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25 g (1 oz) butter
3 large red onions, sliced thinly
2 tbsp chopped thyme plus a few sprigs to garnish
350 g (12 oz) ready-made shortcrust pastry
350 ml (12 fl oz) reduced fat crème fraiche
3 eggs
1 pinch nutmeg
150 g (5 oz) Edam cheese, grated
Melt butter in a large pan, add onion and chopped thyme, cover and cook for 30 to 35 minutes, stirring occasionally, until onion starts to caramelise. Cool.
Preheat oven to 190 C, 375 F or gas mark 6. Roll out pastry and use to line a 23 cm (9 in) loose-bottomed quiche tin. Cover base with baking paper, fill with baking beans and bake blind for 15 minutes. Remove paper and beans and cook pastry case for a further 5 minutes.
Place crème fraiche, eggs and nutmeg in a bowl and beat together. Stir in onion and half of cheese. Pour into pastry case. Sprinkle with remaining cheese and thyme sprigs. Bake for 30 minutes, or until golden and the filling is set.
(serves 4)
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