The next one is a Tuna, Rosemary and Caramelised Onion Quiche. A simple recipe that comes from an old issue of Delicious Magazine. This recipe has been our favourite for quite some time now. It's a great option for a light dinner or take-along lunch the next day.
Tuna, Rosemary and Caramelised Onion Quiche
1 brown onion
2 rosemary sprigs
125mL pouring cream
1 sheet puff pastry
1 cup baby rocket leaves
Pre-heat oven to 200 degrees Celsius. Drain the water from the tin of tuna. Heat a non-stick frying pan over high heat. Add some olive oil, chopped onion, rosemary and a pinch of salt. Fry until golden brown. In a large bowl whisk together eggs, cream, salt and pepper. Line lightly greased tart tin with pastry. Trim edges and prick the base with a fork. Flake tuna with a fork and add it along with the caramelised onion and baby rocket to the pastry shell. Gently pour over the egg and cream mixture. Bake for 30 minutes.
Enjoy! Larisa xox