To take it on a picnic, make it a day ahead and leave in the refrigerator overnight, do
that the filling is well set and easy to slice.
350 g (12 oz) shortcrust pastry
50 g (2 oz) butter
2 onions, sliced into rings
225 g (8 oz) Gruyere or Cheddar cheese, grated
3 eggs, size 2
410 g can Evaporated Milk
pinch of ground nutmeg
1. Preheat the oven to 200°C (400°F), Gas Mark 6.
2. Roll out the pastry and line a 23cm (9 inch) round, deep, loose-bottomed, fluted flan tin. Chill for 20 minutes, then bake blind for 15 minutes.
3. Melt the butter in a saucepan, add the onions and fry gently for 10 minutes until caramelized. Remove from the heat.
4. Place the cheese, eggs, Milk, nutmeg and pepper in a bowl and whisk lightly until smooth. Stir in the cooked onions and grated cheese. Pour the filling into the pastry case and bake for 30-35 minutes, until the filling sets. Serve warm or cold.
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