PARTIALLY PRE-BAKE CRUST:

STEP 1
Follow package directions for pre-baked crust but only bake for half the time. Your crust will be soft and partially baked, which is the result you want.
PREPARE ONIONS:
STEP 1
Heat the olive oil and butter in a medium-sized skillet.
STEP 2
Add onions and sweat them down without letting them burn.
STEP 3
When they are almost cooked, add vinegar, caraway and/or thyme and salt plus Worcestershire sauce.
STEP 4
Do not overdo the Worcestershire sauce or it will be over-powering.
STEP 5
Continue to cook until soft, tender and sweet.
STEP 6
Taste and add a bit of salt if you want a saltier flavor.
Set aside.

PREPARE CHEESE AND FILLING:

STEP 1
Grate cheese and set aside.
STEP 2
Put eggs and milk in blender.
STEP 3
Add pepper and nutmeg.
STEP 4
Blend until foamy and well mixed and set aside.

ASSEMBLE QUICHE:

STEP 1
Spread onions evenly into piecrust.
STEP 2
Top with 3/4 of the cheese.
STEP 3
Add the egg/milk mixture from blender (you may have to whir it up again to re-mix it). The mixture should cover all the cheese and onions. You may end up with some leftover egg mixture depending on the size of your pie pan.
STEP 4
Sprinkle the rest of the cheese on and push some of it into the pie. You want some cheese to be showing on top but most should be submerged.

BAKE:

STEP 1
Bake at 375° until a knife comes out fairly clean after being stuck into the middle. There is a LOT of cheese and a higher than normal egg to milk ratio in this recipe so it takes less time to bake than most quiches.
STEP 2
Check after 20 minutes and then every 5 minutes after that.