Ingredients 300g shortcrust pastry dough, home-made (see below) or shop-bought flour, for dusting work surface 2 tbsp vegetable or cooking oil 6 medium onions, finely chopped (I like to use 3 red and 3 white onions) 1 tbsp chopped mixed fresh herbs (such as parsley, thyme, etc) 6 large eggs 500ml milk 250g mature cheddar cheese, grated Preheat your oven to 180C/gas mark 4. Roll out the pastry on a lightly floured surface to about 30cm diameter, 3mm thick, and then line a metal pie dish (24-26cm) with the pastry. To keep the crust from becoming too soggy once the filling is poured in you will need to blind bake the pastry. To do this, line the pastry in the pie dish with greaseproof paper or baking parchment and then fill it with just enough dried beans or rice to cover the base. Bake for 10 minutes. Allow the beans or rice to cool, then carefully remove them and the greaseproof paper and set aside (the beans or rice can be stored in a container to reuse for blind baking in the future). Put the pie dish back in the oven to cook for a further five minutes. Take it out and set aside. Now turn up the oven to 200C/gas mark 6. In a medium frying-pan sauté the onions in the oil for 10-15 minutes, until they soften and turn golden, then mix in the herbs. Take off the heat and allow to cool slightly.In a large mixing bowl beat the eggs and whisk in the milk, so that the eggs are light and have air bubbles. Stir in the grated cheese and fried onions, and season with black pepper. Pour the mixture into the pastry case and bake for 30-35 minutes, until the filling has risen and is well-browned on top. The centre should have a spring to the touch when you push it gently in the middle. Shortcrust pie pastry makes about 500g 300g plain or spelt flour 150g chilled salted butter, cut into cubes 1 large, free-range egg yolk about 4 tbsp cold water Measure the flour into a medium-to-large mixing bowl, and add the cubes of butter. Using your fingertips, lightly rub the cubes into the flour until the mixture has the texture of breadcrumbs and no large lumps are left. Tip in the egg yolk and mix with a cutlery knife until the pastry begins to come together. Add the cold water gradually, one tablespoon at a time, just enough so that the mixture forms a dough. Do add more water if it needs more to combine. Knead the dough lightly, shape into a large ball, wrap in clingfilm and chill in the fridge for at least 30 minutes. If using a food processor: blend the flour and butter until the mixture has the texture of breadcrumbs. With the motor running, add the egg yolk and then the water through the funnel, until it all starts to bind. Chill in the fridge as above. The pastry can be frozen for up to six weeks.