Caramelised Onion Quiche

Method

To make the pastry, put the flour into a large bowl and mix in the salt. Add the chilled butter and, using your fingertips, rub into the flour until the mixture resembles fine breadcrumbs.

Stir in the tarragon and then add in just enough cold water to bring the dough together – you may need more or less. (Alternatively, whizz in a food processor until the dough comes together and then transfer to a bowl).

When the dough begins to come together, gently knead into a firm dough. Wrap in parchment or cling film and chill in the fridge for 30 minutes to firm up.

Meanwhile, heat the butter and oil in a large frying pan over a medium-low heat. Add the shallots and onions with a pinch of salt and gently cook for 20-25 minutes, stirring occasionally, until they are soft and golden in colour. Season with pepper, a pinch of nutmeg and more salt if required. Set aside to cool.

Preheat the oven to 200°C/180C fan/gas 6

Roll the pastry out on a lightly floured surface to a 3mm thickness and use to line a 23cm loose-bottomed tart tin tart tin, leaving the excess hanging over the edge. Rest the pastry case for 5 minutes if possible. Prick the base with a fork, line with baking parchment and fill with baking beans. Bake blind for 15 minutes, then remove the baking beans and parchment and return the case to the oven for about 8-10 minutes or until the pastry looks lightly golden.

Turn the oven down to 180°C/160Cfan/gas 4.

Whisk together the eggs, egg yolks, crème fraiche and milk until well blended. Stir in the mustard and chives and season with salt and pepper.

Spoon the onions into the pastry case and spread it evenly around the base with the back of a spoon. Sprinkle over the cheese and then carefully pour the egg mixture on top. Bake in the oven for 30-35 minutes, or until the filling is just set and lovely and golden. Rest in the tin for 5 minutes, then carefully remove and cut into slices. Serve warm or cold with salad.