Preheat oven to 350 degrees. If removing pie crust from freezer, place in oven for the first 5 minutes of preheating to bring quickly to room temperature.

Cook sausage over medium heat until done and remove from skillet.

Using the same skillet, melt butter and add in sliced onion. Add in minced garlic. Over medium heat cook onions until translucent. Add in ¼ t. salt. Continue cooking for 5 minutes. Once it looks like onions are completely cooked, crank up the heat to Medium-High to brown the onions. Do this for the last 2-4 minutes of cooking.

While onions are cooking combine eggs, milk, cheeses and ½ t. S & P to a bowl.

Place pie crust on baking sheet for easy transportation. In pie crust layer half of the sausage, half of the egg mixture and put all of the onions. Top off with half of the sausage mixture. Leave remaining half of the egg mixture.***

***Very important step*** In order to not spill the eggs all over your kitchen I’ve found this to help tremendously. Place baking sheet with pie crust in oven with rack pulled out slightly. Pour remaining egg mixture into pie crust. Slowly push oven rack in. Yay!!! No sloshy egg mixture all over your kitchen floor 

Bake quiche for 45-50 minutes or until eggs are done.

Enjoy!