Ingredients: For a 28 cm dia. baking tin 250g Le Brigand du Jorat grated 3 tablespoons of onions, finley chopped 4 tablespoons of flour 250 ml milk 1/2 teaspoon each of ground aniseed and coriander (optional) 300g short-crust pastry 2 eggs 150ml cream Salt and pepper 8 sage leaves Butter for the baking tin Directions: Place the rolled out dough on a baking tin brushed with butter. Prick the dough with a fork several times. Gently fry the finely chopped onions in the butter for 2 – 3 minutes and leave to cool. Then spread out the onions with the grated cheese on the pastry base. Gently beat together eggs, flour, cream, milk and spices. Pour the mixture over the cheese and bake at 200 °C for 25 to 30 minutes. Serve hot.