1 tbsp Butter or Olive Oil

I Onion – finely chopped

6-8 Sun-dried Tomatoes

1-2 cloves crushed Garlic

a few torn Basil leaves

1 tbsp Flour

1 egg

4 tbsp Natural Yogurt

2 handfuls of grated Cheddar

Salt and Pepper

Another handful of grated Cheddar for the topping

Preheat oven to 180c / Gas 4

• Fry off the onions in the oil or butter until soft

• Sprinkle on the flour, stirring all the while and cook the sauce for about 5 mins.

• In a bowl, beat together the egg, yogurt, 1 handful of cheddar and the Salt and Pepper

• Add the cooked onion mix and beat well

Make the pastry crust

100g / 40z Plain Flour

100g / 40z Rolled Oats

100g / 40z Melted Butter

Salt and Pepper

• Mix all the ingredients together and press into a greased quiche tin.

• Now you are ready to combine the parts …

• Sprinkle a handful of Cheddar over the base of the pie. Because the cheese cooks at a much greater heat than the crust or the custard filling it acts as a barrier to stop the base getting soggy. This is a tip to use on all tarts where you are not going to blind bake the base first.

• Pour on the custard filling and sprinkle on the final handful of Cheddar.

• Pop into the oven for 40 or so mins.

Sue McQueen