Caramelised Onion, Goats Cheese & Cauliflower Quiche

1. 1

   Heat a frying pan on low heat and add the onions. Cook slowly to caramelised, which shall take around 20 minutes.

2. 2

   In the mean time, make pastry by combining millet flour, salt and guar gum. Make a well in the centre and add 2 eggs, oil and water. Combine well with a wooden spoon, then kneed mixture for a minute or two. Place in the fridge wrapped in cling wrap for around 30 minutes. Whilst the pastry is in the fridge, steam cauliflower until just tender.

3. 3

   Heat oven to 180c fan forced, or 200c gas. Take out the pastry and roll out with a rolling pin until about 3mill thick. Place in a baking or pie dish and then blind bake for 5-6 minutes. Remove from oven and scatter in pastry shell mushrooms, caramelised onions, steamed cauliflower and feta or goat's curd.

4. 4

   In a separate bowl beat remaining 6 eggs and stir in milk of choice. Pour mixture into tart shell over vegetables. Bake in the oven for 40-45 minutes or until golden brown and set into the middle. The tart will have a slight wobble yet should not be runny when cut.

5. 5

   Serve with a crispy green side salad whilst still warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.