Walnut, Pear and Gorgonzola Quiche

Preheat oven to 200°C (180°C fan, gas mark 6).

For the pastry, blend together the flour, butter, egg yolk and water using a food processor until it forms a soft ball. Alternatively rub the butter into the flour and then add the water and egg yolk until a ball is formed.

Place the dough onto a lightly floured surface and roll out the pastry to the thickness of a £1 coin.

Carefully lay the pastry to line 23 x 2.5cm loose-bottomed, fluted flan tin. Then trim the excess pastry so that the edges are just above the level of the top of the tin. (This will allow room for shrinkage when baking).

Gently push the pastry into the flutes and prick the base all over with a fork. Chill the pastry for 15 minutes.

Line the pastry case with tin foil, shiny side down and fill with baking beans. Bake for 20 minutes then remove the beans and foil and bake for a further 5 minutes.

Lower the oven temperature to 150°C (130°C fan, gas mark 2).

To prepare the filling, chop the onion finely and fry over a medium heat with olive oil for 2-3 minutes.

Add the butter and sugar to the pan and allow to melt, then sauté the small cubes of pear for 3-4 minutes or until tender.

Arrange the onion and pear on the base of the pastry case and crumble 75g of the cheese over the top.

In a separate bowl whisk together the eggs, egg yolk, cream, thyme and seasoning then pour into the case.

Sprinkle the chopped walnuts and remaining 25g cheese evenly on the top, then cook the quiche for 40 minutes or until the filling is set.