• 2 tbsp extra-virgin olive oil
• 2 1/2 cups thin sliced yellow onions
• 3/4 cup heavy cream
• 3/4 cup whole milk
• 3 large eggs
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 1/4 cups grated provolone
• One 9-inch pie crust, pre-baked

1. Preheat oven to 350°F. Heat the oil in a sauté pan over medium heat. Add the onions and sauté stirring frequently, until golden and very soft (caramelized), about 35 minutes. Remove from the heat and reserve.
2. In a medium bowl, whisk together the cream, milk, eggs, salt, and pepper. Stir in the prepared onions and 1 cup of the cheese. Pour the egg mixture evenly into the pie crust. Sprinkle the remaining cheese evenly over the top of the quiche.
3. Set the quiche pan on a baking sheet and return the quiche to the oven. Bake until a knife blade inserted in the center comes out clean, 40 to 45 minutes.
4. Serve the quiche hot or at room temperature. The quiche can be cooled, wrapped, and stored in the refrigerator for up to 2 days. Reheat in a 325 F until hot, about 15 minutes.

Recipe courtesy of The Culinary Institute of America