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+ servings

Easiest Cheese & Onion Quiche

A simple but luxurious crustless cheese & onion quiche recipe with a mix of three delicious cheeses for maximum flavour. This makes the perfect vegetarian picnic or party option! The recipe has no traditional pastry crust, but we use a clever technique to help it form its own crust.
4.47 from 26 ratings


  • Butter for pan
  • 1 large brown onion, finely minced
  • 4 medium eggs*
  • 355 ml (1.5 cups) whole milk
  • 65 g (½ cup) self rising flour
  • 1 Tbsp dijon mustard
  • 200 g (2 cups) Cheddar and Red Leicester cheese**, grated
  • 50 g (1.75 oz) goats cheese, cubed
  • ¼ tsp smoked paprika


  • Preheat the oven to 180C (360F)
  • Generously grease a pie dish with butter and then sprinkle a little bit of the flour across the bottom of the dish.
  • Whisk the eggs, milk and dijon mustard together in a jug.
  • In a saucepan, heat a little olive oil over a medium heat. Saute the onions until they are soft, but not quite browned.
  • Transfer the onions to the pie dish.
  • Add the grated cheeses, and then add the rest of the flour and use a spatula to mix it it all together.
  • Sprinkle the goats cheese over the top, then pour the egg mixture over.
  • Sprinkle the smoked paprika on the top.
  • Place in the oven for 35-40 minutes. It will be browned, but still a little wobbly, and should have puffed up a little.
  • Let rest for 5-10 minutes before tucking in. It will sink back down again as it cools - that is fine.


*If you're using large eggs, you can just use 3.
** I usually go for 2/3rds cheddar to 1/3rd Red Leicester but you can amend this and use entirely cheddar if you prefer.
Serving: 1g, Calories: 285kcal, Carbohydrates: 22g, Protein: 14g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 6g, Cholesterol: 145mg, Sodium: 316mg, Fiber: 1g, Sugar: 4g