Apple and Cheese Quiche

Well my neighbour gave me some of his delicious apples from his garden, when I said I would make him an apple crumble he said he didn't have a sweet tooth and that he much preferred savoury. So I had to search looking for a recipe for something to cook hence the above. I think I have left it in the oven a little to long but it smells delightful, lets hope it tastes as good as it smells.

Ingredients for the pastry:
200g Plain white flour
80g Ground hazelnuts, lightly toasted
1 1/2 Tsp Salt
60g Unsalted butter, cold
1 Egg (~50g)
Water (enough to form a dough), cold
Ingredients for the filling:
250ml Double cream
100ml Milk
4 Eggs (~50g)
1 1/2 Tsp Cornstarch
1/5 Tsp Ground nutmeg
1/4 Tsp Ground cinnamon
Salt to taste
Pepper to taste
2 Medium onions, sliced (in half and vertically) and lightly sauteed until transluscent
2 Sour apples (Boskoop), thinly sliced
2 Tbs Unsalted butter, melted
1 Tbs Maple syrup
2 Tbs Light brown sugar
150-180g (+ 100g for the top) Cheddar cheese, grated

Method:
1. In a bowl, mix together the flour, ground hazelnuts and salt.
2. Rub in the butter.
3. Using a knife to cut and stir, mix with egg and cold water to form a stiff dough.
4. On a floured surface, shape into a ball.
5. Cover with plastic film and refregerate for about one hour.
6. Meanwhile, heat a pan. Add the butter and the apple slices.
7. Cook the apples for about 2 minutes.
8. Add the maple syrup and sugar and cook, gently stirring, until caramelized and golden, about 4-6 minutes. Let cool.
9. Beat the eggs with the milk. Add the cream, cornstarch, nutmeg, cinnamon, salt and pepper. Mix well.
10. Preheat oven to 190°C (350°F).
11.Roll out the pastry so as to fit a 24cm (9"4) diameter pie case.
12. Line the pie case with the pastry and slightly prick the base with a fork.
13. Bake blind for about 15 minutes.
14. Place the caramelized apples on the bottom, add the fried onions, the cheese and then pour over the egg mixture.
15. Sprinkle the leftover cheese (100g) on the top.
16. Bake for about 45 minutes at 200°C (400°F) until golden brown.