• For the tart case:
  • 250g good quality cheese
  • & onion crisps
  • 50g unsalted butter
  • 50g parmesan cheese
  • 50g cheddar cheese
  • Filling:
  • 2 tbsp plain flour
  • 3 eggs
  • 200g double cream
  • 1/2 jar caramelised onions
  • 1 tbsp olive oil
  • 75g gruyère cheese
  • 75g cheddar cheese
  • Salt and black pepper


  1. Preheat the oven to 180C. Grease a 23cm/9in, loose-bottomed, fairly deep tart tin.
  2. For the base, place the crisps into a food processor. Melt the butter in a pan. Blitz the crisps in the processor and add the butter. Add the cheeses and blitz until everything is combined. Press the crisp mixture evenly into the base and sides of the tart tin. Place into the fridge to chill for 30 minutes.
  3. Meanwhile, make the filling. Whisk the flour into the eggs to make a paste. Whisk in the cream. Strain the mixture to remove any lumps of flour. Season with salt and pepper.
  4. Spread the tart case with the caramelised onions and then fill the case with the cheeses.
  5. Pour over the egg mixture. Put the quiche on a baking tray. Bake for about 20 minutes, until souffléd and golden. Rest for 15 minutes before slicing into it.