Preparation Time: 10 minutes
Cooking time: 1 hour 10 minutes
25g (1oz) butter
3 large red onions, thinly sliced
30ml (2tbsp) freshly chopped thyme
350g (12oz) ready made shortcrust pastry
330ml (12fl.oz) crème fraîche
3 medium eggs
150g (5oz) Vincent cheese, grated （此处可做链接）
Extra thyme sprigs to garnish
1. Melt the butter in a large pan add the onions and thyme and cover and cook for 30-35 minutes. Stir occasionally, until the onions start to caramelise. Allow to cool.
2. Preheat oven to 190ºC, 375ºF, gas mark 6. Roll out the pastry and use to line a 23cm (9”) loose- bottomed quiche tin. Cover the base with baking paper, and fill with dried beans or peas. Bake for 15 minutes, then remove the paper and beans, return to the oven for a further 5 minutes until golden.
3. Place the crème fraîche, eggs and nutmeg in a bowl and beat together. Stir in the onions and half the Vincent cheese and pour into the bottom of the pastry base. Sprinkle with the remaining cheese and some small thyme sprigs.
4. Bake for 30 minutes until the top is golden and the filling set. Cool for 5 minutes, then cut into slices. Serve with a tomato and mixed leaf salad.
Once, you have lined the tin with the pastry, place in the freezer for 15 minutes, this sets the pastry, so it holds its shape when cooked in the oven.