Heat a tablespoon of unsalted butter and a tablespoon of olive oil over medium-low heat in a large skillet. Add in your onions and caramelize them, stirring occasionally, until they are soft and golden brown—about 15 minutes. Set aside to cool.

Meanwhile, preheat your oven to 350 degrees Fahrenheit and begin to prep your custard by whisking together your eggs, egg yolks, salt, pepper, milk, cream, and hot sauce. Whisk vigorously until foamy. Set aside.

Remove thawed pie dough from packaging and, on a lightly floured surface, roll out to a 12-inch round. Place in your pie dish and layer a round sheet of parchment paper on top and top with pie weights (or dried beans or rice). Use a fork to stamp the edges of the crust. Bake the pie crust in the oven about 10-15 minutes until the edges just begin to golden. Remove to cool slightly. Remove pie weights and discard parchment.

While the crust cools, prep the herbed goat cheese by stirring together the goat cheese, the herbs de Provence and the chopped parsley & chives. Add in your tablespoon of half & half to create a creamy goat cheese spread and season with a pinch of kosher salt & pepper to taste.

Now, to assemble your quiche: First, spread the layer of herbed goat cheese on the bottom of your par-baked pie crust. Next, evenly spread the layer of caramelized onions and spinach. Then, pour your egg custard over to cover the vegetables and goat cheese. Baked for 40-50 minutes until the custard has set but still has a slight wobble to it. This will yield a silky, creamy custard—a quintessential characteristic of a quiche.

Allow to cool slightly and serve.