|9 inch pastry shell/10 inch / 23inch / 25 inch||1 (For A Pie Plate)|
|Butter||60 Milliliter (4 Tablespoon)|
|Salt||1 Teaspoon (5 Milliliter)|
|Pepper||1⁄2 Teaspoon (2 Milliliter)|
|Thyme||1⁄4 Teaspoon (1 Milliliter)|
|Gruyere cheese||250 Milliliter, grated (1 Cup)|
|Milk||190 Milliliter (3/4 Cup)|
|Cream||190 Milliliter (3/4 Cup)|
€¢ Preheat the convection part of your microwave oven to 400 °F (200 °C).
€¢ Line the microwave-safe pie plate with rolled pastry. Bake about 10 minutes or until golden brown.
€¢ Place the butter in a 4-cup (1 L) microwave-safe dish and melt 1 minute at HIGH.
€¢ Add the peeled and thinly sliced onions. Stir well. Microwave at HIGH 8 minutes, stirring once.
€¢ Drain the onions if they have become watery.
€¢ Add salt, pepper and thyme. Stir.
€¢ Spread half the cheese on the cooked bottom crust. Pour half the onions over the cheese. Cover with the remaining cheese and top with the remaining onions.
€¢ Beat together the milk, cream and eggs and pour over the onions. Bake at 400°F (200°C) 25 to 30 minutes or until custard is set.