Step 1

Gently transfer the sheet of thawed puff pastry to the deep dish baking pan. Press it firmly to the sides and bottoms, making sure it fills every crevice.

Step 2

Use a fork to dock the sides and bottom of the dough.

Step 3

Chill the pan in the freezer while the oven preheats to 375 F/190 C.

Step 4

When the oven is ready, line the pan with foil and add the pie weights or dry beans.

Step 5

Bake the crust on the middle rack of your oven for 35-40 minutes, or until the edges are golden brown and the bottom is baked. Remove and let cool on a wire rack. To know when it is baked, gently wiggle the foil up and peek at the bottom, it shouldn't look wet or raw when it's done.

Step 6

Cook the diced onions in the olive oil over medium heat for 1 minute. Then stir in the water and cover, cooking for 8-10 minutes or until the onions are translucent.

Step 7

Uncover the onions and lower the heat. Cook, stirring frequently, until the onions are dark and caramelized, about 35-40 minutes. Set aside.

Step 8

While the onions are cooking, toss the diced potatoes in olive oil and season with salt and pepper.

Step 9

Spread them out onto a parchment-lined baking tray and bake in the oven for 20-22 minutes, or until fork tender. Set aside. Decrease the oven temperature to 350 F/180 C.

Step 10

In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, onion powder, and garlic powder.

Step 11

Remove the foil and beans from the crust. Layer the potatoes, caramelized onions, chives, and goat cheese.

Step 12

Then pour in the egg filling.

Step 13

Bake the quiche on the middle rack of the oven for 30-35 minutes, or until the filling is set and a knife inserted into the center comes out clean.

Step 14

Cool on a wire rack, then remove from the pan, cut into 8 slices, and enjoy!