• Rachel Patterson

Onion and Feta Quiche


I wanted to make a quiche but didn't have any specific ingredients so a hunt through the fridge provided onions and feta...et voila:



Shortcrust pasty: 225g plain flour 100g butter, diced Pinch salt Cold water

3 small or 2 medium onions - I used a mixture of red and white onions

1 tablespoon olive oil

100g feta cheese

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

225ml (8 fl oz) milk

3 eggs

Salt & pepper


Make the pastry by rubbing the butter into the flour until it resembles fine breadcrumbs then add in the salt. Add in 1 tablespoon water and mix, gradually add in 1 more tablespoon of water and mix until you have a firm dough. Wrap in cling film and chill.

Slice the onions thinly and saute in the olive oil, add in the dried herbs.


Heat oven to 200C/fan 180C/gas 6.


Roll out the pastry and line a flan tin, add in baking beans and blind bake for 15-20 minutes then take out the baking beans and return to the oven for a further 5 minutes.  Remove from the oven and allow to cool slightly.


Lower the oven heat to 180C/fan 160C/350F.


Lay the sauted onions evenly over the base of the pastry case then crumble the feta cheese over the top.  Whisk the milk, eggs and salt and pepper together and pour into the pastry case, carefully.


Pop into the oven for 30 minutes or until the filling is set and a nice golden colour on top.

© 2020 Rachel Patterson