This recipe first appeared in Food magazine.
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Ingredients
Method
1.Preheat oven to 200°C. Lightly grease a 24cm loose-bottom quiche tin.
2.Cut and join the pastry sheets so they completely line the tin with a small amount of pastry overhanging; prick the base with a fork. Place the tin on a rimless baking sheet. Line the pastry shell with greaseproof paper and fill with baking beans. Bake for 15 minutes.
3.While the pastry is cooking, heat oil in a small saucepan and cook onion over a medium heat until beginning to colour. Add the brown sugar, reduce the heat and continue cooking, stirring occasionally until soft, sticky and rich golden brown.
4.Remove paper from the pastry shell. Trim any overhanging pastry and scatter the caramelised onions over the base. Add corn and tomatoes.
5.Whisk eggs, milk, cream, cheese, basil and chives. Season and pour into pastry shell. Return to oven and bake for 35-40 minutes or until golden and set. Cool in the tin for 5 minutes before serving.
For a lower fat option, replace the cream with milk and use reduced-fat pastry. Removing seeds from the tomatoes prevents the filling becoming watery. PER SERVE Energy 491kcal, 2057kj • Protein 14g • Total Fat 31g • Saturated Fat 14.9g • Carbohydrate 38g • Fibre 3.1g • Sodium 510mg
Note
