1ready made deep dish 9-inch pie crust or 1/2 pie crust recipe
6large eggs, beaten
1 1/2cupsheavy cream
Into a large skillet over medium-low heat, add 2 tablespoons of butter. When the butter melts, layer in the onions, season with salt and pepper and cook, stirring occasionally, until the onions are dork brown in color and sweet with flavor; about 45 minutes to 1 hour.
Meanwhile, if you are making a homemade pie crust, you may do that now.
Pre-heat oven to 350°F.
Spread the onion in a layer over the bottom of the prepared crust.
Whisk together the eggs, milk, 3/4 tsp salt and a pinch of black pepper; more or less seasonings to taste and pour over the top of the onions.
Bake until the quiche is just set in the center; about 45 minutes to 1 hour.
Allow to cool for 15 minutes prior to slicing to hold a better shape.
Store any leftovers in the refrigerator or freeze to prolong freshness.
To reheat a frozen, pre-cooked, quiche:Pre-heat the oven to 350°F. Wrap the quiche in foil to prevent further browning. If the frozen quiche is already in a metal or foil pie pan, you only need to cover the top with aluminum foil. If you are reheating individual slices, wrap each one individually in foil, and place the slices on a baking sheet.Place the quiche in the ovenPlace the foil-covered frozen quiche on an oven rack positioned in the center of the preheated oven. A whole quiche takes 25 to 30 minutes to fully reheat. Individual pieces of frozen quiche reheat much faster, however, in about 10 to 15 minutes.