Go Back

Onion Quiche with Almond and Parmesan

Servings 24 cm round quiche pan
Author Natalie


For short crust pastry:

  • 150 grams all-purpose flour
  • 100 grams cold butter cut into cubes
  • 1/2 tsp. fine salt
  • 1-2 tbsp. cold water

For the filling:

  • 75 grams butter
  • 4 large onions peeled and thinly sliced
  • 1 head of leeks thinly sliced
  • 1 tsp. honey or date syrup
  • 1 tsp. balsamic vinegar
  • 1/2 tsp. ground nutmeg
  • Salt and pepper to taste

For royal sauce:

  • 250 ml. cream
  • 2 large eggs
  • Salt and pepper to taste
  • 1 tbsp. flour


  • 50 grams grated Parmesan cheese
  • 40-50 grams sliced almonds



  1. In a food processor with a steel blade put flour, butter and salt and process until the mixture is crumbly.
  2. Add water gradually until the dough clumps.
  3. Transfer the dough on a lightly floured work surface and create a thin disc-shape. Wrap in plastic wrap and chill for 1 hour.


  1. Melt butter in a large skillet and add in onion and leek.
  2. Steam the onions for 1-2 minutes until they start to get translucent shade.
  3. Add honey and balsamic vinegar and mix until absorbed.
  4. Season with salt, pepper and nutmeg and mix well. Lower the heat and cook for about 5-6 minutes, until onions begin to soften.
  5. Drain the onion mixture and refrigerate for about 1 hour.
  6. On a floured work surface, roll the dough about 3 mm thick and line the pan, while ensuring a right angle between the bottom and the sides.
  7. Pierce the bottom of the crust with a fork and cool in the freezer for 1 hour.

Royal sauce:

  1. In a small bowl, whisk cream, eggs, flour, salt and pepper until blended.
  2. Assemble the tart: preheat oven to 170c degrees.
  3. Spread the onion mixture on top of the frozen crust evenly.
  4. Pour the Royal and sprinkle with Parmesan cheese and almonds.
  5. Bake for about 45-50 minutes or until golden and set.

Recipe Notes

  • Keep in a closed container in the refrigerator for up to 3-4 days.
  • It is recommended to warm the quiche slightly before serving.