Caramelised onion, rosemary and feta quiche

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How to make Caramelised onion, rosemary and feta quiche

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:55
  • Total Time : 1:10

Ingredients

  • 1 tablespoon olive oil
  • 2 medium brown onions, thinly sliced
  • 2 tablespoons SPLENDA® Granular
  • 3 teaspoons finely chopped fresh rosemary leaves
  • 2 sheets ready-rolled frozen shortcrust pastry, partially thawed
  • 4 eggs
  • 1/3 cup pure cream
  • 1/4 cup finely grated parmesan cheese
  • 100g grape tomatoes, quartered
  • 50g feta, crumbled

Method

  • Step 1 Heat oil in a medium saucepan over medium heat. Cook onion, SPLENDA®, and 2 teaspoons rosemary, stirring, for 10 to 15 minutes or until golden. Set aside.
  • Step 2 Preheat oven to 200°C/180°C fan-forced. Line base and sides of a 2.5cm-deep, 11.5cm x 34cm (base) rectangular loose-based flan tin with pastry. Trim excess. Place tin on a baking tray.
  • Step 3 Prick pastry base all over with a fork. Bake for 12 to 15 minutes or until base is light golden. Reduce oven to 180°C/160°C fan-forced.
  • Step 4 Whisk eggs, cream, parmesan cheese and salt and pepper together in a large jug. Place onion mixture over base. Pour in egg mixture. Scatter over tomatoes, feta and remaining rosemary. Bake for 20 to 25 minutes or until just set. Serve.

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