There's something about making a pie crust that's just so soothing.  It's so simple.  No more than 4 ingredients.  A little bit of kneading.  A little bit of resting.  A little bit of baking.  And the result?  Something so flaky and buttery that it would put a smile on anybody's face.

I was limited on ingredients yesterday, but I needed to make something quick and easy before we headed out to see the Silversun Pickups at the Brown last night.  And let me tell you, they really rocked!  I seriously haven't seen a band with so much energy and life in a long time!  Definitely a great rock and roll show!

Anyway, I had eggs.  I had flour.  I had onions.  A quiche was just meant to be.

Ingredients:

Pie dough:

1 & 1/4 cup flour
1/2 cup unsalted butter, cut into cubes
1/2 teaspoon salt
3-4 tablespoons ice cold water

Filling:

3 onions, julienned
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1 tablespoon flour
2 eggs
1/2 cup heavy whipping cream
1/4 cup milk
salt and pepper, to taste
pinch of nutmeg
1/4 cup mozzarella cheese, shredded
4-5 slices of deli-ham, chopped (optional) 

Glaze:

1/4 cup balsamic vinegar

First, you want to make your pie dough.  In a medium bowl, combine the flour and salt.  Cut in the butter, until the mixture resembles coarse sand.  Add in cold water until the mixture comes together.  You want it to be able to stay together when you gather it in your hand to make a fist.  Form the dough into a disk and wrap in plastic wrap.  Refrigerate for at least 30 minutes. 

To caramelize the onions, add butter, vegetable oil, and onions to a large skillet.  Heat under low-medium low heat until onions become golden brown in color.  You want to stir the onions occasionally so that they don't burn or caramelize too quickly.  You want an even, “soft” browning.  This will take around 45 minutes to an hour to accomplish.  Don't rush it.  Be patient.  You'll be rewarded with sweet, caramelized onions.  I promise.

When the onions are nearly caramelized, sprinkle flour over top and mix well.  Cook for an additional 3-5 minutes, then let onions cool to room temperature.

Preheat oven to 375F.

Take your dough out of the refrigerator and place on floured surface.  Roll out to about 1/4 inch thickness and large enough to fill your pie pan.  I used a shallow 9″ pie pan.  Gently place dough into pie pan and flute edges, if desired. Place pie pan in the refrigerator for at least 10-15 minutes.  Chilling the dough again makes it less likely for your pie dough to shrink during baking.  If you were to throw it right in there after you rolled it out, it would most likely shrink – and we don't want that, do we?

Now let's make the filling.  In a medium bowl, combine the eggs, heavy cream, milk, salt, pepper, and nutmeg.  Whisk until combined and then stir in mozzarella cheese and cooled onions.

Place pie weights or dried beans (it helps to have a large coffee filter to put them on if using this method, so it's easy to scoop the beans right out) in your pie shell and par bake for about 10-15 minutes, or until pie starts to turn a light golden brown.

Pull out pie shell and remove weights/beans.  If using ham, place an even layer on bottom of pie shell.  Pour filling over top.  Bake quiche for about 25-30 minutes, or until eggs and custard are set.

Let cool, slightly, before cutting.

To make the balsamic glaze, simply place the balsamic vinegar in a small saucepan and reduce until at a syrupy consistency.  Pour glaze over top over quiche, if desired.

And bam – quiche!

Not necessarily a quick dinner fix (but the pie dough and caramelized onions can totally be made ahead of time!).  But definitely one that utilizes common ingredients that we're all bound to have in our fridge and pantry!  And plus, you can always adapt a quiche to what you have on hand – leftovers are perfect quiche ingredients!

What quiche combo is your fave?!