Slowly pour the egg mixture over the onions and bake for 30 minutes, or until the tart is golden and just set; it shouldn’t wobble too much in the centre. Leave for about 10 minutes so it can ...

Pour the milk onto the egg yolk mixture and stir well, creating little bubbles. Transfer the custard mixture into a pouring jug with a lip, then fill each of the tart cases. Sprinkle a small pinch ...

Portuguese egg tarts, known as pastel (singular ... Modern quiche is owed to France but is actually descended from a humble ...

Remove with a slotted spoon onto a warm plate. Remove the tarts from the oven and divide between six serving plates. Sit a poached egg on top of each tart and scatter over the parmesan and basil ...