• 200 g plain flour, plus extra for dusting
• 100 g salted butter, (cold)
• 50ml water – add 40ml first and then the rest if required


  • Butter or oil to fry the onions
  • 2 Large Onions, sliced very finely
  • 3 eggs
  • 150ml milk
  • 115g Cheddar Cheese, grated
  • 1 Tbs of dried Herbs de Provence or your favourite herbs.
  • Salt and Pepper to taste


Make the pastry by crumbling the flour and butter together, then adding the water and to combine into a ball.  Leave in the fridge for at least half and hour to cool.

Remove from fridge and roll out to fit your tin and blind bake at 180 degrees for approximately 20 minutes. Remove the baking beans and leave to cool.

Slice the onions very finely and then cut each slice in half.  Gently fry the onions until softened and almost transparent. Beat the eggs and mix together with the milk, grated cheese, herbs and seasoning and then add the cooked onions.  If you want to add ham or chorizo or anything else you can do it at this stage or simply lay on top.

Bake at 160 degrees for approximate 45-50 minutes depending on the oven. Remove from the oven and leave to cool.