Caramelised onion quiche with cheddar and bacon

Quiche is one of those versatile dishes that works for breakfast, lunch or dinner and this version really takes advantage of that. The crispy bacon brings some of those classic breakfast flavours, while caramelised onions and thyme take things up a notch making it a great lunch or dinner option. It’s a rich and delicious quiche with plenty of flavour and even a few greens thanks to the addition of baby spinach. If you’re having it for lunch or dinner, serve up a generous slice with a simple side salad and an easy lemon and olive oil dressing. Dig in!


  • 25g butter
  • 2 large onions, halved and thinly sliced
  • 1 tbsp fresh thyme leaves, plus a few sprigs
  • 350g store-bought shortcrust pastry
  • Plain flour, for dusting
  • 200g bacon rashers
  • 300g double cream
  • 100ml milk
  • 3 large eggs
  • 2-3 pinches of nutmeg, plus extra for the top
  • 150g baby spinach
  • 140g mature cheddar, grated


1. Melt the butter in a large non-stick frying pan, add the onions and cook for 20 mins, stirring now and then, until they are soft and golden brown. Season, stir in the thyme leaves, then transfer to a plate to cool.

Ad. Article continues below.

2. Heat oven to 200C/180C fan/gas 6 with a large baking sheet inside. Roll out the pastry on a lightly floured surface until large enough to line a 25cm loose-bottomed tart tin, with a little overhang of pastry all the way round the top. This will stop the pastry shrinking in the oven later. If there is more overhang than you need, trim off the excess with scissors. Gently press the pastry into the sides of the tin and prick the base with a fork. Chill for 15 mins.

3. Line the pastry case with a sheet of baking parchment and fill with ceramic baking beans. Bake for 15 mins on the hot baking sheet (this helps to prevent a soggy bottom). Carefully remove the parchment and beans, then return to the oven for 10 mins more until the pastry looks cooked like shortbread, but is not too brown.

4. Meanwhile, put the bacon in the pan you cooked the onions in (there’s no need to wash it first or add any oil) and fry for 10 mins until golden. Lift from the pan onto kitchen paper to remove any excess fat. Beat the cream, milk and eggs with seasoning and nutmeg, then stir in the bacon, baby spinach and half the cheese.

5. Remove the pastry case from the oven and reduce heat to 190C/170C fan/gas 5. Spoon the caramelised onions evenly over the base of the pastry case. Pour in the bacon mixture, then scatter with the remaining cheese, the thyme sprigs and a little nutmeg. Bake for 25-30 mins until golden and the filling is just set with a slight wobble in the centre.

6. Trim the excess pastry and leave to settle for 10 mins, then remove from the tin and slice.

Ad. Article continues below.


If you’d like to see more recipes from Starts at 60, click here. And if you have a recipe you’d like to share with the Starts at 60 community – we’d love to share it! Submit them to us by completing the form below.

Submit your article here