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.