Serves 4

Ingredients
6oz/175g shortcrust pastry (see recipe page)
10oz/275g mature vegetarian cheddar cheese
2 medium onions (about 10oz/275g weight)
2  free range eggs

Method
Preheat the oven to Gas6/200C/400F and grease a 9-inch pie dish. Peel the onions and cut each into segments, cook in a microwave or boil in a pan until soft. Drain and set to one side. Grate the cheese into a large bowl then fold in the onions and the whole eggs. Stir well, the mixture should be wet enough to drop off the fork.

Line the dish with half of the pastry, pile on the cheese mixture and cover with the rest of the pastry.  

Brush with milk and cook on the top shelf of the oven for 10 minutes and then move the pie down to the next shelf for a further 20 minutes until golden brown. The 20 minutes cooking time on a lower heat allows the filling to set properly and depending on your oven, you may have to reduce the gas a little to prevent burning.

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