Caramelised onion and cherry tomato quiche
2 sheets store-bought shortcrust pastry, slightly thawed
1 cup milk
½ cup ricotta
½ cup grated Parmesan
Salt and pepper
½ cup cherry tomatoes
Preheat your oven to 180 degrees
Slice the onions thinly. Put into a pan with a little olive oil. On a low heat slowly braise the
onions until they start to become transparent. Turn up the heat to medium and add
Myanbah Farms caramelised balsamic. Cook for a further 10minutes stirring occasionally.
Once the onions are sticky remove from the heat and set aside.
Line a 34x12cm loose-bottomed tin with the store-bought shortcrust pastry. Overlapping
the centre join and pressing gently with a fork. Trim the edges of the pastry and put in to
In a bowl whisk eggs, ricotta, milk and parmesan. Season with salt and pepper.
Remove the tin from the freezer and place it on a baking tray. Gently pour the egg mixture
into the pastry case. Place cherry tomatoes over the eggy mixture and dollop spoonful’s of
caramelised onions through the tomatoes. Save a 1/3 of the caramelised onions to serve
Bake for 40mins or until the quiche is golden and set.
Remove from the oven and allow to cool slightly
Serve with extra caramelised onions, a simple salad with another drizzle of Myanbah Farms