Cheese and Spring Onion Quiche

Instructions

1. Roll the pastry and leave to rest just for a few minutes.

2. Now line a 9-inch (23cm) tart tin with the pastry, trimming to leave a little overhanging for shrinkage.

3. Scrunch up some greaseproof paper, then lay it over the pastry before filling with baking beans. If you don't have baking beans, be sure to prick the bottom of the pastry with a fork to stop it rising.

4. Bake blind for 10 minutes, then remove the paper and beans, and bake for another 5 minutes. Trim the pastry flush with the edge of the tin with a small serrated knife and leave to cool.

5. Heat a knob of butter in a frying pan and cook the spring onions whilst stirring now and then for about 8 minutes or until really soft. Leave to cool completely before continuing.

6. Take a small handful of the cheese and set aside. Beat together the eggs and milk in a large jug, then stir in the cooled onions and cheese, and season with salt. Don't leave the salt out, or your quiche will taste bland.

7. Pour a little of the mixture onto the cooled spring onions and pour into the tart tin; this, as I've read, will stop the onions from floating to the top. I dunno, but I do it anyway and it works!