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1
Follow package directions for pre-baked crust but only bake for half the time. Your crust will be soft and partially baked, which is the result you want.
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2
Heat the olive oil and butter in a medium-sized skillet.
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3
Add onions and sweat them down without letting them burn.
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4
When they are almost cooked, add vinegar, caraway and/or thyme and salt plus Worcestershire sauce.
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5
Do not overdo the Worcestershire sauce or it will be over-powering.
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6
Continue to cook until soft, tender and sweet.
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7
Taste and add a bit of salt if you want a saltier flavor.
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8
Set aside.
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9
Prepare Cheese And Filling:
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10
Grate cheese and set aside.
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11
Put eggs and milk in blender.
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12
Add pepper and nutmeg.
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13
Blend until foamy and well mixed.
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14
Assemble Quiche:
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15
Spread onions evenly into piecrust.
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16
Top with 3/4 of the cheese.
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17
Add the egg/milk mixture from blender (you may have to whir it up again to re-mix it). The mixture should cover all the cheese and onions. You may end up with some leftover egg mixture depending on the size of your pie pan.
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18
Sprinkle the rest of the cheese on and push some of it into the pie. You want some cheese to be showing on top but most should be submerged.
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19
Bake:
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20
Bake at 375u00b0 until a knife comes out fairly clean after being stuck into the middle. There is a LOT of cheese and a higher than normal egg to milk ratio in this recipe so it takes less time to bake than most quiches.
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21
Check after 20 minutes and then every 5 minutes after that.
