Vidalia & Swiss Quiche

• 8oz Gruyere (or other Swiss Cheese ... or even a white cheddar is nice)
• Caramelized Vidalia (or other sweet or mild) onions - 2 medium or 1 large
• 6 eggs
• splash of milk - less than 1/4 C - just enough to help the eggs get fluffy
• salt and pepper to taste
• (optional) diced ham or bacon (delicious, but quiche is great without them, too.)
• pie crust - I use pre-made. I can't be bothered to make my own.

Preheat oven to 375. Set up pie crust in deep pie plate - I don't bother blind baking or poking with a fork - can't be bothered. (Though I get better results using dark metal or earthenware pie plates.) Pile onions and cheese into pie crust (and anything else you may be adding to the quiche.) Beat the eggs with the milk and salt and pepper to taste (I like 7 grinds off a pepper mill and a healthy pinch of kosher salt) then pour over cheese and onions. I use my hands to kind of mix and combine it, then smooth it evenly in the dish. Into the oven for 45 minutes. When cooking more than one at a time, mix the egg filling separately so you don't over fill or under fill. If it seems really full, put a baking sheet or foil beneath it to catch any overflow. You can cut back on the onions and use an extra egg to get a more eggy quiche, but the Vidalia are kind of the point of this quiche.