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Caramelised Onion and Camembert Quiche
A bit of a posh quiche, a great one to serve if you have company!
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sheet frozen shortcrust pastry, thawed
tablespoon balsamic vinegar
g light camembert cheese, thinly sliced
salt & pepper
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.
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