Growing up, I spent a lot of time in my grandmother’s kitchen, watching her craft some of the most delicious, comfort-filled dishes. One recipe that stands out is her quiche. I remember the smell of fresh onions, cheese, and a buttery crust wafting through the house, signaling that dinner was about to get even better. There’s something about a quiche that feels like home-comforting and satisfying, yet light enough to feel special.
When I stumbled upon Jamie Oliver’s Cheese and Onion Quiche recipe, it felt like a perfect blend of tradition and innovation. It combines rich, savory flavors with a balance that makes each bite feel just right. His approach to food has always been about simplicity, using good ingredients to create meals that bring people together, and this quiche is no different.
Jamie Oliver’s Cheese And Onion Quiche Recipe
Jamie Oliver’s Cheese and Onion Quiche is a celebration of rich cheese, tender onions, and a flaky crust that isn’t overly heavy. It’s not just about the flavor, but about the method-each step feels intuitive yet results in something that looks and tastes impressive. This recipe lets the flavors shine, and I love how it perfectly combines comfort and elegance. Plus, it’s a great recipe to master if you’re looking to wow your guests or simply treat yourself to something special.
Ingredients Needed
Here’s what you’ll need to recreate this delicious quiche:
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For The Pastry
- 225g plain flour
- 100g cold butter, diced
- A pinch of salt
- 1 large egg (to bind the dough)
- Water (a few tablespoons, to bring the dough together)
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For The Filling
- 2 medium onions (finely chopped)
- 150g mature cheddar cheese (grated)
- 3 large eggs
- 200ml double cream
- Salt and black pepper (to taste)
- A touch of dried thyme or fresh herbs (optional)
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For Cooking
- A knob of butter (for sautéing the onions)
- A splash of olive oil (to help sauté onions)
How To Make Jamie Oliver’s Cheese And Onion Quiche
I’ll walk you through the process step by step. I love how straightforward this is, but don’t let its simplicity fool you-it’s packed with flavor.
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Make The Pastry
- First, blitz the flour and salt together in a food processor. Then add the cold, diced butter and pulse until the mixture looks like breadcrumbs.
- Next, crack in the egg and pulse again. Add cold water a tablespoon at a time until the dough starts to come together.
- Turn the dough out onto a lightly floured surface, knead it briefly, then wrap it in cling film. Let it chill in the fridge for about 30 minutes.
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Prepare The Filling
- While the dough chills, melt a knob of butter with a splash of olive oil in a pan over medium heat.
- Add the onions and cook gently for about 10-12 minutes until soft and caramelized. Stir occasionally to ensure they don’t burn.
- Preheat the oven to 180°C (350°F).
- In a bowl, whisk together the eggs, double cream, a pinch of salt, and freshly ground black pepper.
- Stir in the cooked onions and grated cheddar cheese.
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Assemble And Bake
- Roll out your chilled pastry and line a pie dish or tart tin, ensuring it’s snug. Trim off any excess.
- Pour the filling into the pastry case.
- Bake for 35-40 minutes, until the filling is golden and set. Let it cool slightly before serving.
Ingredient Science Spotlight
I’ve always been fascinated by how ingredients work together. A quiche is a perfect example of the magic that happens when simple ingredients come together in harmony.
- Butter in Pastry: The cold butter used in the pastry helps to create that flaky, melt-in-your-mouth texture. When you bake it, the water in the butter turns to steam, which creates pockets of air in the dough. This gives the pastry its light, flaky consistency.
- Eggs and Cream in the Filling: The combination of eggs and cream in the filling is key for achieving that creamy, custard-like texture. Eggs act as a binder, while the cream adds richness. Together, they create a smooth, velvety filling that isn’t too runny or too firm.
- Caramelized Onions: Slowly cooking onions at a low heat helps release their natural sugars, which adds a sweetness and depth to the dish. This is why caramelized onions have such a complex flavor-sweet, savory, and slightly nutty.
Expert Tips
- Make Ahead: You can prepare the pastry and the filling a day in advance. Store the pastry dough in the fridge and sauté the onions ahead of time. This makes the quiche even easier to assemble and bake when you’re ready.
- Cheese Variations: While mature cheddar is classic, you can experiment with other cheeses like Gruyère, feta, or even goat cheese for a different flavor profile. Just be sure to choose a cheese that melts well.
- Pastry Tip: If you’re struggling with the pastry sticking to your rolling pin, try rolling it out between two sheets of parchment paper. It makes the process cleaner and easier!
Recipe Variations
- Veggie Lover’s Quiche: Add spinach, mushrooms, or even roasted peppers to the filling for an extra veggie boost.
- Bacon or Ham: For a heartier version, add some crispy bacon or diced ham into the filling. It adds a savory depth and pairs perfectly with the cheese.
- Herb Infusion: If you’re a fan of fresh herbs, try adding a sprinkle of fresh thyme, rosemary, or basil to the filling. It brings an aromatic freshness that’s wonderful with the richness of the cheese.
Final Words
Jamie Oliver’s Cheese and Onion Quiche is a fantastic recipe that I always turn to when I want something comforting yet sophisticated. It’s the kind of dish that suits any occasion, from a casual lunch to a fancy brunch. The beauty of quiche is in its versatility-whether you serve it warm or at room temperature, it always impresses.
FAQs
Can I Use A Store-bought Pastry For The Jamie Oliver Cheese And Onion Quiche?
Yes, you can use store-bought pastry if you want to save time. Just make sure to blind bake it before filling.
What Type Of Cheese Is Best For Jamie Oliver’s Cheese And Onion Quiche?
A mix of cheddar and Gruyère works great. It gives a nice balance of sharpness and richness.
How Do I Prevent My Quiche From Being Soggy?
Blind bake your pastry first and make sure the filling is not too wet. This helps keep the crust crisp.