To make the Caramelised Onion, heat the oil in a large pan over a medium-low heat. Cook the onions, stirring occasionally, for 30–40 minutes or until dark golden brown and caramelised. Add the rosemary. Set aside.
Preheat the oven to 200°C (180°C fan bake).
Line 6 individual quiche tins with the shortcrust pastry.
Combine the eggs, cream, parmesan, salt and pepper in a large jug. Whisk well.
Divide the Caramelised Onion evenly between the pastry cases.
Top with the sliced brie.
Divide the egg mixture evenly between the pastry cases.
Sprinkle with bacon and rosemary.
Bake for 12–15 minutes or until golden and set.
A Table at Tangleby
In this exceptional book, it shares more than 170 delicious dishes, from simple snacks to dinner parties that are guaranteed to impress your guests.