Onions and meat tart a regional specialty full of flavor

Meat in an onion tart may sound a bit odd but the regional dish of Quiche Cauchoise is delicious. The meat used in this dish typically consists of leftover cooked meats sitting in the fridge or even meat salvaged from a batch of brown stock you have just made. INGREDIENTS Around 300 g (10.6 oz) homemade shortcrust pastry. I have a recipe on my Youtube channel but you can also use store bought pastry. 750 g (26.5 oz) onions (no red onions) Around half a tbsp of salt and 1 tsp of white sugar (for the onions) 200 to 300 (10.6 oz) leftover meats (already cooked) or if you don’t have anything just ham will do. 50 g ( oz) butter (to cook the onions) 1 egg 200 ml 6.7 fl oz) pure cream (heavy cream) A pinch of salt and pepper (for the savoury custard) A grating or two of nutmeg (for the savoury custard) Useful cookware: 24 cm Tourtiere (10 inch low profile pie dish)