Try our cheese and onion quiche, then check out our quiche lorraine, crustless quiche and more quiche recipes.

For more meat-free options, try our vegetarian pie, vegetarian wellington and more vegetarian recipes.

What is a quiche?

A quiche is a type of French tart with a pastry case containing a baked creamy egg filling. The most famous quiche is the Quiche Lorraine which adds salty bacon to the filling. Adding cheese isn’t traditional in a quiche Lorraine and would be frowned upon by purists but you’ll find most modern recipes will add grated cheese of some sort – gruyère being the most popular.

Once you’ve mastered the basics of a quiche you can add all sorts of fillings. Tender green spring veg like asparagus and peas are lovely, as is smoked salmon and dill and a classic cheese and onion quiche is a real crowd pleaser.

How to make quiche pastry

When making pastry it’s important to keep everything as cool as possible so your butter should be diced and chilled before using. Also the trick is to not overwork the pastry dough so if rubbing in with fingers just use a light movement and the very tips of your fingers. If you have one, a food processor is great for pulsing together the flour and butter and keeps everything cool. Resting the dough in the fridge before rolling also helps to stop it shrinking in the oven later and a final chill once you’ve lined the tin will help keep the shape.

Can you freeze your leftover egg whites?

You will have some egg whites left over from this recipe so keep them in a freezer proof container and freeze for when you need to make meringue. Once defrosted they whip up really well.

Easy quiche recipe


  • 300g pack ready-rolled shortcrust pastry
  • butter, for frying
  • 2 bunches spring onions, trimmed and finely chopped
  • 3 eggs
  • 75ml whole milk
  • 150g cheddar, grated
  • green salad, to serve


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Use the pastry to line a 23cm tart tin then trim it but leave a little overhanging for shrinkage. Scrunch up some baking paper then smooth out and lay over the pastry before filling with baking beans or dried beans. Bake blind for 10 minutes then remove the paper and beans, and bake for another 5 minutes. Trim the pastry flush with a small serrated knife and cool.

  • STEP 2

    Heat a knob of the butter in a pan and cook the spring onions for 7-8 minutes or until really soft. Cool.

  • STEP 3

    Beat together the eggs and milk in a bowl, then stir in the cooled onions and cheese, and season. Pour into the pastry case, then bake for 25-30 minutes or until just set and lightly golden on top. Cool until warm then serve with a green salad.

Discover more of our quiche and tart recipes

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Janine RatcliffeFood director

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