This is a delicious variation on the ubiquitous quiche or frittata.

Ingredients

• Topping
• 2 large onions, peeled and finely sliced
• 50 grams butter
• 250 gram tub sour cream or creme fraiche
• 2 eggs
• 2 tablespoons freshly chopped chives
• Shortcrust Pastry
• 1¼ cups flour
• 125 grams butter, chilled and diced
• 4-5 tablespoons ice-cold water

Method

1. Preheat the oven to 200ºC and place the oven rack in the centre.
2. On a lightly floured bench roll out the pastry until it's large enough to line the base and sides of a 24cm loose-bottomed tart tin. Prick the bottom evenly with a fork.
3. Cut a piece of baking paper big enough to line the tin and place over the pastry. Fill with dried beans or raw rice. Bake in the preheated oven for 12 minutes; remove the paper and beans or rice and bake for a further 5-8 minutes or until the pastry is well cooked.
4. In a large frying pan, cook the onions in the butter over a low heat for 15 minutes or until softened but not browned.
5. Spread evenly over the base of the tart.
6. Mix together the sour cream or creme fraiche, eggs, and chives and season if wished. Pour over the onions.
7. Return to the oven and bake for 30-35 minutes until set and golden brown. Serve with a generous dollop of mustard and a salad of winter greens.
8. Shortcrust Pastry
9. Put the flour and butter in a food processor fitted with a metal blade and process until the mixture resembles fine crumbs. Pulse in sufficient water until the mixture forms small moist balls of dough.
10. Turn out onto a lightly floured board and bring together. Wrap and rest in the fridge for 30 minutes.

Cooks Tips

Red onions can be used, and will require less cooking time to become lovely and soft.