Ingredients
¼ cup olive oil, plus extra for brushing
4 large onions, sliced
5 sprigs fresh thyme
8 sheets filo pastry
6 eggs, lightly beaten
300ml tub thickened cream
¼ tsp cinnamon
¼ tsp nutmeg
200g Gruyere, 1cm cubes
Kumara wedges, salad leaves, to serve
Method
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Preheat oven to moderate, 180°C. Lightly grease and line a 4cm-deep, 20cm square cake pan.
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In a frying pan, heat oil on low. Cook onion for 10 minutes until golden and caramelised. Stir in thyme. Cook 1 minute until fragrant. Cool.
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Meanwhile, stack four filo sheets together, spraying between each with oil. Line base and two sides of pan with filo stack. Repeat with remainder and place crossways in pan to make a thick base and cover remaining sides. Trim edges and reserve scraps. Bake 10 minutes.
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In a large jug, whisk eggs, cream and spice together. Spread onion mixture over base of pastry case. Pour over egg mixture and scatter with cheese.
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Roughly scrunch reserved filo scraps over filling to cover. Spray with oil. Bake 35-40 minutes until golden and crips on top. Set aside 5 minutes before cutting into squares. Serve with kumara wedges and salad of choice.
