Preparation time: 30 – 40 minutes
Cooking time: 55 – 60 minutes

Ingredients:

• Packet short crust pastry (500g), only two thirds required, freeze the remainder for another use 

Ingredients for the filling:

• 4 medium red onions, sliced thinly
• 20g butter
• 65g cheddar cheese, grated
• 20g parmesan cheese, grated
• 5 medium eggs
• 175ml (6fl oz) milk
• Pepper to taste
• 100g fresh asparagus, washed and sliced in half lengthways

Method

Heat oven to 180ºc/fan, 160ºc/gas 4. Lightly dust the work surface with flour, roll out two thirds of ready made pastry and line a 20 x 6cm deep flan dish Meanwhile, melt the butter in a large frying pan, add red onions and fry gently for 10 minutes, stirring constantly Crack the eggs into a jug, whisk, then add the milk and whisk again. Sprinkle the mixture of cheeses over the pastry case, distribute red onions evenly on the cheese, pour over egg mix and finally arrange asparagus. Bake for 30 – 35 minutes or until egg mix is set Serve hot or cold Tips: Preferably use a metal dish instead of a glass one, as heat transfer is more effective ensuring properly cooked pastry You may need to grease the dish if it is not non-stick When lining with greaseproof paper, cut into a circle to ensure snug fit, beans, lentils, flour, rice can all be used to hold down the paper to prevent the pastry rising during blind baking