• Preheat the oven to 375 with a wrack mid to bottom of the oven. Prepare your crust in your pie dish and crimp the edges (however you crimp the edges is fine, see mine for an idea).

For the balsamic caramelized onions

• In a large sauté pan melt the butter. Add the onions and sprinkle with the salt. Stir to move around a bit, getting as much of the onions to have direct contact with the bottom of the pan. Turn the heat to low and cover for about 30-45 minutes, using your best judgement on when you think they are cooked down enough, stirring only three times throughout. Keep it covered the rest of the time. The onions should be deep golden brown and almost jammy. Turn the heat up to high and immediately add the balsamic vinegar to the pan. It should bubble up right away and reduce to glaze the onions. Remove from heat and transfer to a bowl to cook completely.

For the quiche filling

• In a large bowl or blender pitcher, combine the eggs, cream salt, pepper, cayenne (if using) and parmesan cheese. Blend together with either a blender, immersion blender, hand mixer or whisk until totally combined and a little fluffy.
• To assemble the quiche layer the cooled balsamic caramelized onions on the bottom of the crust followed by a layer of the sliced tomatoes, and then a layer of the basil and sage.
• Slowly pour the custard base over the tomatoes, herbs and onions until it filled. Bake the quiche on a cookie sheet on the lower third of the oven for 45-55 minutes. The egg filling should be set in the center of the quiche, it can be jiggly but should not be runny at all.
• Place on a cooling rack and cool completely before slicing…this is important, DO NOT CUT RIGHT OUT OF THE OVEN. The custard base need to set and it does this while cooling. You can gently rewarm each slice or slice it and rewarm them to eat, however quiche is delicious at room temperature or right out of the fridge.