Find tried and tested recipes from McCarthy Stone homeowners, teams and the restaurant chefs in our assisted living (Retirement Living PLUS) developments

Christmas Cheeseboard Quiche

Lynn’s prize-winning Christmas quiche is a super-tasty way to use up those odds and ends of cheese leftover from the Christmas cheeseboard.

Cheeseboard quiche
Posted 05 December 2022
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Prep: 30mins Cook: 60mins


  • For the Pastry
  • 250g plain flour.
  • 125g butter, cold and cubed.
  • ½ tsp salt.
  • For the filling.
  • 2 onions, sliced into rings
  • 1 tbsp oil
  • 2 eggs
  • 284ml pot double cream
  • 250g cheese (leftovers from the cheeseboard, mixed – e.g. stilton, brie and cheddar)


  1. To make the pastry base
  2. Put flour, butter and salt into the bowl of food processor, pulse until mix looks like crumbs. Splash in 4 tbsp cold water, then pulse to a dough.
  3. Turn onto lightly floured surface, shape into ball and wrap and chill for at least 10 minutes.
  4. Heat oven 200C/fan 180C/gas 6.
  5. Roll pastry on a floured surface until large enough to line a 23cm loose bottom tart tin.
  6. Line the tin with the pastry and tidy the overhanging edges.
  7. Line with baking paper then fill with baking beans. Bake on a baking sheet for 15mins. Take out the paper and beans, then bake for 10mins more until pale brown.
  8. To make the filling
  9. Whilst the pastry cooks, soften the onions over a medium heat for 10 minutes until golden.
  10. Beat the eggs and cream together and season.
  11. Crumble/chop in the cheeses, scatter into the pastry case, add the onions, then pour in the egg mix.
  12. Turn the oven down to 160C/fan 140C/gas 3 and bake for 40 mins until set and lightly golden.
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