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Ingredients:
• 300g wholewheat or shortcrust pastry
• 350g Jersey Royal potatoes, washed and cut into quarters
• 450g Onions, peeled and chopped
• 25g Butter or coconut oil
• A handful of chopped parsley
• 100g Cheddar Cheese grated
• 2 Garlic cloves peeled and crushed
• 15 ml full cream milk
• Sea salt and freshly ground black pepper to taste

Method:
• Begin by making your pastry. Roll it out fairily thinly and line your quiche tin or individual tart cases.
• Prick the pastry with a fork a few times and bake without filling for about 10 to 15 minutes at 200c.
• Meanwhile, prepare the filling. Boil the potatoes until just tender. Heat the butter in a large frying pan or saucepan and gently cook the onions until soft and translucent.
• Combine the potatoes and onions, parsley, 60g of the cheese, garlic milk, salt and pepper.
• Cool a little, then pile the filling into the prepared cooked pastry cases.
• Sprinkle with the remaining cheeese and bake in the oven at 220c for about 22 to 30 minutes until golden.
• Individual tarts will need less time, about 20 minutes.
• Serve with a crisp green salad.