Today's recipe for cheese and onion quiche is from an old favourite, The Big Food and Drink Book, which accompanied the tv series (remember Jilly Goolden's mad hair and mad wine descriptions?).
Cheese and onion quiche
Ready made pastry
a large knob of butter
225g onions, peeled and thinly sliced
150g Gruyere/Leicester cheese, finely grated (I used half Cheddar, half Gruyere)
1 egg yolk
100ml milk (I used up some double cream mixed with skimmed milk)
Pre-heat oven to 220/gas 7. Fry the onions gently in the butter until they are soft and sweet, but not browned. Line a 20cm (8inch) metal flan dish with the pastry, spread the onions across the base and top with the grated cheese. Beat the eggs, yolk, and milk together and pour them over the cheese and onion. Cook for about 25 minutes, then turn down the oven to 190/gas 5 and cook for another 10 minutes until the top is brown.