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Caramelised Onion and Camembert Quiche

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“A bit of a posh quiche, a great one to serve if you have company!”

Ingredients Nutrition

  • 1 sheet frozen shortcrust pastry, thawed
  • 1 onion, sliced
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons brown sugar
  • 100 g light camembert cheese, thinly sliced
  • 2 tablespoons fresh parsley, chopped
  • 34 cup low-fat milk
  • 2 eggs
  • salt & pepper


  1. Place pastry sheet into a 20cm quiche tin. Trim edges and rest in the frisge for 15 minutes.
  2. Fill pastry case with crumpled foil and blind bake at 180 C for 5-10 minutes Remove foil.
  3. 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.
  4. Spread onion onto base of pastry case. Top with cheese and parsley.
  5. Whisk together remaining ingredients and pour over filling.
  6. Bake for 20-25 mins or until filling is golden and firm.

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