Preheat the oven to 180°C/350°F/Gas Mark 4.
Peel and finely chop the onion, and peel and grate the carrots.
Dissolve the stock cube in the boiling water.
Sauté the chopped onions in the oil in a large frying pan on a gentle heat for 5 minutes.
Add the grated carrot and the stock to the pan, season with salt and black pepper. Keep stirring until all the liquid has gone and the carrots are dry.
Transfer to a bowl to cool. Meanwhile beat the eggs with the crème fraiche and the grated cheese.
Pour over the carrot mix, add the chopped coriander, then transfer into an ovenproof dish. Bake in the oven for 20 minutes.