Caramelized Onion Artichoke Quiche

Preheat oven to 375 degrees F (190 degrees C).

On floured surface, roll out pastry to fit 9-inch (23 cm) quiche or pie plate; trim, leaving 1-inch (2.5cm) overhang.

Fold inside rim; flute edge if using pie plate.

Prick all over with fork.

Line with foil; fill with pie weights.

Bake in bottom third of oven for 15 minutes or until rim is light gold.

Remove foil and weights; let cool on rack.

In skillet, melt butter in skillet over medium heat; cook onions for 2 minutes.

Cook over medium-low heat, stirring occasionally, for 40 minutes or until very soft and golden.

Let cool.

Brush shell with mustard; sprinkle with artichoke hearts, roasted red peppers, 1/2 cup of the cheese, and the caramelized onions.

Whisk together eggs, milk, salt and pepper; pour into shell.

Sprinkle with remaining cheese.

Bake in centre of oven for 35 minutes or until knife inserted in centre comes out clean.