Ingredients

3 eggs

1/2 cup cream

1/2 tsp salt

88 grams shredded mozzarella 

70 grams shredded Parmesan 

80 grams roasted potatoes (1/2 lb raw)

150 grams carmelized onion (1 lb raw)

1 recipe quiche pie shell 

Makes one 9" quiche 

Instructions

Prepare your quiche pie shell or take one out of the freezer. If making from scratch, let the shell rest in the refrigerator until it is ready to be used so that it goes into the oven with cold (not frozen) crust.

Slice the onion into quarters, place on a baking sheet, and broil them in the oven on the top shelf. Broil until the top of the onions are black and charred but still have a good amount of juicy flesh left. Remove from the oven and let cool on a cooling rack.

Prepare your potatoes. Cut the potatoes into small cubes, toss with oil, and roast in 425 f oven for about 25 minutes or until tender. No need to use salt. 

When the onions are cool enough to work with, put them in the bowl of a food processor fitted with the blade attachment. Process until mostly smooth. 

Shred your cheese.

When the potatoes are done, preheat the oven to 350 f. If using an aluminum pie pan, place a thick-bottomed baking sheet in the oven to preheat. The baking sheet will help conduct the heat evenly to the bottom of the pie pan. If using a glass or ceramic pie pan, this step is not necessary. 

Prepare your quiche filling. In a medium bowl, crack 3 eggs, add the cream and salt, and whisk thoroughly. Add the shredded cheese and the cooled potatoes and onions and stir to combine. Add to the chilled quiche pie shell.

Place quiche on the middle rack of oven on the preheated sheet pan if using. Bake for 40 min or until golden-brown. 

Let cool for 10 minutes and then serve.