Scallion and Ricotta Quiche
Preheat the oven to 200°C (approximately 400°F) convection. Brush the quiche dish with oil.
Roll out puff pastry, if necessary, to 3-4 mm (approximately 1/8–1/4-inch) thick and line the quiche dish with the pastry. Cut off excess edges.
Rinse scallions, trim and cut into 6-7 cm (approximately 2 1/2-inch) long pieces. Sauté in a hot pan in oil for about 2 minutes. Season with salt and pepper. Sprinkle with powdered sugar and let caramelize slightly. Deglaze with the balsamic vinegar, take off heat and let cool slightly.
Press the peeled garlic into a bowl. Mix with the ricotta cheese, cream, eggs, salt and pepper until smooth. Place in quiche dish and smooth the surface. Arrange the scallions with the sauce top and bake in the oven until golden brown, about 30 minutes.
Remove the quiche from the oven and let stand for a few minutes. Serve warm or at room temperature.