Smoked cheddar and onion quiche

SERVES 6-8 // PREP TIME 15 MINS // COOK 45 MINS (PLUS RESTING, STANDING)

375 gm frozen sour cream shortcrust pastry (see note), defrosted

40 gm unsalted butter

1 large red onion, thinly sliced

4 egg yolks

3 eggs

125 ml (1/2 cup) pouring cream

125 gm crème fraîche

2 tbsp finely chopped flat-leaf parsley

½ tsp finely grated nutmeg

50 gm finely grated Gruyère cheese 35 gm finely grated smoked cheddar Chervil 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, for pan roasted red onions, 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, crème fraîche, 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 sprigs and cracked black pepper.

Note We use Carême sour cream shortcrust pastry which comes in pre-rolled 445gm sheets.