The filling: The eggs and cream provide a creamy, silky texture that binds the cheese and onion together. The blend of sharp cheddar and the creamy softness of the cheese is heavenly.
- The onions: They are sautéed to bring out their natural sweetness, which is a game-changer. You’ll find that the caramelized onions elevate the flavor of the quiche in a way that raw onions never could.
Ingredients Needed
This recipe doesn’t require anything too fancy. It’s mostly about letting the quality of the ingredients shine through. Here’s what you’ll need:
- Pastry dough (store-bought or homemade) – for the crust
- Butter – adds richness to the pastry and flavor to the filling
- Yellow onions – caramelized for that sweet depth
- Cheddar cheese – sharp, flavorful, and melty
- Eggs – the base of the quiche filling
- Double cream – for that silky, indulgent texture
- Salt and pepper – to season
- Olive oil – for sautéing the onions
- Fresh thyme (optional) – for an earthy touch
- A pinch of nutmeg – this subtle addition rounds out the flavors beautifully
That’s it! Simple, wholesome ingredients that come together in a way that feels like a small miracle.
How To Make Jamie Oliver’s Cheese And Onion Quiche
When I made this for the first time, I was a little intimidated by the thought of making my own quiche. But the process is straightforward, and I was pleasantly surprised by how easily everything came together. Here’s how I did it:
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Prepare The Crust
- Roll out your pastry dough to fit your tart pan. I love using a fluted pan for that beautiful, rustic look. If you’re using store-bought dough, just press it into the pan and trim any excess.
- Blind bake the crust: Line the dough with parchment paper, add baking beans, and bake it in the oven at 375°F (190°C) for about 15 minutes. Then, remove the beans and bake for an additional 5-10 minutes until golden.
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Caramelize The Onions
- Heat a little olive oil and butter in a pan. Slice your onions thinly, and sauté them over medium heat for about 15-20 minutes. You want them to become soft, golden, and slightly caramelized. Season with salt, pepper, and fresh thyme if you’re using it.
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Make The Filling
- In a bowl, whisk together the eggs, double cream, salt, pepper, and a little grated nutmeg. Add your caramelized onions and grated cheddar cheese. Stir everything together until well combined.
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Assemble And Bake
- Pour the filling into your pre-baked crust. Smooth it out with a spatula.
- Bake in the oven at 375°F (190°C) for about 30-35 minutes or until the quiche is golden on top and set in the middle. You’ll know it’s done when a knife inserted into the center comes out clean.
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Serve
- Let the quiche cool for a few minutes before slicing. It can be served warm, at room temperature, or even cold the next day. Either way, it’s delicious!
Ingredient Science Spotlight
Let’s take a moment to look at the science behind a few of the key ingredients, and how they work their magic in this quiche:
- Eggs: Eggs are the building blocks of the quiche filling. They act as a binder, holding all the ingredients together. Their proteins coagulate when heated, creating that smooth and creamy texture.
- Double cream: This is what makes the quiche filling so rich and silky. The high fat content helps create a custard-like texture that contrasts beautifully with the crunchy crust.
- Cheese: The cheese does more than just add flavor; it helps bind the quiche filling. When it melts, it creates a creamy texture, and as it cools, it helps the quiche set.
- Caramelized onions: The natural sugars in onions break down and become more concentrated when cooked slowly. This gives the onions a deep, sweet flavor that balances the richness of the cheese and cream.
Expert Tips
I’ve learned a few things over the years that can take this quiche to the next level:
- Use room temperature ingredients: Bring the eggs and cream to room temperature before mixing them. Cold eggs can cause the filling to curdle.
- Don’t skip blind baking: Blind baking the crust is crucial to prevent a soggy bottom. It gives you that perfect, crispy texture.
- Let the quiche rest: After baking, let the quiche cool for a few minutes before slicing. This gives the filling time to set and makes for cleaner slices.
- Experiment with different cheeses: While sharp cheddar is a classic choice, you can try adding Gruyère, brie, or even a touch of blue cheese for added depth.
- Add a squeeze of lemon: Right before serving, a light squeeze of lemon zest or juice on top brings a refreshing brightness that cuts through the richness of the quiche.
Recipe Variations
The great thing about Jamie Oliver’s Cheese and Onion Quiche is how easy it is to customize. Here are a few variations I’ve tried that you might like:
- Bacon or Ham: Add crispy bacon or diced ham to the filling for a savory, meaty twist.
- Spinach: For some added greens, sauté spinach with the onions before adding them to the quiche. It adds color and freshness.
- Herbs: Experiment with different herbs like rosemary, basil, or sage for a more fragrant quiche.
- Vegan: Swap out the cream and eggs for a non-dairy alternative like silken tofu or a plant-based cream, and use a vegan cheese substitute.
Final Words
What I love about Jamie Oliver’s Cheese and Onion Quiche is how it manages to be so simple yet so satisfying. It’s the kind of dish that you can make on a lazy afternoon and enjoy all week, whether for a quick snack or as part of a bigger meal. Plus, it’s one of those recipes that works as a crowd-pleaser for gatherings, yet it feels special enough for an intimate meal. It’s versatile, comforting, and just a little bit indulgent-everything a good recipe should be.
FAQs
What Ingredients Do I Need For Jamie Oliver’s Cheese And Onion Quiche?
You’ll need butter, flour, eggs, milk, cheese, onions, and seasonings like salt and pepper.
How Long Does It Take To Cook Jamie Oliver’s Cheese And Onion Quiche?
It takes about 45-50 minutes to bake the quiche at 180°C (350°F).
Can I Freeze Jamie Oliver’s Cheese And Onion Quiche?
Yes, you can freeze the quiche after baking. Just make sure to wrap it well before freezing.