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
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
