Caramelised Onion And Camembert Quiche Recipes

CARAMELIZED ONION AND GORGONZOLA QUICHE

Steps:

• On a lightly floured work surface, roll out the dough to 1/4 inch thick. Press the dough onto the bottom and up the sides of an 8 × 11-inch rectangular tart pan with a removable bottom; trim the dough flush with the top edge of the pan. Prick the bottom all over with a fork. Transfer to a large rimmed baking sheet. Freeze until firm, about 30 minutes. Preheat the oven to 400°F.
• Line the tart shell with parchment paper, and fill with pie weights or dried beans. Bake until the dough starts to feel firm on the edges, about 20 minutes. Remove the parchment and weights; continue baking until the crust is pale golden brown, about 10 minutes. Let cool completely on a wire rack. Leave the oven on.
• Heat the oil in a large, heavy-bottomed skillet over low heat until hot but not smoking. Cook the onions, stirring frequently, until golden brown, about 30 minutes. Let cool.
• Whisk the eggs, milk, cream, and salt in a medium bowl; season with pepper. Crumble in the cheese, and stir in the caramelized onions. Pour the mixture into the tart shell; bake until puffed and pale golden brown, 30 to 35 minutes. Let cool at least 30 minutes before serving.

CARAMELISED ONION AND CAMEMBERT QUICHE

Steps:

• Place pastry sheet into a 20cm quiche tin. Trim edges and rest in the frisge for 15 minutes.
• Fill pastry case with crumpled foil and blind bake at 180 C for 5-10 minutes Remove foil.
• Spray a frypan with oilve oil. Saute onion for 1-2 mins, add vinegar and sugar, cook stirring for 5 mins or until very tender.
• Spread onion onto base of pastry case. Top with cheese and parsley.
• Whisk together remaining ingredients and pour over filling.
• Bake for 20-25 mins or until filling is golden and firm.