Cheese and Tomato Quiche

Instructions

1. Roll out your pastry and line your tin with pastry, overlapping the edge, since the pastry will shrink a bit when cooked.

2. Prick the bottom of it with a fork (or use baking beans) this is so the pastry doesn't rise in the middle, and bake the pastry for about 10 to 15 minutes.

3. *If your oven has an 'Intensive Bake' feature, there's no need to do this, just pour the mixture into your pastry-lined tin*

4. When it comes out of the oven, allow the pastry to cool (still in the tin as we're not finished yet). Trim the pastry around the top edge with a sharp knife.

5. Heat the butter and oil in a frying pan and fry the onions until nicely softened - covering with a lid will speed up the cooking. Stir now and then, don't let them colour, just soften. It's important not to rush this; otherwise, the onions will taste raw.

6. Get a jug as it will be easier to pour the mixture later. Mix the milk, eggs, and cheese (keep back a small amount of cheese for the top) and add a big pinch of salt.

7. Add a little of the egg mixture to the softened onions and stir, then spoon into the pastry-lined tin.

8. Pour the rest of the remaining egg mixture over and fill it almost to the top.

9. Arrange the sliced tomato over the top and sprinkle with the remaining cheese.