Caramelised Onion and Rosemary Quiche

The sweetness of the onions along with the distinct flavor of rosemary infused in this dish will have everyone asking for more. The regular consumption of onions has, like garlic, been shown to lower high cholesterol levels and high blood pressure. Onions also help maintain healthy bones and are a very good source of vitamin C. This recipe is adapted from Australia’s Good Taste magazine.

Serves 4
1 sheet frozen ready-rolled shortcrust (thawed)
2 tablespoons olive oil
1kg brown onions, halved and thinly sliced
1 tablespoon fresh rosemary, chopped
80g goat’s cheese, crumbled
60ml (1/4 cup) thickened cream
4 eggs

Preheat oven to 200c. Line a 3.5cm deep, 22.5cm base fluted tart pan. Place pastry over pan and trim any excess. Place in fridge for 10 minutes to rest. Cover pastry base with baking paper and fill with pastry weights or rice. Bake in oven for 15 minutes. Remove paper and weights. Bake for a further 10 minutes or until crisp. remove from oven. Reduce oven temperature to 180c.

Heat oil in a large frying pan over medium-low heat. Add onion and cook, stirring occasionally for 40 minutes or until dark brown and caramelised. Set aside to cool slightly. Add rosemary to the onion and stir until well combined. Spread onion mixture over the base of pastry case and sprinkle with goat’s cheese. Whisk together the cream and eggs in a bowl. Season with salt and pepper. Pour egg mixture over the onion mixture and bake 45 minutes or until set. Serve warm or at room temperature.

The Culinary Chase’s Note: I was hoping for leftovers to have as my breakfast but the family wanted seconds! Serve this with a side salad.