Caramelised onions add a touch of sweetness to this moist, creamy quiche.
Ingredients
- 1 tablespoon olive oil
- 2 medium brown onions, thinly sliced
- 2 tablespoons SPLENDA® Granular
- 3 teaspoons finely chopped fresh rosemary leaves
- 2 sheets ready-rolled frozen shortcrust pastry, partially thawed
- 4 eggs
- 1/3 cup pure cream
- 1/4 cup finely grated parmesan cheese
- 100g grape tomatoes, quartered
- 50g feta, crumbled
Method
- Step 1Heat oil in a medium saucepan over medium heat. Cook onion, SPLENDA®, and 2 teaspoons rosemary, stirring, for 10 to 15 minutes or until golden. Set aside.
- Step 2Preheat oven to 200°C/180°C fan-forced. Line base and sides of a 2.5cm-deep, 11.5cm x 34cm (base) rectangular loose-based flan tin with pastry. Trim excess. Place tin on a baking tray.
- Step 3Prick pastry base all over with a fork. Bake for 12 to 15 minutes or until base is light golden. Reduce oven to 180°C/160°C fan-forced.
- Step 4Whisk eggs, cream, parmesan cheese and salt and pepper together in a large jug. Place onion mixture over base. Pour in egg mixture. Scatter over tomatoes, feta and remaining rosemary. Bake for 20 to 25 minutes or until just set. Serve.
- Low carb
- Lower gi
Nutrition
2622 kj
Energy
43g
Fat Total
19g
Saturated Fat
2g
Fibre
18g
Protein
276mg
Cholesterol
672.15mg
Sodium
10g
Carbs (sugar)
41g
Carbs (total)
All nutrition values are per serve
- Author: Emma Braz
- Image credit: Jeremy Simons
- Publication: Taste.com.au
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