Wholemeal Spelt Pastry

Pre-heat the oven.
Rub a little butter around the inside of a 23cm/9” quiche dish or tin.
Chop the butter into small cubes.
Put the flour, salt and butter cubes into a mixing bowl.
Using a fork or pastry blender, work the butter into the flour until it resembles breadcrumbs.
Stir in enough of the water to bring the pastry together into a soft dough.
Cover and rest it for 15 minutes.
Dust the work surface with flour, put the dough in the middle and sprinkle it with flour.
Roll out the pastry into a circle 5cm/2” larger than your dish and lift it into the dish, OR simply press it into the baking dish using your fingers.
Cut away any pastry that hangs over the edge of your dish.

Caramelised Onion Filling

Peel and thinly slice the onions.
Put the oil into a frying pan over a medium heat and add the onions.
Cover and cook, shaking the pan occasionally until the onions are soft and starting to brown which will take 15-25 minutes.
Break the eggs into a mixing bowl, add the cream and beat together well.
Grate the cheese into the bowl, season with salt and pepper and stir to combine.
Add the onion and stir again.
Tip the mixture onto the pastry, spreading it out evenly.
Bake for 40-45 minutes.