Makes 8 servings.

Filling
1 small Red Dog onion, halved and thinly sliced
1 Tbsp butter
1 tsp brown sugar
6 large eggs
3/4 cup heavy cream
1 tsp salt
1/2 tsp fresh ground black pepper
2-3 oz Parmigiano-Reggiano cheese finely grated
1 medium Red Dog tomato, chopped
2 cloves garlic, minced
1 handful basil leaves, thinly sliced

Crust
1 1/2 cup all-purpose flour
9 Tbsp unsalted butter, cold, 1/2-inch diced
1/2 tsp salt
3 1/2 Tbsp ice water

Before preparing quiche filling, dice 9 tablespoons of butter, place on parchment paper and put in freezer.

Melt the remaining butter in a small frying pan over medium-low heat until foaming. Add the onions and sugar, let them cook, stirring occasionally, until they are deep golden brown and caramelized, about 40 minutes. Add garlic to the pan and let them cook 5 minutes longer. Season well with salt and pepper, remove from the pan, and let cool.

While onions are caramelizing, place flour and ½ teaspoon salt into a food processor with fitted blade. Pulse to combine. Add the butter from the freezer. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball.

Preheat oven to 375º F.

While onions are cooling, press dough into an 8 or 9 inch pie or quiche pan. Place in refrigerator while preparing the eggs.

Combine eggs, cream, salt and pepper in a food processor or blender. Blend the ingredients for 1 minute. Layer the tomatoes, cheese and basil in the bottom of the crust lined quiche pan. Evenly disperse onion and garlic over top, then pour the egg mixture on top of that. Bake for 35-45 minutes until the egg mixture is set. Cut into 8 wedges.