A Pie Made With Onions — and Good Vibes

Looked it up on the King Arthur flour site - essentially prebaked:

"What does it mean to blind bake a pie crust?

Well, hearkening back to Merrie Olde England, where the term originated, blind baking a pie crust is simply pre-baking the crust, without filling, then adding the filling once the crust is baked.

The pie can then be placed back in the oven for the filling to bake; or the baked crust can be filled with cooked filling, the whole left to cool and set.

Why is it necessary to blind bake pie crust? Can’t you just pour whatever filling you’re using into the crust, and bake everything all at once? Not always, and here’s why. Some pies are filled with delicate fillings, ones that need a quick simmer on the stovetop at most. Baking this type of pie for the hour or so required to fully bake the crust would over-bake the filling."

To "blind-bake" a pie shell, you line the pie pan with your piecrust, and bake it UNFILLED. This is most often done when the filling you'll be using requires little or no cooking. Many recipes call for the pie shell to be weighted down while it's baking, so as to keep it flat in the pan; the simplest way to do this is to put a sheet of parchment paper down on the unbaked pie shell, and scatter the parchment with a good layer of raw rice, dry beans (neither of which you'll want to eat later) or pennies. I use something called "pie beans," which are little ceramic marbles...but I only use them because they live in a very adorable container. Pennies or rice work fine.

As well as lead to a very soggy bottom. And you must use some kind of pie weights to prevent the bottom of the crust from raising up during the pre-bake.

Quiche generally requires the addition of cheese. Onion pie is closer to being a custard pie than quiche.

By calling it "quiche" you just appropriated it. She calls it onion pie so it's onion pie. Of course there are many similar versions of it that exist. To use her own words, remember that white people didn't invent food.

I've made every quiche imaginable and never run into one with this ratio of onion to custard. You'd take a Frenchman by surprise if you put this one on a plate and called it quiche. I think this item's aptly named.

"The story’s headline was a mash-up of French and Gullah, which she’d spoken since she was a child in Fairfax, S.C., where she was born in 1937..."

Please read more carefully. I know you live in DC and you reflexively saw Fairfax, VA when the author clearly stated Fairfax, SC.

It states she was a child in Fairfax, S.C., not Va.