Caramelised Onion And Camembert Quiche - cooking recipe

Ingredients

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
3/4 cup low-fat milk
2 eggs
salt & pepper

Preparation

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.