Serve the tart with a crisp green salad.

 INGREDIENTS

1 quantity quiche pastry or short crust pastry, home-made or bought

1 egg white, lightly beaten

2 large onions, cut into quarters, then sliced very thin

 1 tablespoon butter

 1 tablespoon flour

4 eggs

1 cup cream

1½ cup milk

½ teaspoon wholegrain or French mustard 

1 tablespoon finely chopped fresh parsley

1 teaspoon salt, or to taste

 ½ teaspoon pepper

A few drops Tabasco

1 cup grated Gruyere or Cheddar cheese 1 tablespoon Parmesan cheese 

 METHOD

Preheat oven to 200C (400F). Roll out pastry to fit 23cm (9”)) quiche or pie dish, prick the pastry all over with a fork, brush with egg white and chill while preparing filling. Cook onions in butter for about 10 minutes over a gentle heat, until very soft. Once the onions are soft, remove from heat and stir in the flour till well mixed in. Meanwhile beat together the eggs, cream, and milk with the mustard, parsley, salt, pepper and Tabasco. Put ½ cup Gruyere or Cheddar cheese into the pie dish, followed by the onions, then pour in the egg mixture & sprinkle remaining ½ cup cheese on top. Sprinkle with the Parmesan. Bake for 10 minutes, then reduce heat to 160C (325F) and cook a further 30 minutes or until set. Allow to cool slightly before cutting.

Variation

(Bacon & Onion Tart.)

 Cooked chopped bacon or ham can be added to the filling. Stir into onion mixture.