Cheese and Onion Quiche

Ingredients

• 375 g shortcrust pastry
• 3 onions, finely sliced
• 30 g butter
• 180 g mature cheddar, grated
• 4 eggs
• 200 ml double cream
• 100 ml milk
• a grating of nutmeg
• a few sprigs of thyme

Method

1. Line and chill

   Line a 23 cm tart tin with the pastry, leaving an overhang, and chill for thirty minutes.

   30 min

2. Blind bake

   Bake at 190°C with beans for twenty minutes, then without for ten more until the base is dry and biscuity. A raw base under a wet custard never recovers.

   30 min

3. Cook the onions

   Cook the onions slowly in the butter with the thyme until soft, sweet and golden, then cool.

   25 min

4. Make the custard

   Beat the eggs with the cream, milk, nutmeg and plenty of seasoning. Do not whisk in air — bubbles make the set spongy.

5. Fill and bake

   Scatter the onions and most of the cheese into the case, pour over the custard, top with the rest of the cheese, and bake at 160°C until just set with a slight wobble in the middle.

   35 min

6. Cool before cutting

   Let it settle for at least twenty minutes. Quiche cut hot slumps on the plate.

   20 min