Carrot Parmesan Quiche

Ingredients

• Unsalted butter, softened, for brushing
• Unbleached all-purpose flour, for dusting
• 1 sheet all-butter puff pastry (14 ounces), such as Dufour, thawed
• 2 tablespoons extra-virgin olive oil
• 1 small onion, chopped (about 1 cup)
• 1 teaspoon kosher salt (we use Diamond Crystal), divided
• 8 ounces carrots (about 3), peeled and thinly sliced into rounds (1 ½ cups)
• 1 clove garlic, minced
• 1 cup whole milk
• ¾ cup heavy cream
• 4 large eggs, room temperature
• 1 ½ ounces Parmigiano-Reggiano or Grana Padano, finely grated on Microplane (1 cup)
• ¼ teaspoon freshly ground pepper
• Carrot-and-Parsley-Leaf Salad, for serving

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