1pie doughyou can use a store-bought dough or homemade
6eggslarge
½cupmilk
½cupheavy cream
3tablespoonbutter
½yellow onionsliced into thick pieces
4ozgoat cheese
1 ½tablespoonthymedry or fresh
pinchsalt and pepper
Instructions
Prepare your dough the night before and place in the fridge overnight.
In the morning preheat your oven to 350° F.
Heat your butter on the stove on a medium heat. Once the butter starts to melt add sliced onions to the pan. Let this sit on the stove for 20-30 minutes, stirring occasionally so that it doesn't burn or stick to the pan. Remove from heat when you have reached caramel perfection.
While the onions cook, roll out your pie dough onto a floured surface. You want this pie crust to cover the base of your pie dish and the sides. Roll until it is large enough and transfer into the pie dish. Push the dough into the corners and feel free to shape your edges (I usually leave mine natural). Using pie weights (or nix that if you don't have them) pre-bake your crust for 9 minutes in the oven.
Now that the dough is in the oven and the onions are still cooking you want to start on your egg mixture. Whisk eggs, milk, cream, and seasoning until well combined.
Once the pie dough is pre-baked remove it from the oven and place on a heat-safe surface. Sprinkle half of your goat cheese on top of the dough, then layer on your caramelized onions. Pour in the egg mixture and top off the mixture with the remaining cheese and onions. I like some onions and cheese visible on top.
Bake the quiche for 45-50 minutes or until golden on top.
Remove from the oven and allow to cool a few minutes before serving.