1 (9-Inch) pie shell (homemade or store bought)
1 Small sweet onion, peeled and julienne
1 tbsp olive oil
1 Pinch sugar
3 Whole eggs (1 divided into white and yolk)
1 c whole milk or half and half
Salt and pepper To taste
4 oz cheese, grated if firm (see notes above)
6 oz COOKED TURKEY BREAST, cubed OR TURKEY BREAST, deli sliced, squared
1/2 c (about 2 hearts) fresh artichoke hearts, chopped (OR canned may be substituted)
2 tbsp fresh parsley, chopped
1/2 tsp fresh thyme, chopped
Preheat oven to 375 degrees F. Line pie shell with foil and cover with pie weights. Bake 10 minutes. Remove foil and weights. Bake another 10 minutes. Remove from oven. Brush lightly with egg white as soon as the shell comes out of the oven to seal any small holes in the crust (see notes above).
In a large sauté pan, heat the oil over medium heat and add the onion and sugar. Cook slowly, stirring periodically, until onions caramelize to a deep golden brown, about 20 minutes. Reserve onions at room temperature.
Beat 2 eggs, 1 egg yolk, milk, salt, and pepper in a bowl. Reserve.
Layer the cheese, turkey, artichokes, caramelized onions and herbs in the pie shell, distributing everything evenly around the crust. Pour in the egg mixture. If any of the ingredients rise above the level of the egg, simply press down slightly on them until they are submerged.
Decrease oven temperature to 350 degrees F. Place quiche on a rimmed baking sheet and bake until quiche is just set, about 40-45 minutes. The very center may seem slightly liquid from the melted cheese. Allow to cool at least 15 minutes.
Quiche may be served warm or refrigerated and served cold (or warmed) over the next two days.