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Caramelised Onion and Cherry Tomato Quiche

tomato-caramelised-onion-quiche-1.jpgCaramelised onion and cherry tomato quiche

2 sheets store-bought shortcrust pastry, slightly thawed

5 eggs

1 cup milk

½ cup ricotta

½ cup grated Parmesan

Salt and pepper

½ cup cherry tomatoes

2 onions

Olive oil

1/3 cup Myanbah Farms caramelised balsamic

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

the freezer.

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

with.

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

caramelised balsamic

balsamic-caramelised.jpg