I came across the most succulent locally grown onions the other day and thought of this quiche I once had.  It had a delicious creamy texture with the added delight of tender steamed onions.  This would make a fantastic treat for a summer picnic or a light dinner with a crisp salad.

Preparation time - 40 minutes

Cooking time - 40 minutes

Skill - moderate

Serves 8

Ingredients

Shortcrust pastry 

250g flour

Pinch of salt

125g butter, cold, diced into cubes

1-3 Tbsp cold water

Or shop bought shortcrust pastry 

Filling

4 onions, peeled

4 eggs

400ml cream

1 tsp dijon mustard

20g parmesan, finely grated

Couple of gratings of nutmeg

½ tsp salt and freshly ground pepper

3 Tbsp chopped chives

Method

Begin by making the pastry.  Place the flour and salt into the bowl of a food processor, pulse to mix.  Add the cold butter and blend until coarse breadcrumb texture occurs.

Add 1 tablespoon of water at a time, blending between each addition. When the dough starts to come together.  Remove onto your workbench and bring the dough together.  Wrap and chill for 30 minutes.

To make the filling. Place a pot of water onto a boil with a steamer on top. Place the whole peeled onions in and cover.  Cook for about 10 minutes or until the onions are tender (not mushy).  Remove and cut in half, set aside.

Combine the eggs, cream, dijon mustard, parmesan, and seasoning. Whisk to combine. Mix in the chopped chives.

Add the seasoning and set aside.

Using a 20cm (approx) round cake tin. 

Preheat the oven 160C 

Roll the pastry on a lightly floured bench to about 30 cm diameter, as you want it larger to go up the sides of the tin.

Carefully place the pastry inside the tin and up the sides, leaving any overhanging pastry at this stage. 

Pour in the filling, arrange the onions cut side up and bake on the lower rack of the oven and bake for 20 - 30 minutes or until the egg mixture just sets.

Cool before eating.