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Ingredients

1 sheet (29 x 29cm) frozen ready-rolled shortcrust quiche pastry, just thawed
2 tablespoons olive oil
1kg brown onions, halved, thinly sliced
1 tablespoon chopped fresh rosemary
80g goat's cheese, crumbled
60ml (1/4 cup) thickened cream
4 eggs

Method

Step 1 Preheat oven to 200°C. Line a 3.5cm-deep, 22.5cm (base measurement) fluted tart tin with pastry and trim any excess. Place in the fridge for 10 minutes to rest.
Step 2 Cover pastry base with baking paper and fill with pastry weights or rice. Bake in oven for 15 minutes. Remove the paper and weights or rice. Bake for a further 10 minutes or until crisp. Remove from oven. Reduce oven temperature to 180°C.
Step 3 Meanwhile, heat the oil in a large frying pan over medium-low heat. Add the onion and cook, stirring occasionally, for 40 minutes or until dark golden brown and caramelised. Set aside to cool slightly.
Step 4 Add the rosemary to the onion and stir until well combined. Spread the onion mixture over the base of the pastry case. Sprinkle with goat's cheese.
Step 5 Whisk together the cream and eggs in a medium jug. Season with salt and pepper. Pour the egg mixture over the onion mixture. Bake in oven for 45 minutes or until set. Serve warm or at room temperature.

Caramelised onion and rosemary quiche

How to make Caramelised onion and rosemary quiche

Ingredients

Method