This a great quick recipe for a meatless night. Courtesy of Patricia Wells At Home in Provence. I added some left over zucchini.
What you will need:
a 10 1/2 inch round baking dish
unsalted butter for preparing the tart pan
1 pound of onions, peeled
3 tablespoons of unsalted butter
1 tablespoon fresh thyme leaves, carefully stemmed
sea salt and freshly ground pepper to taste
freshly grated nutmeg to taste
4 large eggs
1/4 cup of whole milk
3 tablespoons of heavy cream
Preheat oven to 425f. Generously butter the baking dish bottom and sides. Set aside.
Slice onions in half lengthwise. Place cut side down on a cutting board and slice crosswise into thin slices.
In a large unheated skillet, combine the onions, butter, thyme, salt and pepper and nutmeg. Sweat over moderate heat, covered, until soft, about 8 minutes. They should not caramelize or turn brown. Taste for seasoning and set aside.
Crack the eggs in a bowl and whisk to blend. Whisk in the milk and cream.
Transfer the onion mixture to the baking pan and smooth out with the back of a spoon. Pour the egg mixture over it and season with more nutmeg and pepper. Place in the middle of the oven and bake for about 30 minutes. Until a reaches a deep golden brown. Test with a tip of a knife, it should come out clean.
Let sit for 5 minutes before serving.