Classic Cheese and Onion Quiche

Lightly grease a 23 cm loose-bottomed fluted tart tin with olive oil. Dust the work surface with flour, unroll the shortcrust pastry, and roll it out slightly larger than the tin. Lift the pastry into the tin, press it gently into the base and sides, and leave the excess pastry hanging over the edge. Chill for 30 minutes.

While the pastry chills, heat 1 tbsp olive oil in a frying pan over low-medium heat. Add the chopped white onion and a generous pinch of salt, then cook for about 15 minutes, stirring often, until soft but not browned. Add the sliced spring onions and cook for 2-3 minutes more. Transfer to a plate and let cool slightly.

Preheat the oven to 200C/180C fan/gas 6. Line the chilled pastry case with crumpled baking parchment and fill it with baking beans, pressing them up the sides. Bake for 15-20 minutes, then remove the beans and parchment and bake for another 5-10 minutes, until the pastry looks pale golden and dry. If it puffs, press it down gently with the back of a metal spoon. Let it cool slightly, then trim the edges.

In a jug, whisk together the eggs, egg yolk, whole milk, chopped chives, salt, and black pepper until smooth.