Quiche with caramelized onions, tomatoes, feta and rosemary

Ingredients for 1 servings:

• 1 portion of dough (pie or quiche dough), in my recipes
• 2 onions
• 1 tbsp oil, approx.
• 1 tbsp sugar
• 3 tsp rosemary, freshly chopped
• 4 eggs
• 125 g sour cream or crème fraîche
• 2 tbsp, heaped Parmesan, grated
• 125 g cherry tomatoes
• 100 g feta cheese
• Salt and pepper from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Prepare the dough according to the recipe “Basic recipe for pie dough or quiche dough” (see notes) from the database. This dough does not need to be refrigerated before use, but it doesn’t hurt to do so. Line a springform pan lined with baking paper, e.g., a rectangular 28 x 18 cm, with the dough, forming a rim about 3 cm high. Prick the dough several times with a fork and bake in a preheated oven at 200 °C for 10-15 minutes. Peel the onions, slice them into thin strips, and sauté them in a little oil. Sprinkle 2 teaspoons of rosemary and 1 tablespoon of sugar over the onions, mix well, and continue to sauté, stirring frequently, until the onions are golden brown. Let cool. Beat the eggs, sour cream, Parmesan cheese, a little salt, and freshly ground pepper until smooth. Halve the cherry tomatoes. Spread the onions on the pre-baked dough, pour the egg mixture over it, scatter the cherry tomatoes on top, and crumble the feta over the top. Bake for approximately 30 minutes, until the egg mixture is set. Depending on your oven, this time may vary, so it’s best to check after 20 minutes. Note: You can find the recipe for the dough here: https://www.chefkoch.de/rezepte/2433761383822041/Grundrezept-Pastetenteig-oder-Quicheteig.html