|Shortcrust pastry||6 Ounce (To Make A 9 Inch Pie Crust)|
|Onion||1 Large, chopped|
|Eggs||4 , beaten|
|Milk||1 1⁄2 Cup (24 tbs)|
|Cream||1 Cup (16 tbs)|
|Cheddar cheese/Swiss cheese||2 2⁄3 Cup (42.67 tbs), grated|
|Freshly ground black pepper||To Taste|
Pre-heat the oven to 400°F.
Grease your quiche dish, roll out the pastry and press it round the bottom and sides of the dish.
Place some greaseproof paper filled with baking beans or dry rice on the pastry, and bake it blind for about 10 minutes, until the pastry turns a pale brown colour.
Heat the butter in a frying pan and saute the onion until lightly browned.
Allow to cool.
Whisk the eggs in a mixing bowl and gradually add the milk and cream, beating after each addition.
Add the cheese, salt, pepper and, last of all, the cool onions to the egg mixture.
Pour this mixture into the pastry shell.
Bake for 25-30 minutes.