I don't know about y'all but I did not discover the delicousness of quiche until I was in college. Maybe it was the affordability of the dish or the fact my BFF college/post-college roommate made a killer quiche for us to survive off of. But geez, do I feel like I missed out on something good. 

In walks in an elevated version of a quiche to really take this dish to the next level (though don't get me wrong, I won't turn down my BFF Tiffany's quiche any day!).

PRO TIPS:

• A lot of this dish is about the crust, be careful not to overwork and you want the butter/dough to be nice and cold.

• Don't have pie weights? Use beans or rice to par-bake the dough and throw back into a container after use (you'll see I used both below.

• Caramelized onions can be a fickle thing but what you want is to cook the onions low and slow so they release their sugars allowing them to do just that, caramelize. A trick of the trade is to add a little water (1 tsp - 1 Tbsp at a time) if you notice certain onions getting browner than others as this will help distribute the fat in the pan allowing even cooking.
• Sub out the ingredients if you wish (goat cheese for blue cheese, add bacon, remove the thyme, the sky is the limit) as what is beautiful about quiche is it adapts well to whatever you fancy.
• I will warn this recipe is on the smaller side for the filling, so if you wanted more eggy-goodness add a couple eggs with a splash more of milk and heavy cream.

RECIPE:                                                                               

Serving Size: 8 servings

• 1 recipe Flaky Pastry Crust

• 1 Tbsp olive oil
• 2 Tbsp (1/4 stick) unsalted butter
• 1/2 medium sweet onion, cut into thin slices
• 3/4 cup heavy cream
• 3/4 cup whole milk
• 3 large eggs
• 4 oz. crumbled Gorgonzola cheese
• 2 Tbsp fresh thyme leaves, chopped
• Salt + pepper

For the crust:

1. Preheat oven to 375 degrees.
2. Generously flour a work surface (I used parchment paper) and place chilled dough disk on the flour. Dust the top of the dough and rolling pin with flour.
3. Roll dough, turning and flipping the dough until rolled out into a circle and it measures about 14 inches wide.
4. Once rolled out, starting at one edge roll the dough around the rolling pin and lay it gently into your pan. Unroll the dough and adjust as need so dough circle is centered over the pan. Carefully lift the edges of the dough and allow it to fall into the pan, pressing the dough gently into the corners. Trim excess dough flush to the top of the pan, reserving excess dough. Chill unbaked crust for at least 30 minutes before baking.
5. To bake the quiche crust, line the chilled crust with aluminum foil pressing the foil firmly into the corners. Fill the pan with pie weights and bake the shell for 20 to 25 minutes. You will want the foil to pull easily away from the dough.
6. Remove the pan from the oven and carefully life out the foil (and weights) from the shell.
7. Return the pan to the oven and continue baking the crust for another 8 to 10 minutes. Remove the pan from the oven and check for cracks in the crust. Patch cracks as needed with a small amount of reserved dough.
8. Return the pan to the oven and bake 10 to 15 minutes longer, until crust is golden brown. Transfer pan to a rack and cool the crust slightly.

For the quiche filling:

1. Preheat oven to 350 degrees.
2. Caramelize onions, heat oil and butter in a large skillet over medium-low heat. Add onion, salt and pepper and stir to coat. Cook, stirring occasionally until the onions are deep golden brown, about 15 to 20 minutes. Take onions off the heat and allow to cool.
3. In a large mixing bowl, whisk together heavy cream, milk and eggs. Season with salt and pepper.
4. In the baked crust, scatter half the onion, half the crumbled cheese and thyme leaves. Carefully pour the egg mixture into the crust, gently stir evenly to distribute. Scatter the remaining onion and cheese in areas to keep filling ingredients as equal as possible.
5. Set the quiche on a baking sheet and place in the preheated oven. Bake for 40 to 45 minutes, or until a pairing knife inserted into the center comes out clean. Let quiche cool for 10 minutes and serve warm, or allow quiche to cool completely and serve at room temperature.
6. Slice up the quiche and serve with a simple salad or crispy hashbrowns (or both!).