In a large bowl with a handheld or stand mixer fitted with a whisk attachment, beat the eggs, whole milk, heavy cream, salt, and pepper together on high speed until completely combined, about 1 minute. Whisk in add-ins and then pour into crust. Bake the quiche until the center is just about set, about 45-55 minutes.. Combine the eggs and cream in a mini bowl and beat until smooth. Include cheese in the mix. Fill the bottom of the pastry shell with sliced onions. Combine the eggs and salt, then drizzle them over the onions. Put into an oven that has been preheated to 350 degrees and bake for 30 minutes, or until the eggs are set.
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Reduce heat to low and continue to stir for 10 minutes. Remove from heat and drain excess oil. In a large mixing bowl or stand mixer fitted with the whisk attachment, beat eggs, cream, salt and pepper 1 minute on high or until well combined. Whisk in onion, gruyere, salt and pepper. Pour filling into crust.. 105 mins. 6 to 8 servings. 2 to 3 large red onions (about 1 pound total) 1 recipe pie dough (see pâte brisée recipe) 2 tablespoons extra virgin olive oil. Kosher salt and freshly ground pepper. 2 teaspoons balsamic vinegar. 6 ounces Gruyère cheese, grated (1 1/2 cups) 3/4 cup milk.
