Have a question or looking for tips? The text written above the recipe is always a great first place to start! There are always loads of explanations, tips and technical advice shared before the recipe.
Weighing your flour is the most accurate way to measure. If you aren't going to weigh it, make sure to spoon it into the cup, and then level it off. If you scoop the flour out with the measuring cup and then level, it could change the outcome of the final product.
If you don't have salted butter, add 1/4 teaspoon kosher salt to the flour.
I recommend making the caramelized onions and the pie crust one day. And baking the quiche the next day.
Only use ¾ cup of the caramelized onion mixture. Reserve any remaining for another use.