• Sift the flour and salt into a mixing bowl. Rub in the fat until the mixture resembles fine breadcrumbs.
• Gradually add the water and form the mixture into a ball. Put the pastry on a lightly floured board. Roll it out and use to line four 11 cm (4 1/2 in) quiche rings or flan dishes.
• Cook the onion rings in the oil until soft. Beat the eggs lightly, then beat in the milk, season and add the cheese. Divide the onions equally amongst the quiches. Pour over the egg mixture.
• Bake the quiches in a moderately hot oven for 30 minutes.

Freezer Tip

• Place the cooled quiches on a baking tray, covered with cling film. Put in freezer until hard, then pack into two polythene bags, seal, label and return to the freezer. Use within 1 month.