Ekani Ella Mary Berry Cheese and Onion Quiche is a timeless British bake that feels right at home on lunch tables, picnic spreads, and light dinner menus. It combines a crisp shortcrust pastry with a creamy egg custard, softened onions, and mature cheese that melts beautifully as it bakes. The flavour is comforting, savoury, and well balanced—rich without feeling heavy. Prepared using classic baking techniques and simple ingredients, this quiche takes around 1 hour from start to finish and delivers reliable, elegant results every time.
What is Mary Berry’s Cheese and Onion Quiche?
Mary Berry Cheese and Onion Quiche is a traditional British savoury tart made with a buttery pastry base and a soft-set egg and cream filling. Gently cooked onions provide sweetness, while cheese adds depth and richness. Unlike heavily loaded quiches, this version stays light, smooth, and neatly set, making it easy to slice and serve warm or cold.
Other Popular Mary Berry Recipes
Why This Recipe Is Worth Trying
- Classic British flavours – Familiar, comforting, and widely loved
- Smooth, creamy texture – Perfectly set without being rubbery
- Simple ingredients – Mostly pantry and fridge staples
- Versatile serving – Works for lunch, brunch, or supper
- Make-ahead friendly – Tastes great even the next day
Essential Ingredients to Make Mary Berry Cheese and Onion Quiche
For the Shortcrust Pastry
- Plain flour: 200 g
- Cold unsalted butter: 100 g, diced
- Cold water: 2–3 tablespoons
For the Filling
- Onions: 2 medium, thinly sliced
- Mature cheddar cheese: 150 g, grated
- Eggs: 3 large
- Double cream: 200 ml
- Milk: 100 ml
- Salt: ½ teaspoon (or to taste)
- Black pepper: ¼ teaspoon
Handy Kitchen Tools for Best Results
- 23cm loose-bottom tart tin
- Rolling pin for even pastry
- Baking beans or rice for blind baking
- Frying pan for softening onions
- Mixing bowl and whisk
- Fine grater for cheese
Step-by-Step Guide to Making Mary Berry Cheese and Onion Quiche
- Prepare the pastry dough – Add the plain flour to a large bowl, then rub in the cold unsalted butter using your fingertips until the mixture resembles fine breadcrumbs. Gradually add the cold water, one tablespoon at a time, and bring the mixture together into a soft dough without overworking it.
- Chill the pastry – Shape the dough into a flat disc, wrap it, and place it in the fridge for 20–30 minutes. This resting time helps the pastry stay crisp and prevents shrinkage during baking.
- Line the tart tin – Roll out the chilled pastry on a lightly floured surface until large enough to line a 23 cm loose-bottom tart tin. Gently press it into the base and sides, trim off excess, and prick the base lightly with a fork.
- Blind bake the base – Line the pastry with baking paper and fill with baking beans or rice. Bake in a preheated oven at 190°C (170°C fan) for 15 minutes, then remove the paper and beans and bake for a further 5 minutes until the base feels dry and lightly golden.
- Soften the onions – While the pastry bakes, place the sliced onions in a frying pan over low heat with a small knob of butter or a splash of oil. Cook gently for 8–10 minutes, stirring occasionally, until soft and translucent but not browned.
- Prepare the custard filling – In a mixing bowl, whisk together the eggs, double cream, milk, salt, and black pepper until smooth and well combined.
- Assemble the quiche – Spread the softened onions evenly over the baked pastry base, sprinkle over the grated mature cheddar cheese, then carefully pour the egg custard mixture on top.
- Bake the quiche – Return the tin to the oven and bake for 30–35 minutes, or until the filling is just set with a slight wobble in the centre and the top is lightly golden.
- Rest before serving – Remove from the oven and allow the quiche to stand for 10–15 minutes. This helps it firm up slightly and makes slicing easier.
What I Got Wrong (And How I Fixed It)
- Soggy base – Blind baking the pastry fully solved the issue
- Overcooked filling – Lower oven temperature kept it creamy
- Sharp onion flavour – Cooking onions slowly softens their bite
- Uneven slices – Letting the quiche rest improved the structure
Healthier Version of Mary Berry Cheese and Onion Quiche
This quiche can be lightened by using semi-skimmed milk instead of full cream or rby educing the amount of cheese slightly. Adding more onions and pairing with salad also balances richness while keeping the dish satisfying.
