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Ingredients
1 tablespoon coarse-grain mustard
1 (9-inch) unbaked pie crust
1 tablespoon extra-virgin olive oil
2 medium onions, thinly sliced
1 teaspoon fresh thyme
3 eggs
1¼ cups half-and-half
¼ teaspoon salt
¼ teaspoon coarsely ground black pepper
1½ cups (6 ounces) shredded Comté cheese
Instructions
1 (9-inch) unbaked pie crust
1 tablespoon extra-virgin olive oil
2 medium onions, thinly sliced
1 teaspoon fresh thyme
3 eggs
1¼ cups half-and-half
¼ teaspoon salt
¼ teaspoon coarsely ground black pepper
1½ cups (6 ounces) shredded Comté cheese
1. Preheat oven to 375F.
2. Rub mustard over pie crust. Refrigerate 30 minutes. Prick crust with a fork. Line with wax paper or aluminum foil, add dry beans or pie weights, and bake 12 minutes. Remove from oven and cool.
3. Heat oil in a medium skillet over medium heat. Add onions and thyme; cook, stirring occasionally, until onions soften and caramelize, about 25 minutes. Remove from heat and cool.
4. Combine eggs, half-and-half, salt and pepper; whisk until well blended. Sprinkle cheese over bottom of crust. Pour in egg mixture. Spoon onions over egg mixture.
5. Bake 25 minutes, or until custard is set and top is golden brown. Serves 6.
Recipe by Nancy Vienneau, "Can You Say Conté?" November 2008.
Nutritional Information
2. Rub mustard over pie crust. Refrigerate 30 minutes. Prick crust with a fork. Line with wax paper or aluminum foil, add dry beans or pie weights, and bake 12 minutes. Remove from oven and cool.
3. Heat oil in a medium skillet over medium heat. Add onions and thyme; cook, stirring occasionally, until onions soften and caramelize, about 25 minutes. Remove from heat and cool.
4. Combine eggs, half-and-half, salt and pepper; whisk until well blended. Sprinkle cheese over bottom of crust. Pour in egg mixture. Spoon onions over egg mixture.
5. Bake 25 minutes, or until custard is set and top is golden brown. Serves 6.
Recipe by Nancy Vienneau, "Can You Say Conté?" November 2008.
Per serving: 420 calories, 31g fat, 185mg chol., 15g prot., 22g carbs., 1g fiber, 480mg sodium.
