Mini French Onion Quiche | Small Batch Bakes
Not only is it one of my favourite things to eat, but also one of my favourite things to bake. Quiche epitomises everything I love about baking. There are enough elements to it that you really feel as though you’ve made this from scratch (bonus points if you make your own pastry), but each element is simple enough that it doesn’t feel like an overwhelming task to create. Most importantly, the final bake is something I genuinely want to eat every day.
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These Caramelised Onion & Double Cheese Mini Quiches are a rich, savoury bake made with buttery shortcrust pastry, sweet caramelised onions and a creamy egg custard. This is a small batch bake designed to make two individual 15cm quiches, ideal for cooking for one with leftovers or sharing. Inspired by classic French-style quiche, the filling combines cheddar and Gruyère for depth, while Ballymaloe relish adds a subtle sweetness and tang. Everything is baked until golden with a slight wobble in the centre for the perfect texture. It’s a simple but elegant bake that feels a little bit special without being complicated.
Why You'll Want to Make This Recipe
Small Batch Baking
This recipe makes two mini quiches, perfect for a couple of meals or sharing without committing to a full-sized tart.
Comforting & Versatile
Rich, cheesy and full of flavour, these quiches work just as well for lunch, dinner or even a slow weekend brunch.
Make Ahead Friendly
Quiche keeps beautifully, making it ideal for prepping ahead and reheating when needed.
Classic Flavours, Elevated
The combination of caramelised onion, two cheeses and a creamy custard creates something deeply savoury and satisfying.
Eleanor’s Top Tips for the Perfect Mini Quiche
- Use 2 x 15cm tart tins. This ensures the correct depth and structure for the quiches.
- Leave pastry overhanging. This helps prevent shrinkage during blind baking.
- Blind bake properly. Baking with parchment and weights keeps the base crisp.
- Caramelise onions slowly. Don’t rush this step — it builds essential flavour.
- Add a splash of water to onions. This helps them soften and turn jammy.
- Don’t overfill with custard. Leave a little space to prevent spillage.
- Look for a slight wobble. The centre should jiggle slightly when done.
- Rest before slicing. This helps the custard fully set.
Ingredients and Tools You'll Need
Essential Ingredients
Shortcrust Pastry – forms the buttery base.
Butter – for greasing the tins.
Onion – caramelised for sweetness and depth.
Extra Virgin Olive Oil – for cooking the onions.
Ballymaloe Relish – adds tang and subtle sweetness.
Cheddar Cheese – provides sharpness.
Gruyère Cheese – adds nuttiness and richness.
Fresh Chives – for freshness and colour.
Eggs – create the custard structure.
Double Cream – adds richness.
Whole Milk – balances the custard.
Salt & Black Pepper – for seasoning.
Essential Tools
• 2 x 15cm tart tins
• Rolling pin
• Baking parchment
• Baking beans or dried rice
• Frying pan
• Mixing bowl or jug
• Whisk
• Baking tray
Dietary Variations
Vegetarian
This recipe is already vegetarian-friendly.
Gluten-Free
Use gluten-free shortcrust pastry.
Dairy-Free
Use plant-based cream, milk and cheese alternatives, though texture will vary.
Different Fillings
Swap the onions for:
- Leeks
- Spinach
- Mushrooms
Or add cooked bacon or ham if you want a meat version.
Frequently Asked Questions (FAQs)
Can I make just one quiche instead of two?
Yes — halve the ingredients or make both and store one for later.
What size tart tins should I use?
Use two 15cm tart tins for the best results.
How do I stop the pastry from going soggy?
Blind baking with baking beans is essential for a crisp base.
Can I make these ahead of time?
Yes — they keep well in the fridge for up to 3 days and can be reheated.
How do I know when the quiche is done?
The centre should have a slight wobble but not be liquid.
There’s something incredibly satisfying about a small batch bake — just enough to enjoy now and savour later.
Ingredients
For The Pastry:
320g Shortcrust Pastry
Butter, to grease the tins
For the Cheese & Onion Filling:
2 Tbsp Extra Virgin Olive Oil
1 Onion, sliced into thin semi-circles
2 Tbsp Ballymaloe Relish
50g Mature Cheddar, grated
50g Gruyere Cheese, grated
10g Fresh Chives, finely sliced
For the Egg Custard:
3 Eggs
75ml Double Cream
75ml Whole Milk
Salt
Black Pepper
You Also Need:
Baking Parchment
Baking Beans/Dry Rice
Instructions
- Preheat the oven to 180ºC/160ºC fan.
- Start by lining your mini quiche tins. Cut the pastry in half so you have two pieces. Roll each piece out into a circle about 1/2cm thick and 25cm in diameter. Grease each tart tin then line each tin with a sheet of pastry, pressing into the folds of the tin and leaving some pastry to hang over the edges of the tin (as the pastry will shrink in the oven). Prick the pastry with a fork then lay a piece of baking parchment on top of the pastry. Fill with baking beans, or dried rice, to weigh down the pastry so it doesn't puff too much in the oven. Bake for 15 minutes.
- While the pastry is baking, add the olive oil to a pan over a medium heat then fry the onions for 10 minutes until golden. Season lightly with salt to help them soften and caramelise. Add in the Ballymaloe Relish and a splash of water and let that caramelise for another 5 minutes before turning off the heat.
- When the pastry has finished blind-baking, remove from the oven and take the baking beans and parchment paper out. Trim any excess pastry that is still overhanging using a knife, then return the pastry to the oven for 5 minutes without the beans to dry out the base. Once done, leave to cool while you make your custard.
- Crack the eggs into a jug or bowl. Add the double cream and whole milk and season generously with salt and a good crack of black pepper. Whisk everything together until you have a smooth custard.
- Spoon half of the onions into each pastry base then evenly scatter both types of grated cheese on top. Place the quiche on a baking tray (easier to get into the oven and reduces the chance of spillage) then pour half of the custard mixture into each quiche. Scatter the fresh chives over the top then bake for 25-30 minutes until the quiche are set and golden on top, with a slight wobble in the centre. Leave to cool until just warm to allow the custard to set, then slice and serve.
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Great present! Bought this for my sister who cooks for one. She absolutely loved it finding it inspiring! So many great recipes to motivate and keep you cooking when it's just you eating!
Great present! Bought this for my sister who cooks for one. She absolutely loved it finding it inspiring! So many great recipes to motivate and keep you cooking when it's just you
Follow Eleanor on socials and knew I NEEDED this book immediately! SO glad I paid extra and had it shipped from the UK (to US). Eleanor's voice is loud and clear in every recipe. The pictures are beautiful, the instructions are perfectly clear, and I want to make EVERYTHING. I cannot recommend this book enough!
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One of the best things about the book is that all the recipes are actually cooked in one pot - in a lot of other so-called books you still have to make your side dish in a separate pot. With these recipes, even if they include rice or pasta, it's all cooked together. No mountains of washing up!
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This book is like having all your favourite foods in one place with the added bonus of an old friend showing you the ropes. Congratulations Eleanor when can I pre-order the next one?