Try this delicious caramelised onion and sausage quiche the whole family will enjoy!
- Preheat oven to 180C or 160C fan. Cut 1 sheet pastry into 4 even lengths. Place 1 length around edges of remaining sheet of pastry to form a large square. Press edges to join. Use pastry to line a greased, 22cm loose-based tart pan. Trim edges. Prick pastry with a fork. Cover with baking paper and fill with dried beans or rice. Chill for 10 mins. Blind bake for 20 mins. Remove paper and beans or rice and bake for another 10 mins, or until pastry is dry.
- Meanwhile, heat oil in a large frying pan over medium heat. Cook onion for 10 mins until very soft. Add balsamic and brown sugar and cook, stirring, for 5 mins until caramelised. Cool.
- Reduce oven temperature to 160C or 140C fan. In a medium bowl, mix together cream, eggs, parmesan and thyme. Season. Spread caramelised onion over base of prepared quiche shell. Remove skins from sausages and break meat into pieces. Scatter over onion. Gently pour over egg mixture. Bake for 40-45 mins, until filling is just set.
- Toss together spinach leaves and shaved parmesan. Drizzle over oil. Serve quiche in wedges with baby spinach salad.
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