Steps

1. Add the salt to the grated onion and set aside for a few minutes. Squeeze the water out.
2. Add the chopped greens (parsley, onions, mint), the spices, the olive oil, and the eggs and mix well
3. Sift in the flour and whisk very well to avoid any lumps.If the mixture seems too thick add a couple of tbsp of water.
4. Oil a 2 (23 cm) pans or 1 (33 x 23 cm) pan with olive oil. Use at least 2-3 tbsp of olive oil to coat well and stop the mixture from sticking.
5. Bake in a pre-heated oven at 175-180ºC for 10-15 min. Put under the oven grill for 1-2 min to brown the top.

Steps

Start by making a Sugar syrup:

1. Drop 180g of sugar into a small/medium size pan and add 300ml of water; stir well and turn on the heating to bring to a boil;
2. Let it boil on medium low heat for about 15min. The syrup should be ready when it starts producing a lot of bubbles;
3. At this point, turn off the heating and put aside to cool down.

The Custard:

1. Drop 250ml of single cream into a medium size pan and add 1 cinnamon stick, the rind of ½ lemon and ½ tsp (2.5ml) of vanilla extract. Mix it all well and heat up on medium heat for about 5 min;
2. Once the cream has warmed up a bit add the sugar syrup. Then leave it on medium heat until it starts boiling;
3. Meanwhile, mix the eggs with approx. 50ml of milk and 1tbsp of cornflour. Mix it well making sure the cornflour is fully dissolved;
4. Once the sugared cream starts boiling add the milk, eggs & cornflour mix you’ve just prepared. Pour it slowly while stirring at the same time (this is to avoid turning it into scrambled eggs);
5. Keep string the custard until it thickens slightly (it should only take a couple of minutes);
6. Finally, remove the lemon & the cinnamon, turn off the heat and put aside to cool down.

Cooking the Pastéis de Nata:

1. Pre-heat the oven at 220 ºC / 425 F / Gas mark 7;
2. Roll the pastry sheet and cut it into 12 equal parts;
3. Spread butter over a 12 cup muffin tray and add the pastry parts to each cup making sure you shape the pastry to the cups as thin as possible; then use a glass to remove any excess pastry from the borders;
4. Fill each cup with custard, place the tray in a pre-heated oven at 220 ºC / 425 F / Gas mark 7 and cook it for approx. 18 minutes

Steps

1. Preheat oven to 425 degrees F (220 degrees C).
2. Roll pie dough to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes.
3. Reduce oven to 325 degrees F (165 degrees C).
4. Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and browned, 5 to 7 minutes. Set aside.
5. Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.
6. Sprinkle 1/3 onion-leek mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 1/3 Gruyere cheese. Ladle in half the egg mixture. Sprinkle with 1/3 the onion-leek mixture, 1/3 bacon, and 1/3 cheese. Pour in remaining egg mixture and top with remaining onion-leek mixture, bacon, and cheese.
7. Bake filled quiche in the preheated oven until browned and set, but no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.