Pastry-100g cold butter, 225g plain flour, pinch of salt
Filling-1 tbsp oil, 3 eggs, splash of milk, cheese, 1 small red onion, rocket, a handful of mushrooms, s&p
Sift the flour and salt into a large mixing bowl and grate the cold butter in.
With cold hands, mix in the butter and form a dough. Make sure not to overwork the pastry as it will become rubbery.
Chill in a covered bowl for at least 30 minutes.
Butter the tin (and line with baking paper, if you choose. To get the paper to stay in place, butter the tin, press the paper in and butter the paper. )
Preheat the oven to 200 and roll out the dough.
Lay the dough into the tray. The pastry will shrink in the oven, so make sure you leave enough over the edges. You can tidy the edges up after the blind bake.
Cover the dough with another piece of baking paper and fill with baking beans. (Rice also works well.)
Bake in the oven for 15 minutes, then remove the beans and paper. Place bake in the oven for another 5 minutes.
Trim any rough edges with a sharp knife and leave to cool until needed.
*You can freeze the case once it’s cooled down, if you need to make it in advance. Make sure to thoroughly defrost before filling and baking.*
Preheat the oven to 200c
Slice the onion and mushrooms and fry in the oil until softened and lightly browned. Slowly frying the onions on a lower heat helps caramelise the sugars, making it even sweeter and tastier. Cool.
In a bowl, whisk up the eggs and add the remaining ingredients. Add as much cheese as you fancy.
Season with salt and pepper.
Pour into pastry case and level out.
Bake for around 30 minutes. Oven times will vary. The centre should feel set and look slightly browned.
Remove from the oven and leave to cool and set for 5-10 minutes before trying to remove from the baking tin.