Caramelised Onion and Blue Cheese Quiche

Caramelised Onion and Blue Cheese Quiche

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Serve this impressive quiche with crispy potato wedges and a fresh green salad as a light alfresco dinner!

  • Recipe serves6
  • Preparation time45 minutes
  • Cooking time50 minutes


  • For the quiche base:
  • 225g cake flour
  • 125g Stork Bake margarine, cubed
  • Pinch of salt
  • Approx. 45ml water
  • For the quiche filling:
  • 30ml sunflower oil
  • 4 red onions, peeled and cut into quarters
  • 5ml brown sugar
  • 2 jumbo eggs
  • 150ml cream
  • 150ml milk
  • 1 sachet KNORR Sour Cream and Chives Potato Bake
  • 50g blue cheese, crumbled


  • To make the quiche base place the cake flour, cubed margarine and salt into a bowl and using your fingertips rub the margarine into the flour until it resembles breadcrumbs
  • Sprinkle over enough water until the dough is able to come together to form a ball, you may need slightly less or slightly more than 45ml
  • Wrap the dough in cling film and allow to cool in the fridge while you prepare the filling
  • Heat the oil in a pan and gently fry the quartered red onion over a low heat for about 15 minutes or until the onions are soft
  • Then add the brown sugar and allow the onions to caramelise
  • Remove from the heat and allow to cool slightly
  • Roll out the dough on a lightly floured surface and line the base of a 26cm quiche dish
  • Prick the base lightly with a fork and bake in a preheated oven at 180C for 15 minutes
  • In a bowl whisk together the eggs, cream, milk and contents of the KNORR Bacon & Onion Flavour Potato Bake sachet
  • After 15 minutes remove the quiche base from the oven, arrange the onion on the cooked base, pour the egg filling in and top with crumbled blue cheese
  • Return to the oven for a further 30-35 minutes or until the centre of the quiche filling is set and golden brown on top
  • Serve with a fresh green salad