Dinner

New Potato, Spring Onion & Montgomery Cheddar Quiche Recipe

ByJake Silas November 23, 2025November 23, 2025

Introduction

This New Potato, Spring Onion & Montgomery Cheddar Quiche is a delightful combination of creamy, cheesy filling and a crisp, buttery pastry crust. Perfect for a light lunch or a savory picnic treat, it brings together fresh spring flavors with rich Montgomery cheddar.

A baked quiche is shown in a white fluted tart pan with a missing slice being lifted by a woman's hand. The quiche has a golden brown, slightly crispy top layer with small browned spots spread evenly. Below the top layer is a creamy, pale yellow filling mixed with small bright green peas and chunks of white or light yellow potatoes. The quiche crust is light golden and flaky, forming a firm edge around the filling. The pan is placed on a white marbled surface, and a silver knife with a light wooden handle rests on the right side of the pan. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

225g plain flour, plus extra for dusting
140g cold butter, diced
1 tsp icing sugar
1 egg yolk
250g new potatoes, peeled, cooked and halved or quartered if very large
2 bunches spring onions, sliced
250g Montgomery cheddar, diced
5 eggs
100ml milk
200ml double cream

Instructions

Step 1: Sift the plain flour and a pinch of salt into a large bowl. Add the diced cold butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.
Step 2: Stir in the icing sugar, egg yolk, and 3 tablespoons of cold water. Quickly bring the mixture together to form a firm dough. Wrap the dough in cling film and chill in the fridge for 20 minutes.
Step 3: Heat the oven to 200°C (180°C fan) or gas mark 6. Roll out the chilled pastry on a lightly floured surface and use it to line a deep 23cm tart tin.
Step 4: Cover the pastry case with baking parchment and fill it with baking beans. Bake for 20 minutes, then remove the parchment and beans and bake for another 5 to 10 minutes until the pastry is pale and sandy in texture.
Step 5: Lower the oven temperature to 160°C (140°C fan) or gas mark 2. Arrange the cooked new potatoes, sliced spring onions, and diced Montgomery cheddar evenly in the baked tart shell.
Step 6: In a bowl, whisk together the eggs, milk, and double cream. Season lightly with salt and pepper, then pour the mixture over the filling in the tart shell.
Step 7: Bake the quiche for 40 to 45 minutes or until the filling is just set but still slightly wobbly in the center.
Step 8: Remove from the oven and let the quiche cool on a wire rack before slicing and serving.

Tips & Variations

Use waxy new potatoes to keep their shape during baking and add texture to the quiche.
If Montgomery cheddar is unavailable, substitute with a sharp mature cheddar for a similar flavor.
For a lighter option, replace double cream with crème fraîche or sour cream.
Add fresh herbs like thyme or chives to the filling for an extra layer of flavor.

Storage

Store any leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven (around 150°C) or microwave until warmed through. Quiche is also delicious served cold or at room temperature.

How to Serve

A golden-brown quiche with a crisp, slightly raised crust in a fluted tart pan, filled with a creamy yellow egg mixture that has small bright green pieces of chopped scallions scattered throughout; the top is lightly browned in spots. One slice is being lifted, showing the smooth texture of the inside. A knife with a wooden handle lies next to the quiche on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the pastry in advance?

Yes, you can make the pastry up to a day ahead and keep it wrapped in the fridge until ready to use. This helps the dough rest and improves the texture.

How do I know when the quiche is fully cooked?

The quiche is done when the filling is mostly set with a slight wobble in the center. It will continue to firm up as it cools, so avoid overbaking to keep it creamy.