Caramelised onion, blue cheese and biltong quiche

Ingredients:

- 1 roll of phyllo pastry - 50 grams of blue cheese - A generous tablespoonful of butter - 8 – 10 onions, depending on their size (sliced) - 50 grams of sliced biltong (I cut mine into even finer specks, for ease of biting) - 4 eggs - Splash of milk

Method:

Melt the butter and a glug of olive oil in a large saucepan, then add the onions. Keep them on a medium heat, stirring occasionally, for about an hour, while you get on with the other preparations. Take out a sheet of your carefully defrosted phyllo pastry*, leaving a damp tea-towel over the remaining ones so that they don’t dry out. Brush it with a little melted butter or oil, then layer another piece on top of it. Continue in this fashion until you’ve got a stack of four sheets. Using kitchen scissors, a pizza-cutter or a sharp knife, cut the phyllo into three strips, and then cut each strip into three pieces. Squish each square into a place in a muffin-tin. By now, your caramelised onions should be a deep golden colour. If they aren’t quite done yet, mix in a teaspoonful or two of sugar and pour yourself a glass of wine: they shouldn’t take more than another 15 minutes. Crack four eggs into a large bowl, add a splash of milk and your cooled caramelised onions. Beat this mixture together, then spoon it into your phyllo shells. Sprinkle some biltong into each case, top with some crumbled blue cheese, and bake for about ten minutes (or until the egg is set and the pastry golden). Enjoy!

*Notes from past experience:

Phyllo pastry must be defrosted slowly, in the fridge, for at least eight hours.

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