Double cheese quiche

Double Cheese Quiche

Course: Quiche


  • 6 medium onions finely chopped
  • 1 tbsp chopped mixed fresh herbs e.g.parsley, thyme, etc
  • 6 large eggs
  • 500 ml milk
  • 150 g gruyere cheese grated
  • 100 g mature cheddar cheese grated


  • Preheat your oven to 180°C
  • Roll out the pastry on a lightly floured surface to about 30cm diameter, 3mm thick,
  • Place the pastry in a metal pie dish (24-26cm)
  • line the pastry in the pie dish with greaseproof paper or baking parchment and then fill it with just enough dried beans or rice to cover the base.
  • Bake for 10 minutes.
  • Allow the beans or rice to cool, then carefully remove them and the greaseproof paper and set aside (the beans or rice can be stored in a container to reuse for blind baking in the future).
  • Put the pie dish back in the oven to cook for a further five minutes.
  • Take it out and set aside.
  • Now turn up the oven to 200°C
  • Sauté the onions for 10-15 minutes, until they soften and turn golden, then mix in the herbs.
  • Take off the heat and allow to cool slightly.
  • In a large mixing bowl beat the eggs and whisk in the milk, so that the eggs are light and have air bubbles.
  • Stir in the grated cheese and fried onions, and season with black pepper.
  • Pour the mixture into the pastry case and bake for 30-35 minutes, until the filling has risen and is well-browned on top.
  • The centre should have a spring to the touch when you push it gently in the middle.


Adapted from

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