Yields 1 9-inch (23-centimeter) quiche
The blanching method I use on the onions is the same method that I use for a quick pickle. I find it to be less of a hassle than doing it on the stovetop in a pot. Make sure to drain all the water well to avoid a soggy end result.
Photography: Moishe Wulliger
Food Styling: Renee Muller