* 25g (1oz) butter
* 3 large red onions, cut into thin slices
* 2 tablespoons chopped fresh thyme
* 350g (12 ounces) ready made shortcrust pastry
* 330ml (12floz) low-fat crème fraîche
* 3 medium eggs
* Pinch of nutmeg
* 150g (5oz) Edam cheese, grated
* Extra sprigs of thyme to garnish
* For baking
* Ceramic baking beans
1st Melt the butter in a large pan and add the onions and thyme. Cover and let stand for 30-35 minutes. Stir occasionally until the onions begin to let caramelize and cool.
2nd Preheat the oven to 190 ° C (375 ° F / gas mark 6). Roll out the dough and use it on a 23cm (9-inch) loose-bottomed quiche tin line. Cover the base with baking paper and fill with ceramic baking beans. Bake for 15 minutes, then remove the paper and beans. Return to oven until golden brown for another 5 minutes.
3rd Place the crème fraîche give, eggs and nutmeg in a bowl and beat together. Stir in the onions and half the cheese, and pour in the bottom of the pastry base. Sprinkle with the remaining cheese and some small branches of thyme.
4th Bake 30 minutes until the top is golden and the filling has set. Cool for 5 minutes, then cut into slices. Serve with tomato and mixed green salad or new potatoes and a green salad.
Cook’s Tip: Once you fed the plate with the cake in the freezer for 15 minutes – this is the dough, so that its shape when the furnace stops. Ceramic baking beans can also be used over and over again, to weigh the dough when baking blind. Alternatively, you can could use dried beans,
Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.