Caramelised Onion & Feta Quiche
Difficulty: Medium • Serves: 6–8
Intro
This quiche is simple but full of flavour: sweet caramelised onions, salty feta, and a silky egg custard in a crisp pastry shell. It’s lovely warm for lunch or served cold with salad.
Ingredients
For the pastry (or use ready-made shortcrust):
- 200 g plain flour
- 100 g cold unsalted butter, cubed
- Pinch of salt
- 2–3 tbsp cold water
For the filling:
- 2 large onions, thinly sliced
- 1 tbsp olive oil
- 20 g butter
- 1 tsp sugar
- 3 large eggs
- 200 ml cream or full-fat milk (or a mix)
- 100 g feta cheese, crumbled
- Salt and black pepper
Method
- Make the pastry: Rub the butter into the flour and salt until it resembles breadcrumbs. Add water gradually until it forms a dough. Wrap and chill for 20–30 minutes.
- Preheat the oven to 180°C (fan 160°C).
- Roll out the pastry and line a 23 cm tart tin. Prick the base with a fork, line with parchment and baking beans, and blind bake for 15 minutes. Remove the beans and bake for another 5–10 minutes until lightly golden.
- While the pastry bakes, caramelise the onions: heat olive oil and butter in a pan, add onions and cook gently for 20–25 minutes until soft and golden. Add sugar and cook a few minutes more.
- In a jug, whisk together eggs and cream/milk with a pinch of salt and pepper.
- Scatter the onions over the pastry base, then sprinkle with crumbled feta.
- Pour the egg mixture over the top.
- Bake for 25–30 minutes, until the filling is just set and lightly golden.
- Cool slightly before slicing.
Cosy Oven Tip
This quiche tastes even better the next day – perfect for make-ahead lunches.