1½ cups plain flour
½ tsp nutmeg
½ cup finely grated gruyère
125g butter, cubed
1 egg yolk
⅓ cup chilled water
2 tbsp olive oil
3 brown onions (600g), halved, thinly sliced
2 tsp lemon thyme leaves, plus extra sprigs for garnish
40g chèvre (goats cheese)
¼ cup chopped roasted walnuts
To make pastry; put flour, nutmeg, gruyère and butter in the bowl of a food processor and process until mixture resembles breadcrumbs. Add egg yolk and water and process until mixture forms a ball. Turn dough out on a floured surface and knead gently until smooth.
Preheat oven to 200°C. Roll pastry out on a lightly floured surface until 7mm thick. Line a 24cm quiche tin with removable base, pie plate or 1L ovenproof dish (as we used) with pastry. Trim edges. Put in freezer for 20 minutes.
Line pastry case with a sheet of baking paper and fill with baking blind beans. Bake for 15 minutes, then remove paper and beans. Reduce temperature to 180°C and bake for a further 10 minutes. Cool.
To make filling; heat oil in a nonstick frying pan over a medium-low heat. Add onion and cook, stirring occasionally, for 15 minutes or until soft but not brown. Stir in thyme and cook for 5-7 minutes or until lightly golden. Set aside to cool.
Whisk together eggs and cream until well combined. Season. Spread onion mixture over bottom of pastry. Crumble over chèvre and walnuts. Pour egg mixture on top. Use a fork to stir through some onion into egg mixture.
Bake for 30-40 minutes, depending on depth of dish used, or until golden and set. Cool 15 minutes. Garnish with thyme. Serve.