The key to good pastry: keep everything as cold as possible!
Sieve the flour into a bowl, cut the butter into cubes and rub it into the flour with your finger tips. To rub butter into the flour move your thumb across the tips of your fingers as you dip your fingers in and out of the mixture. You should not have flour all over your palms.
Once the mixture resembles breadcrumbs stop the rubbing in.
Make a well in the centre of the bowl and pour in 2 tablespoons of really cold water.
With a knife begin to mix from the centre out, this helps you to see how much water is exactly needed as you go.
Remember you can always add more water, it's far more difficult to take it out!
Once the mixture has come together as a ball of pastry in the centre of the bowl, roll it out onto a floured surface and knead lightly.
Allow the pastry to rest in a fridge covered with cling film until it's ready to use.
Roll out the pastry. A little tip: only roll the pastry in one direction as this will help the uniformity of the pastry. Roll it up and down, then turn the pastry and continue to roll.
Keep moving the pastry and rolling until it's large enough to fit the quiche ring.
Bake blind. Put a circle of greaseproof paper on top of the pastry and cover with beans or rice, to bake blind, this ensures that the pastry does not rise as it cooks.
Cook the pastry in a pre heated oven 175°C for 10 mins.
Melt some butter and oil in a large, cast iron pan.
Add the onions and allow them to cook, do not brown, the onions are literally melting away.
If the pan dries out add a little oil and butter. Keep stirring the onions.
Add the marjoram at this stage. This may take up to 20 minutes.
Add the eggs and cream together in a large bowl and whisk until mixed together.
Season the egg mixture.
Construction and Cooking::
Cover the bottom of the pastry case with onions, then put a layer of grated Adrahan cheese, continue the layers.
Finish with a layer of cheese, pour in the custard mix and fill to the top.
Put the tart into a preheated over of 175°C for 15 minutes then reduce the heat to 165°C for 30 minutes.
Do not overcook the tart. It should be wobbly on top, jelly like.
Ideally the tart should be allowed to stand for 2 hours before cutting.
Chop lots of chives over the top of the tart.