Smoked Cheddar And Onion Quiche




1Hr 20Min




For the filling:

  • 1 tablespoon olive oil
  • 2 large onions, thinly sliced
  • 4 eggs
  • 3/4 cup light cream
  • 2/3 cup Lammermuir smoked cheddar cheese, finely grated
  • 1 1/2 teaspoons fresh thyme leaves

Parmesan pastry:

  • 1 1/2 cups plain (all-purpose) flour
  • 1/3 cup Parmesan cheese, finely grated
  • 3 ounces cold butter, coarsely chopped
  • 1 egg yolk
  • 2 tablespoons (approximately) iced water


  • Blend or process flour, cheese and butter until crumbly.
  • Add egg yolk  and most of the water; process until ingredients just come together.
    Enclose pastry in plastic wrap; refrigerate 30 minutes.
  • Oil a large round tart dish.
    Roll the pastry between sheets of parchment paper until large enough to line the dish.
  • Lift pastry into the dish; press into side, trim edge.
  • Cover; refrigerate 20 minutes.
  • Preheat oven to 400°F.
  • Cover pastry with parchment paper, fill with dried beans or rice. Bake 10 minutes. Remove paper and beans; bake about 5 minutes or until browned lightly, and then cool.
  • Meanwhile, heat oil in large frying pan; cook onion, stirring, about 15 minutes or until caramelised. Remove from heat.
  • Whisk eggs and cream together in large bowl; season.
  • Place onion on top of pastry. Pour in egg mixture; sprinkle with cheese and thyme.
  • Bake about 25 minutes or until set.

Recipe adapted from Food Republic

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