Serves 4
shortcrust pastry, made using 4 oz (100g) self-raising flour
Filling
1 medium-sized onion
1 oz (25g) butter
4 oz (100g) grated Gruyere cheese
1 level teaspoon plain flour
3 eggs or 2 whole eggs and 1 egg yolk
1/2 pint (300ml) single cream
salt and freshly milled pepper
grated nutmeg
Roll out prepared pastry to a circle and use to line an 8 inch (20cm) quiche tin or flan ring set on a baking tray. Chill while preparing the filling.
Heat the oven to 375°F (190°C) or Gas no. 5. Peel and finely chop the onion. Melt the butter in a saucepan over low heat. Add the onion and fry gently for 5 minutes to soften but not brown. Mix the grated cheese and flour together and sprinkle this over the pastry case. Add the softened onions. Lightly beat the eggs, cream, a seasoning of salt and pepper and a little grated nutmeg in a mixing bowl. Strain into a jug, then pour over the cheese and onion mixture to fill the pastry case.
Place in the centre of preheated oven and bake for 40 minutes until the filling turns a beautiful brown. Serve warm or cold. This tart is lovely served with tomato and spring onion salad