• Preheat Oven to 350°
• Line 9 inch pie plate with store bought crust.
• Place parchment paper on top of pie crust and fill it with beans or pie weights.
• Bake crust in preheated oven for 15 minutes until it is lightly browned, this keeps the crust from getting soggy when we add the filling.
• Let it cool and then remove the parchement paper and pie weights.

Cararmelized onions

• Cut onions in half and then thinly slice the halves into moon shaped slices.
• Heat a large (10-12") cast iron or heavy duty pan on medium high heat.
• Add olive oil and onions and stir them until they become translucent. This should take about 2 minutes.
• Turn heat down to low and let them simmer for 45 minutes, stirring occasionally, until they become a caramelly brown color.
• Add brown sugar and balsamic vinegar and stir until it is well incorporated.
• Turn off the burner and let the onions cool in the pan, on the burner.

Quiche Filling

• Whisk the eggs, half and half, nutmeg, salt and pepper together for about 1 minute until well mixed and frothy.
• Place half of the cheese in the blind baked pie crust, then half of the onions, then the other half of the cheese and finally the last of the onions.
• Pour the egg mixture over the cheese and onions.
• Bake for 45 minutes until the top is golden brown.
• Enjoy!