Quiche will forever be one of the utmost delicious meals to feed a hungry crowd, but this unique sticky onion and cheddar version will instantly become your new favourite go-to! With just seven ingredients – including for your homemade pastry base, there’s absolutely no fuss when it comes to this tasty meal.

Don’t worry about messing it up, as it’s hard to make this mouthwatering dish taste bad! All you need is some time for the pastry to chill and bake and you’ve got yourself a winning dish!

Ingredients

• 25g butter
• 500g small onion, (about 5 in total), halved and finely sliced
• 2 eggs
• 284ml pot double cream
• 140g mature cheddar, coarsely grated
  Pastry
• 280g plain flour, plus extra for dusting
• 140g cold butter

Method

1. For pastry, tip flour and butter into bowl. Rub together with fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into ball and use straight away or chill for up to 2 days.
2. Roll out pastry on lightly floured surface to round about 5cm larger than 25cm tin. Use rolling pin to lift it up, then drape over tart case so there is an overhang on the sides. Using small ball of pastry scraps, push pastry into corners of tin. Chill in fridge or freezer for 20 mins.
3. Heat oven to 200C. While pastry is chilling, heat butter in pan and cook onions for 20 mins, stirring occasionally, until they are sticky and golden. Remove from heat.
4. Lightly prick base of tart with fork, line tart case with large circle of baking paper or foil, then fill with baking beans. Blind-bake tart for 20 mins, remove paper and beans, then continue to cook for 5-10 mins until biscuit brown.
5. Meanwhile, beat eggs in bowl, then gradually add cream. Stir in onions and half the cheese, then season with salt and pepper. Carefully tip filling into case, sprinkle with rest of the cheese, then bake for 20-25 mins until set and golden. Leave to cool in case, trim edges of pastry. Remove and serve in slices.