Onion and Cheese Quiche

Method

1. Put 180g bread flour, 125g unsalted butter cut into small cubes and 1/2 teaspoon salt into a food processor and blitz. Add 2 egg yolks and 10ml cold water, then blitz until smooth.
2. Tip the dough onto a floured surface, press it into a round and flatten it into a disc, wrap it tightly and rest it in the fridge for 30 minutes.
3. Roll the dough 0.5cm thick, lay it into the tin and press it in firmly, then trim the edges. Prick the base with a fork and chill it for 15 minutes.
4. Line with baking paper, fill with dried beans and bake the base at 200 degrees C for 10 minutes. Remove the beans and bake for another 10 minutes.
5. Melt 30g unsalted butter with 1 tablespoon cooking oil in a pan, add 250g onion and cook for 1 hour, stirring now and then, until it turns pale gold. Stir in a little flour and cook for 5 more minutes. In another pan, cook 100g pork fat for 8 minutes until browned, then lift it onto a plate lined with kitchen paper.
6. Whisk 4 chicken eggs, 120g whipping cream, 55ml oat milk and 1/2 teaspoon black pepper. Add 3g finely grated nutmeg, the cooked onion and 30g shredded cheese, then whisk again.
7. Spread the cooked pork fat over the base, scatter 20g shredded cheese on top, pour in the egg custard and bake for 20 minutes at 170 degrees C until the top is lightly browned.

Tips

• The dough keeps for up to 3 days, and the case can be baked a day ahead.
• Chilled dough is what makes the base crisp, so it goes into the fridge before rolling.
• Nutmeg sits in the imported spice aisle, and leaving it out works better than swapping in another spice.
• Low heat and patience are what sweeten the onion, since a hotter pan scorches it and turns it bitter.