Jessie Ware’s onion quiche

Onion quiche image
Jessie and Lennie Ware image
Jessie and Lennie Ware

We never thought a pop star would ask for a quiche, but this is what we heard Carly Rae Jepsen wanted. In fact, we’d got our wires crossed – it was that she made a mean quiche herself. So God bless a PR mix-up for Mum creating the most creamy and delicious quiche to ever touch our lips.



Onion quiche

Foodies Jessie Ware’s onion quiche Jessie Ware’s onion quiche Print This
Serves: 8
Nutrition facts: calories fat
Rating: 5.0/5
( 2 voted )


  • 25g butter
  • 500g onions, halved and finely sliced
  • Plain flour, for dusting
  • 500g shortcrust pastry
  • 3 large eggs, beaten
  • 300ml double cream
  • 140g mature Cheddar, grated
  • 100g Gruyère, grated
  • Salt and pepper


Preheat the oven to 200ºC. Melt the butter in a large pan, add the onions and gently cook for about 20 minutes until soft and turning golden. When they are nice and soft, turn off the heat.

While the onions are cooking, blind bake the pastry case. On a lightly floured work surface, roll out the pastry to about 3mm thick. Use it to line a 23cm loose-bottomed tart tin (about 3.5cm deep), leaving a little pastry hanging over the edge to allow for shrinkage. Prick the base all over with a fork, then line with a large circle of baking parchment (scrunch it up first, then open it out, so it’s easier to mould into the case). Fill with baking beans or rice, then blind bake the pastry case for 20 minutes.

Carefully remove the parchment and beans, then bake for another 5–10 minutes until the pastry is cooked through and lightly golden.

Leave the pastry to cool for a few minutes before using a serrated knife to carefully cut off the excess pastry that is hanging over the edges.

Mix the onions with the eggs, cream and Cheddar and season to taste. Tip into the pastry case, then sprinkle over the Gruyère. Bake for about 25–30 minutes until golden brown on top.

Eat at room temperature with a nice salad.


From Table Manners by Jessie & Lennie Ware, Ebury Press, £22

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