Directions:

Preheat oven to 425 degrees F. 

On two sheet trays, toss together the pearl onions, baby potato slices and spring onions  with the olive oil, ½ teaspoon salt, and pinch freshly ground black pepper. Lay the ingredients out in one even layer on the sheet trays and roast in the oven for 12-15 minutes or until the onions and potatoes are tender and golden brown. Remove from heat and set aside. 

Adjust the oven temperature to 350 degrees F. 

Lightly dust a clean work surface with all purpose flour. Roll the pie dough into approximately a 13-inch round. Transfer the dough to a 9.5 or 10 inch deep dish pie dish. Gently press the dough into the edges of the pie dish and trim away excess pie dough, leaving a ½ inch overhang to make the crust. Crimp the pie dough along the pie dish edge into a crust. Use a fork to create vents in the dough along the bottom of the pie dish. Place a piece of parchment over the dough and fill the pie dish with pie weights, dried beans or rice. Place the pie dish on a baking sheet and bake in the oven for 30 minutes, or until the dough is pale but no longer raw looking. Carefully remove from the oven and remove the parchment and pie weights. Place back in the oven and bake another 10-15 minutes or until the dough is light golden brown. Remove from oven and set aside. 

In a large bowl whisk together the eggs, 1 teaspoon salt, parm, and cream. Add the potato slices and half of the pearl onions to the bottom of the crust. Pour the egg mixture over top and then scatter the remaining pearl onions and the crumbled goat cheese over the top. Lay the roasted spring onions over the top of the quiche and then place the pie dish on a baking sheet. Place back in the oven and bake for 45 minutes or until the egg has puffed and no longer jiggles when you gently shake the pan. Remove from oven and let cool slightly before slicing and serving.

Serves 4-6

Directions:

Preheat oven to 425 degrees F.

For the crust: Combine the flour, butter, Parmesan and a pinch of salt in the bowl of a food processor fitted with a pastry blade. Pulse a few times until the mixture resembles fine gravel. Add up to 8 tablespoons of ice water, a few tablespoons at a time, until the dough comes together and forms a ball. Remove from the food processor and form the dough into a disk; wrap it in the plastic wrap and refrigerate for at least 30 minutes or until ready to use.