Guinness Braised Onion and Aged White Cheddar Quiche

Guinness Braised Onion and Aged White Cheddar Quiche

With March here, St Patrick's day is not too far off and that is the perfect excuse to cook with some alcohol! One trick that I use to quickly caramelize onions is to add water to the pan which allows for more surface surface area to be in contact with the heat and it allows you to use a higher temperature. The last time I was caramelizing some onions I was thinking that instead of using water, why not use a beer or a wine and with St Patrick's day on my mind a lot recently a nice dark Irish stout like Guinness seemed like the perfect way to go. I was looking for an idea for brunch this past weekend and a Guinness braised onion and white cheddar quiche was sounding like it would hit the spot! In addition to the onions and cheese I really could not resist adding bacon to the quiche and from there I built up the flavours with some grainy mustard and Worcestershire sauce in addition to a bit of cayenne for heat. The Guinness braised onion and aged white cheddar quiche turned out amazingly well! The sweet Guinness braised onions contrasted nicely with the sharp aged white cheddar and the rest of the flavours really played well together in the quiche.

Guinness Braised Onion and Aged White Cheddar Quiche

Feel free to enjoy a pint with your quiche!

Guinness Braised Onion and Aged White Cheddar Quiche

Guinness Braised Onion and Aged White Cheddar Quiche

Guinness braised sweet caramelized onions baked into a savoury aged white cheddar quiche with a light and flaky, buttery crust.

Servings: makes 6 servings

Prep Time: 10 minutes
Cook Time: 1 hours 15 minutes
Total Time: 1 hours 25 minutes

Printable Recipe
  • 4 slices bacon, cut into 1 inch pieces
  • 1 pound onions, sliced
  • 1/2 cup Guinness
  • 2 teaspoons grainy mustard
  • 2 teaspoons Worcestershire sauce
  • 1 cup cream
  • 4 eggs, lightly beaten
  • 1 cup aged white cheddar, shredded
  • cayenne, salt and pepper to taste
  • 1 pie crust, rolled out and fitted to a pie plate, chilling in the fridge
  1. Cook the bacon in a pan oven medium heat until crispy and set aside on paper towels to drain reserving the grease in the pan.
  2. Add the onions and saute until tender, about 5-7 minutes.
  3. Add 1/4 cup Guinness and simmer until the liquid has mostly evaporated, about 15 minutes and repeat.
  4. Remove from heat and mix in the grainy mustard and Worcestershire sauce and place in a large bowl.
  5. Mix in the bacon, cream, eggs and 1/2 of the cheese and season with cayenne, salt and pepper.
  6. Pour the mixture in to the pie crust and top with the remaining cheese.
  7. Bake in a preheated 375F oven until golden brown on top and set in the center, about 25-30 minutes.

Similar Recipes:
Reuben Quiche
Corned Beef Poutine with Guinness Gravy
Roasted Pumpkin Quiche with Caramelized Onions, Gorgonzola and Sage
Welsh Rarebit
Steak and Guinness Pie
Chipotle Caramelized Onions
Bangers and Colcannon with Guinness Onion Gravy
Corned Beef Grilled Cheese Sandwich with Guinness Caramelized Onions
Guinness ‘French’ Onion Soup

Looking for more St Patrick’s Day recipes?


vanillasugarblog said...

now this is how quiche should be, nice and hearty. a nice cold glass of wine paired with it and I'm good

hanseata said...

Sounds great. Guinness is always good for me. Did you use Stout or Draught?

excentric said...

You have outdone yourself with this one. Every single ingredient is on my 'favorite foods' list. Cannot wait to make this. Thanks.

mireia badia said...

Perfect for St. Patricks!!!!

Chung-Ah | Damn Delicious said...

Caramelizing onions in Guinness. You just might be a genius, Kevin!

Chung-Ah | Damn Delicious said...

Caramelizing onions in Guinness. You just might be a genius, Kevin!

Rosa's Yummy Yums said...

This quiche is fabulous! The flavors are just awesome.



Joanne said...

I bought some guinness to bake with this past week and now I have some leftover...PERFECT timing!

Elly McCausland said...

This looks SO appetising. Caramelising onions is one of my favourite ever kitchen tasks - I love them with goat's cheese and rocket, but this quiche sounds like it could be even better!

Emma said...

Oooh this looks and sounds so good! Does much of the Guinness flavour remain after cooking or are you mostly just left with the rich savoury-ness? I did a big post about French onion soup a while back, trying lots of different boozes, but it hadn't even occurred to me to try Guinness but I can see it would work so well with the onions!

S said...

Wow. WOW! Just reading the description makes me drool.

Margarita said...

I never would have thought that I can caramelize onions with some stout! Perfect!

Kathleen Richardson said...

I love quiche and yours looks so tasty, Kevin.

Nicole said...

That looks so good!

Anonymous said...

I stumbled upon your blog via foodgawker and I am a new fan! Keep up the amazing recipes and pics. You have inspired me to make time to cook again!

Kevin said...

hanseata: I went with the Draught.

daphne said...

I love the rich in depth flavours in this! Where is my fork!

Kevin said...

Emma: You do get some of the Guinness flavour coming through. I also enjoy experimenting with various forms of alcohol in French onion soups.

susan said...

I love this combo. Putting it on my "to do" list!

TheKitchenGeeks said...

Oh, yeah, that looks amazing! I think I'll try adding some blue cheese in there, too. I've never tried using beer or wine to carmelize I've got a new culinary move. Thanks!

Steve @ the Black Peppercorn said...

oh wow - I love guinness. It has such a rich flavour that does taste great in many things. Never thought of using it to braise onions for a quiche. Thanks for the info!!

bunny said...

look so delicious

bunny said...

look so delicious

bunny said...

love it

Deborah Dowd said...

Okay I need to add you to my blogroll since I have run across you twice in one day- Pinterest and Tastespotting! This looks like a fabulous dish for the coming St. Pat's day!

Unknown said...

I just made this, and it was yummy! I used a coffee porter instead of Guninness and omitted the crust. I think the only thing that could improve it would be a nice handful of mushrooms.

Brynna [Brynna Begins] said...

I'm currently eating your fantastic quiche with a homemade whole wheat crust. Results: day-um. 2 syllables.

Thank you, and everyone? Try this now.

Anonymous said...

Absolutely fantastic, people!!!! This is going to be the brunch feature the morning after my daughter's July wedding! Mini quiches will be perfect.....thank you from Waterloo Ontario!

Anonymous said...

I made this without the bacon and used dijon mustard. Hands down the best quiche ever!

mari said...

do u think puff pastry would work in this recipe? in place of the pie crust?

luvglass said...

Made it last night and have to say we were disappointed. The mustard and worcestershire overwhelmed everything else.

Kevin said...

luvglass: With only 2 teaspoons of each in an entire quiche, they should not be overwhelming; they should add a nice subtle background hint. Is your grainy mustard extremely potent?

Anonymous said...

Hi, I have never made a quiche before but want to attempt this. If I were to use a mini muffin pan instead (no crust), would it cook at the same temperature for the same amount of time?

Kevin said...

Anonymous: Cook it at the same temperature but take a look at it earlier, say 15 minutes, to see if it is done.

Sophia Del Gigante said...

You are a GENIUS, NO JOKE! OMG I am loving all the beer recipes!!

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