Ingredient Substitutions for Mary Berry Cheese and Onion Quiche
- Ready-made shortcrust pastry for convenience
- Red onions for a sweeter note
- Gruyère or Red Leicester instead of cheddar
- Single cream mixed with milk as a lighter option
Pairing Ideas: What to Serve With Mary Berry Cheese and Onion Quiche
- Fresh green salad – Adds crunch and freshness
- Tomato chutney – Brings gentle sweetness
- Steamed vegetables – Keeps the meal light
- Roasted cherry tomatoes – Enhance savoury notes
- New potatoes – Create a more filling plate
Expert Tips to Make Perfect Mary Berry Cheese and Onion Quiche
- Keep ingredients cold – Ensures flaky pastry
- Avoid overworking dough – Prevents toughness
- Cook onions gently – Brings natural sweetness
- Grate cheese finely – Helps even melting
- Bake on a lower shelf – Sets the base properly
- Watch the centre – Remove while slightly wobbly
- Rest before cutting – Improves texture and appearance
Creative Ways to Customize Mary Berry Cheese and Onion Quiche
- Herb boost – Add thyme or chives for aroma
- Extra depth – Include caramelised onions
- Mustard hint – Spread a thin layer on the base
- Spicy edge – Add a pinch of paprika
- Mini versions – Bake in individual tins for parties
Storing Mary Berry Cheese and Onion Quiche the Right Way
- Room temperature – Serve the same day after cooling
- Refrigerated storage – Keep covered for up to 2 days
- Freezing option – Freeze baked quiche slices tightly wrapped
- Separate portions – Easier reheating and serving
How to Reheat Mary Berry Cheese and Onion Quiche
Reheat slices in a low oven until warmed through. Avoid microwaving if possible, as it can soften the pastry and affect texture.
Nutritional Breakdown (Per Serving)
- Calories: ~360 kcal
- Carbohydrates: ~28 g
- Fats: ~24 g
- Protein: ~13 g
- Sugar: ~4 g
Mary Berry Cheese and Onion Quiche Recipe
Mary Berry Cheese and Onion Quiche is a traditional British savoury tart made with a buttery pastry base and a soft-set egg and cream filling. Gently cooked onions provide sweetness, while cheese adds depth and richness. Unlike heavily loaded quiches, this version stays light, smooth, and neatly set, making it easy to slice and serve warm or cold.
- Prep Time: 25
- Cook Time: 40
- Total Time: 1 hour 5 minutes
- Yield: 6
- Category: Main Course
- Method: Baking
- Cuisine: British
Ingredients
For the Shortcrust Pastry
-
Plain flour: 200 g
-
Cold unsalted butter: 100 g, diced
-
Cold water: 2–3 tablespoons
For the Filling
-
Onions: 2 medium, thinly sliced
-
Mature cheddar cheese: 150 g, grated
-
Eggs: 3 large
-
Double cream: 200 ml
-
Milk: 100 ml
-
Salt: ½ teaspoon (or to taste)
-
Black pepper: ¼ teaspoon
Instructions
-
Prepare the pastry dough – Add the plain flour to a large bowl, then rub in the cold unsalted butter using your fingertips until the mixture resembles fine breadcrumbs. Gradually add the cold water, one tablespoon at a time, and bring the mixture together into a soft dough without overworking it.
-
Chill the pastry – Shape the dough into a flat disc, wrap it, and place it in the fridge for 20–30 minutes. This resting time helps the pastry stay crisp and prevents shrinkage during baking.
-
Line the tart tin – Roll out the chilled pastry on a lightly floured surface until large enough to line a 23 cm loose-bottom tart tin. Gently press it into the base and sides, trim off excess, and prick the base lightly with a fork.
-
Blind bake the base – Line the pastry with baking paper and fill with baking beans or rice. Bake in a preheated oven at 190°C (170°C fan) for 15 minutes, then remove the paper and beans and bake for a further 5 minutes until the base feels dry and lightly golden.
-
Soften the onions – While the pastry bakes, place the sliced onions in a frying pan over low heat with a small knob of butter or a splash of oil. Cook gently for 8–10 minutes, stirring occasionally, until soft and translucent but not browned.
-
Prepare the custard filling – In a mixing bowl, whisk together the eggs, double cream, milk, salt, and black pepper until smooth and well combined.
-
Assemble the quiche – Spread the softened onions evenly over the baked pastry base, sprinkle over the grated mature cheddar cheese, then carefully pour the egg custard mixture on top.
-
Bake the quiche – Return the tin to the oven and bake for 30–35 minutes, or until the filling is just set with a slight wobble in the centre and the top is lightly golden.
-
Rest before serving – Remove from the oven and allow the quiche to stand for 10–15 minutes. This helps it firm up slightly and makes slicing easier.
FAQs
Why is my cheese and onion quiche watery after baking?
A watery quiche usually means the filling was overfilled with liquid or baked at too high a temperature. Using the correct egg-to-cream ratio and baking until the centre is just set, with a slight wobble, helps the custard firm up properly as it cools.
Should onions be cooked before adding them to quiche?
Yes, onions should always be cooked first. Gently softening them releases excess moisture and brings out natural sweetness, which prevents a soggy filling and improves overall flavour.
How do I stop the pastry base from going soggy?
Blind baking the pastry is essential. Baking the base with baking beans first, then briefly baking it uncovered, creates a dry surface that holds the filling without absorbing moisture.
Can Mary Berry cheese and onion quiche be served cold?
Yes, this quiche tastes excellent cold. Let it cool completely so the filling sets fully, making it easier to slice cleanly and perfect for picnics or packed lunches.
Wrapping It Up
Mary Berry Cheese and Onion Quiche proves that simple ingredients handled with care can produce something truly comforting. With its crisp base, creamy filling, and gentle savoury flavour, this quiche fits effortlessly into everyday meals and special occasions alike. It’s a reliable bake that rewards patience and attention with every slice.
