Spring Onion Quiche

Use spring onions to make this vegetarian quiche. The homemade pastry case is filled with spring onion cream and baked until golden and set. 


  • No spring onions? Try with leeks, asparagus, broccoli, onions, or even grated carrots.
  • No gruyere? Use any cheese you like. Comte, Emmental and goat cheese are good alternatives. 
  • Dairy free? Substitute the butter, creme fraîche, double cream and gruyere with vegan alternatives. 
  • No pastry ingredients? Use pre-made puff pastry instead. 

Prep time: 30 minutes

Cook time: 30 minutes

Total time: 60 minutes

Servings: 6


For the pastry:

170 g Plain flour

100 g Butter (cold, cut into pieces)

1 Egg yolk

Water (cold)

½ tsp Salt

For the filling:

a bunch of Spring onion

200 g Creme fraiche

200 g Double cream

3 Eggs

60 g Gruyere cheese (grated)

Salt & pepper


  1. Preheat the oven to 190C/170 fan/gas mark 5. Put all the pastry ingredients in a food processor and pulse until well-combined.
  2. Tip the dough on a floured surface and roll out as thinly as you can. If the dough's a bit sticky, place it in the fridge for 10 minutes before rolling.
  3. Grease a tart tin and place the rolled-out pastry into the base, folding the pastry edges inside to avoid any waste. Prick the bottom with a fork, line the pastry case with foil (shiny side down), fill with dry beans (or rice) and bake for 15 minutes.
  4. Remove the foil and beans and bake for another 4-5 minutes until the pastry is pale golden. Leave to one side.
  5. Chop the spring onions and fry in a little oil for 5 minutes, until lightly charred.
  6. Add all of the filling ingredients to a bowl along with the spring onions and mix to combine.
  7. Pour the spring onion filling mixture into the baked pastry.
  8. Bake for 25 minutes, or until golden and softly set.
  9. Let the quiche settle a little, then cut and serve.
2 slices of spring onion quiche on a plate, with the rest of the quiche next to it.