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
Preheat oven to moderate, 180°C. Lightly grease and line a 4cm-deep, 20cm square cake pan.
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.
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.
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.
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.