Name: Caramelised onion, rosemary and feta quiche
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 1
Ingredients: 18.20 gm olive oil; 2 medium brown onions, thinly sliced; 40.00 gm SPLENDA® Granular; 3 tsp finely chopped fresh rosemary leaves; 2 sheets ready-rolled frozen shortcrust pastry, partially thawed; 4 eggs; 83.33 gm pure cream; 62.50 ml finely grated parmesan cheese; 100g grape tomatoes, quartered; 50g feta, crumbled

Caramelised onion, rosemary and feta quiche

0 Likes

Prep Time:
15 minutes

Cook Time:
55 minutes

Total Time:
70 minutes

Sweet caramelised onions enhance the creamy texture of this delicious quiche.

Ingredients:

18.20 gm olive oil
2 medium brown onions, thinly sliced
40.00 gm SPLENDA® Granular
3 tsp finely chopped fresh rosemary leaves
2 sheets ready-rolled frozen shortcrust pastry, partially thawed
4 eggs
83.33 gm pure cream
62.50 ml finely grated parmesan cheese
100g grape tomatoes, quartered
50g feta, crumbled

Instructions:

In a saucepan over medium heat, sauté onion, SPLENDA®, and 2 teaspoons of rosemary in oil until golden, about 10 to 15 minutes. Set aside.
Preheat your oven to 200°C/180°C fan-forced. Line a 2.5cm-deep, 11.5cm x 34cm rectangular loose-based flan tin with pastry, ensuring to trim any excess. Then, place the tin on a baking tray before proceeding.
Poke pastry base with a fork all over. Bake for 12 to 15 minutes until lightly golden. Then, lower the oven temperature to 180°C/160°C fan-forced.
In a large jug, whisk together eggs, cream, parmesan cheese, salt, and pepper until smooth. Pour the onion mixture into the base of the baking dish, then pour the egg mixture on top. Sprinkle tomatoes, feta, and remaining rosemary over the top. Bake for 20-25 minutes until the mixture is just set. Serve and enjoy!

We use cookies

Similar Recipes

Caramelised onion, walnut and rosemary focaccia

Lamb, caramelised onion and rosemary penne

Caramelised onion and blue cheese tarts

Rosemary Chicken

Rosemary Sweet Potato Quiche