This is SUCH a delicious quiche - I do recommend it. Even my picky eater liked it - I think it was the saltiness from the cheese.  I would have loved to have got a shot of it in its entirety but they descended on it like vultures.  It's a good thing I deftly whisked a slice away for this photo.  I had been toying with the idea of adding mushrooms or crispy pancetta but in the end I decided to be sparing, I'm so glad I did.  Hope you enjoy this.

For the pastry.

1 cup white wholewheat flour

2 cups all purpose flour

1 egg yolk

2 sticks of unsalted butter, diced and chilled

3/4 - 1 cup of iced water

salt and pepper

Fresh thyme

For the filling.

4 eggs

1 cup cream

1 cup milk

1 bunch Swiss chard, trimmed and chopped

3 onions, sliced

olive oil

1 tablespoon butter

6-8 oz Pecorino cheese

Pinch of nutmeg

black pepper

To make the pastry combine the flours, salt and pepper and fresh thyme in a food processor and pulse approx 10 times. 

Add the butter down the funnel and combine for a few pulses.  With the machine on, add the egg and then the water slowly until the mixture comes together, you may only need 3/4 cup.

Turn the pastry out onto a sheet of plastic wrap.  Shape into a disc, wrap and put into the fridge for at least 30 minutes.

Meanwhile pour a good couple of tablespoons of olive oil and a tablespoon of butter into a pan and heat.  Add the onions and allow to caramelize on a low heat.  This could take up to 20 - 25 minutes.

Be patient!

Wash and chop the Swiss chard and set aside.

When the onions have caramelized add the Swiss chard and combine.

Mix together the eggs, milk, cream, 3/4 of the cheese and nutmeg.  Set aside.

After thirty minutes take the pastry out of the fridge.  Flour a surface on your counter top and roll out the dough.  Lay it into a pie dish, trim the edges.

Transfer the onion mixture into the pie dish and pour over the egg mixture, combine gently. 

Sprinkle over the remainder of the cheese.

Transfer to a baking sheet and place on the middle rack of the oven.

Bake for approx 1 hour until risen and golden the filling is set.

Allow to cool thoroughly (although this didn't happen in my house!)