Cup of Yum
1. Preheat oven to 400ºF.

Caramelize Onions:

Cup of Yum
1. Add half the olive oil to a large, heavy pot, and heat over medium heat.  Add onions and half the salt.  Cook about 5 minutes, and then lower heat to medium-low.  Stir occasionally until onions turn golden brown.Tip: Make sure the onions are dark and golden.  If they aren't fully caramelized, they'll have extra moisture that you don't want in your quiche.

Roast Butternut Squash:

1. Lay diced squash in a single layer on a baking sheet.  Drizzle with the remaining olive oil.  Sprinkle with chili flakes, paprika, and remaining salt.  Roast about 20 minutes until tender.

Blind Bake Pie Dough:

1. Lower oven temperature to 350ºF.
2. Arrange pie dough inside a pie pan.  Prick the bottom and sides with a fork.  Set parchment paper on top of dough, and add pie weights or dry beans.  Bake 10 minutes.  Remove weights and parchment paper.Tip: Pre-made, pre-formed, frozen pie dough will not need pie weights added while blind baking.

Make the Quiche:

1. Gently press the onions and half the cheese into the pie dough.  Add the butternut squash.
2. Add 3 eggs, milk, cream, and rosemary to a mixing bowl.  Use an electric hand mixer to whip the mixture until it doubles in size.  (Alternatively, whisk vigorously by hand.)
3. Add the remaining cheese to the egg and milk mixture, and gently stir with a spoon.  Take care not to over-stir. 
4. Pour the egg mixture into the pie pan.  Tip: Do not overfill the quiche-- any extra mixture can be discarded, saved for another quiche, or used to dip bread in for French toast.
5. Beat remaining egg, and brush onto any exposed pie dough.
6. Tent quiche loosely with aluminum foil.  Bake 45 minutes.  Remove foil, and bake 15-20 more minutes until the quiche is golden and set.  Quiche should jiggle slightly when moved.
7. Allow quiche to cool for at least 1 hour, or refrigerate overnight.  (Quiche will not be fully set until cooled.)
8. Serve cool within 2-3 days, or check recipe notes for freezer directions.