Caramelised Onion and Cherry Tomato Quiche

Caramelised 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


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