Step 1

Before preparing quiche filling, dice 9 tablespoons of butter, place on parchment paper and put in freezer. Melt the remaining butter in a small frying pan over medium-low heat until foaming

Step 2

Add the onions and sugar, let them cook, stirring occasionally, until they are deep golden brown and caramelized, about 40 minutes

Step 3

Add garlic to the pan and let them cook 5 minutes longer

Step 4

Season well with salt and pepper, remove from the pan, and let cool. While onions are caramelizing, place flour and ½ teaspoon salt into a food processor with fitted blade

Step 5

Pulse to combine

Step 6

Add the butter from the freezer

Step 7

Pulse 8 to 12 times, until the butter is the size of peas

Step 8

With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball

Step 9

Dump out on a floured board and roll into a ball

Step 10

Preheat oven to 375º F. While onions are cooling, press dough into an 8 or 9 inch pie or quiche pan

Step 11

Place in refrigerator while preparing the eggs

Step 12

Combine eggs, cream, salt and pepper in a food processor or blender

Step 13

Blend the ingredients for 1 minute

Step 14

Layer the tomatoes, cheese and basil in the bottom of the crust lined quiche pan

Step 15

Evenly disperse onion and garlic over top, then pour the egg mixture on top of that

Step 16

Bake for 35-45 minutes until the egg mixture is set

Step 17

Cut into 8 wedges.