Roasted Tomato, Caramelized Onion And Olive Quiche - cooking recipe

Ingredients

1/2 cup all purpose flour
9 tbsp cold butter, chopped
1 None large egg yolk
None None For the Filling
2 tbsp butter
1 None large red onion, sliced
1 clove garlic, crushed
2 tsp balsamic vinegar
2 tsp brown sugar
2 None large eggs
1/2 cup cream
1/4 cup milk
4 None tomatoes, halved, roasted
1/2 cup pitted kalamata olives
6 None anchovies

Preparation

Preheat oven to 400\u00b0F. Lightly grease an 8 inch loose-bottomed tart pan. Place on a baking tray.
Sift flour into large bowl. Add butter. Rub in, using fingertips, until mixture resembles breadcrumbs. Add yolk and enough iced water (about 1 tbsp) to make firm but pliable dough. Knead lightly. Wrap in plastic wrap. Chill for 30 mins.
Roll out dough between 2 sheets of baking paper. Ease into pan and trim edges. Chill for 15 mins. Line with baking paper and fill with baking beans. Bake blind for 10 mins. Remove paper and beans. Bake for 5 mins. Cool. Reduce oven to 350\u00b0F.
Meanwhile, to make the filling, melt butter in a frying pan on medium. Saute onion and garlic for 2-3 mins, until tender. Stir in vinegar and sugar and cook for 15-20 mins. Cool.
In a large bowl, whisk together eggs, cream and milk. Season to taste. Arrange tomatoes, onion mixture, olives and anchovies in the crust. Pour egg mixture over.
Bake for 35-40 mins, until set. Serve in wedges.