Simon Rimmer served up a tasty cheddar and miso onion quiche with a tomato salad on Sunday Brunch.
The ingredients for the pastry are: 125g butter, 250g flour and a little water if required.
For the filling: 2 sliced onions, a little oil, 50g butter, 1 tbsp white miso paste, 3 eggs, 125ml cream, 125ml milk, 1 tbsp grain mustard, 100g strong mature cheddar and 50g Parmesan.
To Serve: sliced tomato salad.
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