Ingredients

• 1 quantity savoury short pastry
• 5 eggs
• 500ml cream
• 3/4 cup caramelised onion
• 200g feta
• 100g prosciutto, chopped
• 1/2 cup chopped walnuts
• 1 tablespoon chopped rosemary

Method

Preheat oven to 200 C. Line a 24cm pie dish with pastry and prick with a fork.  Cover with baking paper and weights and bake blind for 15 minutes until lightly coloured.  Remove weights and bake for a further few minutes.
Reduce the heat to 180 C.

Whisk together eggs and cream and season with salt and pepper.
Spoon the caramelised onion into the pastry case and crumble over feta, chopped prosciutto and sprinkle with walnut pieces.  Pour over the egg and cream mixture and sprinkle with chopped rosemary. Bake for 25 minutes until the filling is just set.