Double cheese quiche

Preheat your oven to 180°C

Roll out the pastry on a lightly floured surface to about 30cm diameter, 3mm thick,

Place the pastry in a metal pie dish (24-26cm)

line the pastry in the pie dish with greaseproof paper or baking parchment and then fill it with just enough dried beans or rice to cover the base.

Bake for 10 minutes.

Allow the beans or rice to cool, then carefully remove them and the greaseproof paper and set aside (the beans or rice can be stored in a container to reuse for blind baking in the future).

Put the pie dish back in the oven to cook for a further five minutes.

Take it out and set aside.

Now turn up the oven to 200°C

Sauté the onions for 10-15 minutes, until they soften and turn golden, then mix in the herbs.

Take off the heat and allow to cool slightly.

In a large mixing bowl beat the eggs and whisk in the milk, so that the eggs are light and have air bubbles.

Stir in the grated cheese and fried onions, and season with black pepper.

Pour the mixture into the pastry case and bake for 30-35 minutes, until the filling has risen and is well-browned on top.

The centre should have a spring to the touch when you push it gently in the middle.