Prepare The Oven & Pie Crust: Preheat your oven to 350 degrees F. Once it’s heated, drape the premade pie crust across the pie pan so that’s covering all of it. Gently push down the sides so they are touching the pan. Feel free to crimp the sides of the crust. Bake for 8-10 minutes without any filling and remove from the oven until filling is ready. NOTE: These are general instructions, follow the instructions on the premade crust for the best accuracy. 

Cook The Onions: Peel and cut your onions using a saute slice (instructions here) and heat up a large skillet over medium heat. Add in butter. When butter is heated through, add chopped onions and sprinkle with ¼ tsp Salt. This process will take about 15 minutes and requires some babysitting. Cook, stirring occasionally for 10 minutes, until the onions have softened and are translucent. Reduce the heat to medium low and cook for an additional 15 minutes minutes while continuing to stir occasionally. Add stock or bone broth to deglaze the pan. Stir onions in broth while scraping up any brown bits on the bottom of the pan. Keep stirring occasionally until onions are nice and brown and the cooking liquid has evaporated. 

Prepare The Filling: In a medium sized bowl, whisk together 6 eggs along with half a cup of cream or half and half. Sprinkle in some salt and pepper. Shred gruyere cheese until you loosely have 1.5 cups. This will take about 4-5 oz of cheese in a block. 

Add Filling To Crust: Add half of the cooked onions in an even layer to the bottom of the crust. Then add ½ of the shredded cheese. Repeat for the remaining onions and cheese. Pour scrambled egg mixture over the onions and cheese.

Bake Quiche: Bake in the oven for 30-35 minutes or until eggs are set and a toothpick comes out clean when inserted in the middle. Quiche will need to cool for 15 minutes before slicing and serving. Garnish with parsley.