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Caramelised onion and Gruyère quiche

A slice of quiche topped with fresh arugula on a dark plate. The word "Quiche" is displayed in bold text above, creating a bright, appetizing mood.

By Tom · Updated

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  • About 2 hours
  • One to take your time over

This is my go-to caramelised onion & Gruyère quiche. Rich, savoury, and made completely from scratch. With buttery shortcrust pastry, slow-cooked caramelised onions, a silky custard, and plenty of Gruyère, this is a simple classic that never fails.

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The recipe

Caramelised onion and Gruyère quiche

This is my go-to caramelised onion & Gruyère quiche.

  • 20 min prep
  • 1 hour 10 min cooking
  • 30 min hands-off
  • One to take your time over

Times and difficulty are our estimates from the method, not stopwatch figures.

Quantities
Measurements

Ingredients

Shortcrust pastry

Custard filling

Caramelised onions

To assemble

Tick things off as you go — they stay ticked if you close the page.

A dotted underline means the amount has been rounded to something you can measure.

Method

Make the pastry

  1. Step 1

    Place the flour (200 g) and salt (1 tsp) into a food processor (or mixing bowl if doing by hand).

  2. Step 2

    Add the cold butter (100 g) and pulse (or rub in by hand) until the mixture resembles breadcrumbs.

  3. Step 3

    Add the egg yolk (1 yolk) and pulse again until incorporated.

  4. Step 4

    Add around 1 tablespoon of cold water (1 tbsp) and pulse until the dough just starts to come together. Add a little more water if needed.

  5. Step 5

    Once the dough clumps together, remove it, press into a ball, then flatten into a disc.

  6. Step 6

    Wrap and refrigerate for at least 30 minutes.

Prepare the custard base

  1. Step 1

    Place the milk (240 ml) and cream (240 ml) into a heavy-bottomed saucepan.

  2. Step 2

    Add the thyme sprigs.

  3. Step 3

    Heat gently until just below boiling. When you see steam, remove from the heat.

  4. Step 4

    Stir occasionally to prevent burning or skin forming.

  5. Step 5

    Set aside to cool and continue infusing.

Roll & blind bake the pastry case

  1. Step 1

    Preheat the oven to 170°C fan.

  2. Step 2

    Lightly flour (200 g) your work surface and roll the chilled pastry to about 2mm thick.

  3. Step 3

    Roll the pastry over a rolling pin and lay it into a 25cm tart tin, gently pressing it into the corners.

  4. Step 4

    Don't worry if it cracks, simply press it back together.

  5. Step 5

    Dock the base by pricking it all over with a fork.

  6. Step 6

    Leave the pastry overhang in place.

  7. Step 7

    Line the pastry with scrunched baking paper and fill with baking beans or rice.

  8. Step 8

    Blind bake for 20 minutes.

  9. Step 9

    Remove the rice and paper, then return the pastry to the oven for 5 minutes.

  10. Step 10

    Brush the base lightly with egg wash and bake for a further 5 minutes to seal.

  11. Step 11

    Remove from the oven and trim the excess pastry using a small knife or potato peeler.

  12. Step 12

    Brush away any crumbs and set aside.

Caramelise the onions

  1. Step 1

    Melt the butter (100 g) in a pan over medium-low heat.

  2. Step 2

    Add the sliced onions (6 large)) and a small pinch of salt (1 tsp).

  3. Step 3

    Add the thyme leaves and stir.

  4. Step 4

    Cook gently, stirring occasionally, until the onions (6 large)) are soft, golden, and caramelised.

  5. Step 5

    Be patient, do not rush or allow them to burn.

  6. Step 6

    Once done, remove from the heat.

Finish the custard

  1. Step 1

    Crack the eggs (3) into a mixing bowl.

  2. Step 2

    Strain the cooled milk (240 ml) and cream (240 ml) mixture through a sieve into the eggs (3).

  3. Step 3

    Season with salt (1 tsp) and white pepper.

  4. Step 4

    Whisk until fully combined.

Assemble the quiche

  1. Step 1

    Spread the caramelised onions (6 large)) evenly over the base of the pastry case.

  2. Step 2

    Sprinkle over the grated Gruyère cheese (100 g).

  3. Step 3

    Pour the custard mixture carefully over the filling.

  4. Step 4

    Top with a little extra Gruyère and a sprinkle of fresh thyme.

Bake

  1. Step 1

    Bake at 170°C fan until the quiche is just set with a slight wobble in the centre. This should take around 35 to 40 minutes.

  2. Step 2

    Remove from the oven and allow to cool slightly on a rack.

  3. Step 3

    Serve hot or cold (1 tbsp).

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Questions people ask

How long does caramelised onion and gruyère quiche take?

About 2 hours from start to finish: 20 min of prep, 1 hour 10 min of cooking, and 30 min hands-off while it waits. That figure is worked out from the method rather than timed with a stopwatch, so give yourself a little more the first time.

How much does this make?

The original recipe did not state a yield, so nothing has been invented for it. The scale control on the recipe card multiplies the quantities instead, which is the honest version of the same thing.

Can I see the ingredients in ounces and pints?

Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.

Is it vegetarian?

Yes, as written. If you are cooking for a strict vegetarian, the one to check is the cheese: several hard cheeses are made with animal rennet.