Roasted Tomato, Caramelized Onion And Olive Quiche

• 1/2 cup all purpose flour
• 9 tablespoons butter cold, chopped
• 1 large egg yolk
• 2 tablespoons butter
• 1 red onion large, sliced
• 1 clove garlic crushed
• 2 teaspoons balsamic vinegar
• 2 teaspoons brown sugar
• 2 large eggs
• 1/2 cup cream
• 1/4 cup milk
• 4 tomatoes halved, roasted
• 1/2 cup pitted kalamata olives
• 6 anchovies

1. Preheat oven to 400u0b0F. Lightly grease an 8 inch loose-bottomed tart pan. Place on a baking tray.
2. Sift flour into large bowl. Add butter. Rub in, using fingertips, until mixture resembles breadcrumbs. Add yolk and enough iced water (about 1 tbsp) to make firm but pliable dough. Knead lightly. Wrap in plastic wrap. Chill for 30 mins.
3. Roll out dough between 2 sheets of baking paper. Ease into pan and trim edges. Chill for 15 mins. Line with baking paper and fill with baking beans. Bake blind for 10 mins. Remove paper and beans. Bake for 5 mins. Cool. Reduce oven to 350u0b0F.
4. Meanwhile, to make the filling, melt butter in a frying pan on medium. Saute onion and garlic for 2-3 mins, until tender. Stir in vinegar and sugar and cook for 15-20 mins. Cool.
5. In a large bowl, whisk together eggs, cream and milk. Season to taste. Arrange tomatoes, onion mixture, olives and anchovies in the crust. Pour egg mixture over.
6. Bake for 35-40 mins, until set. Serve in wedges.

flour, butter cold, egg yolk, butter, red onion, garlic, balsamic vinegar, brown sugar, eggs, cream, milk, tomatoes, olives, anchovies

Taken from www.yummly.com/recipe/Roasted-Tomato_-Caramelized-Onion-and-Olive-Quiche-1400484 (may not work)