| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Good, Living |
1 |
servings |
INGREDIENTS
| 225 |
g |
Wholemeal plain flour |
| 1 |
pn |
Salt |
|
|
Good pinch of dry mustard |
| 100 |
g |
Butter |
| 50 |
g |
Cheddar cheese – grated |
|
|
Cold water to mix |
| 700 |
g |
Onions – sliced finely |
| 75 |
g |
Unsalted butter |
| 2 |
|
Eggs – beaten |
| 300 |
ml |
Natural yoghurt |
| 2 |
tb |
Parmesan cheese |
|
|
Seasoning |
INSTRUCTIONS
FOR THE PASTRY
FOR THE FILLING
1 For the Pastry: Rub the butter into the flour until it resembles
breadcrumbs. Stir in the mustard and cheese. Season and bind to make
a soft dough. Roll out, line a 9" flan dish, and bake blind for 15
minutes.
2 Melt the butter in a heavy pan. Add the onions and cook very gently
for 30-40 minutes until the onions are soft and have begun to
caramelise.
3 Beat together the eggs and yoghurt. Fold in the parmesan cheese.
Pile the onions onto the pastry base. Pour the eggs and yoghurt
mixture over. Sprinkle with grated cheese. Bake at 180c/350f/ Gas 4
for 20-25 minutes or until piping hot. Serve with salad.
Converted by MC_Buster.
Recipe by: Good Living
Converted by MM_Buster v2.0l.
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