Smoked cheddar and onion quiche

SERVES 6-8 INGREDIENTS

375g frozen shortcrust pastry,

defrosted

40g unsalted butter

1 large red onion, thinly sliced

4 egg yolks

3 eggs

125ml cream

125g creme fraiche

2 Tbsp finely chopped flat-leaf parsley ½ tsp finely grated nutmeg

50g finely grated Gruyere cheese

35g finely grated smoked cheddar Chervil or parsley sprigs, to serve

1 Preheat oven to 180˚C. Grease base and side of a 23cm-diameter, loosebottomed straight-sided tart tin. Roll out pastry on a lightly floured surface to 3mm thick, line base and side of tin, refrigerate to rest (30 minutes). Trim edges, prick base all over, then blindbake until light golden (8-10 minutes), remove paper and weights and bake until crisp (8-10 minutes).

2 Meanwhile, pan-roast the onion. Heat butter in a frying pan over medium-high heat; add onion and cook stirring occasionally until softened and lightly caramelised

(4-5 minutes). Season to taste and spread over base of pastry case.

3 Reduce oven to 150˚C.

Whisk yolks, eggs, cream, creme fraiche, parsley, nutmeg and cheeses in a bowl to combine, season to taste and pour into pastry case. Bake until light golden and just set with a slight wobble in centre (35-40 minutes), stand for 15 minutes before serving. Serve topped with chervil or parsley sprigs and cracked black pepper.