Jamie Oliver Recipes

Jamie Oliver Cheese And Onion Quiche Recipe

I remember the first time I tried making a quiche. I was nervous. My kitchen smelled of caramelized onions, and I wasn’t sure if the custard would set properly. That first bite changed everything. Fluffy, cheesy, and comforting. There’s something magical about a quiche-it’s simple yet elegant. Jamie Oliver’s Cheese and Onion Quiche takes that magic up a notch. It’s approachable for beginners but impressive enough for dinner guests.

This recipe combines layers of soft onions, rich cheese, and a perfectly golden pastry. It’s homey. It’s satisfying. And most importantly, it’s delicious every single time.

Jamie Oliver’s Cheese And Onion Quiche Recipe

I’ve followed this recipe countless times. The first attempt was a little messy. My pastry cracked, and the custard bubbled too much. But every attempt after that felt smoother. Jamie’s recipe is easy to remember and forgiving if you tweak things along the way.

The essence of this quiche is simple:

  • Sweet caramelized onions
  • A rich egg and cream custard
  • Savory, sharp cheese
  • Flaky, golden pastry

The combination works like magic. Sweet meets savory. Creaminess meets crisp. It’s comfort food at its best.

Ingredients Needed

I keep a mental checklist before starting. It prevents frantic searches for missing items mid-recipe. Here’s what you’ll need:

  • For The Pastry

    • 200g plain flour
    • 100g cold butter, cubed
    • Pinch of salt
    • 1 egg, beaten (or a splash of cold water for binding)

  • For The Filling

    • 3-4 medium onions
    • 1-2 cloves garlic
    • Olive oil or butter
    • 3 eggs
    • 150ml double cream or crème fraîche
    • 100-150g strong cheddar or your favorite cheese
    • Salt and black pepper
    • Optional: fresh thyme or chives for extra flavor

I learned early on that quality ingredients make a huge difference. Fresh eggs and good cheese lift this quiche from ordinary to exceptional.

How To Make Jamie Oliver’s Cheese And Onion Quiche

I like to break this down like a story unfolding. Here’s the step-by-step journey:

  • Make The Pastry

    • Rub butter into flour with a pinch of salt.
    • Add egg or water to bring it together.
    • Chill for at least 30 minutes. This makes it easier to roll and prevents shrinkage.

  • Prepare The Onions

    • Slice onions thinly.
    • Gently cook in olive oil or butter until caramelized. Add garlic near the end to prevent burning.

  • Prepare The Custard

    • Whisk eggs with cream.
    • Season with salt, pepper, and herbs if using.

  • Assemble The Quiche

    • Roll out pastry into a tart tin.
    • Spread caramelized onions over the base.
    • Sprinkle cheese evenly.
    • Pour custard over the top.

  • Bake

    • Preheat oven to 180°C (350°F).
    • Bake 30-40 minutes until golden and set.
    • Let it cool slightly before slicing.

I always let it rest for a few minutes. It helps the quiche hold its shape and makes serving much easier.

Ingredient Science Spotlight

The magic lies in how these ingredients work together:

  • Butter And Flour In Pastry

    • Butter coats flour particles.
    • Creates layers that puff slightly when baked.

  • Eggs In Custard

    • Proteins coagulate when heated.
    • Forms that silky, firm texture that holds cheese and onions.

  • Cheese

    • Adds fat and salt.
    • Melts into custard, creating creamy pockets.

  • Onions

    • Slow cooking breaks down sugars.
    • Adds natural sweetness that balances the savory cheese.

Understanding this makes you appreciate why each step matters and prevents common mistakes like curdled custard or soggy pastry.

Expert Tips

Over the years, I’ve learned some small tricks that make a huge difference:

  • Chill pastry thoroughly before rolling.
  • Caramelize onions slowly for maximum flavor.
  • Use a mix of cheeses for depth: sharp cheddar plus a softer cheese works well.
  • Don’t overfill the tart tin; custard rises slightly.
  • Let the quiche cool a bit before slicing for clean edges.

Little habits like these turn a good quiche into a showstopper.

Recipe Variations

I love experimenting with flavors. Here are a few ideas:

  • Herby twist: Add fresh rosemary, thyme, or chives to the custard.
  • Cheese swap: Gruyère, feta, or blue cheese for stronger flavor.
  • Veggie boost: Add roasted peppers, mushrooms, or spinach with onions.
  • Bacon or ham: For a meaty variation, lightly fry before adding.

Each tweak keeps the base simple but adds a new dimension.

Final Words

Making this quiche is more than just cooking. It’s an experience. From slicing onions to watching custard set, there’s a quiet satisfaction in every step. I love how it turns a simple set of ingredients into something that feels special.

Every time I make it, it brings people together. Friends, family, even a quiet lunch by myself feels elevated with a slice.

FAQs

What Type Of Cheese Is Best For Jamie Oliver’s Cheese And Onion Quiche?

Jamie recommends using strong cheddar for a rich flavor, but you can also try a mix of cheddar and gruyère for extra depth.

Can I Make The Cheese And Onion Quiche Ahead Of Time?

Yes, you can prepare it a day before. Just store it in the fridge and reheat when ready to serve.

How Do I Prevent The Quiche From Being Too Soggy?

Make sure to pre-bake the pastry shell before adding the filling. This helps keep the crust crisp.

Recommended Articles