Filling:Sauté the garlic and
onions gently in the butter until golden and soft. Stir in the nutmeg
and parsley and set aside to cool slightly.
Beat the milk, cream and eggs together in a medium mixing bowl. Add the cooked onions as well as the cheese. Season well.
Preheat the oven to 180°C.
Roll the pastry out and
line into a greased tart or pie dish. Prick a few holes at the
bottom(don't if using a loose bottomed tin).
Pour the filling into the pastry lined dish and bake for 30 minutes - 40 minutes( until set and golden).
For a crustless cheese and onion "quiche":
Grease the pie dish and lightly dust with cake flour before adding the filling.Reprinted
with permission of Bits of
visit Bits of Carey’s blog, click here.
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