Pastry
Use a 9-inch cake pan lined with tin foil, or a fluted-edge tart pan
1¼ cups all-purpose flour
¼ cup whole wheat flour
10 tablespoons sweet butter
½ teaspoon salt
2-3 tablespoons ice water
Preheat the oven to 400 degrees Fahrenheit.
Place flours and salt in blender and mix. Cut butter into chunks, and process them into flour until dough becomes the texture of rough sand. Add 2 tablespoons of ice water and blend briefly; if pastry seems dry, add remaining water.
Gather the dough into a flattened ball, handling it as little as possible. Place pastry on floured wax paper, dusting the top as well. Using a rolling pin, start shaping by tapping the pastry flat, then roll it into a circle 2 inches larger than the tart or cake pan.
Invert the pan over the pastry, and, using the wax paper to hold everything together, flip the pastry and pan right side up. Peel off the wax paper and fit the pastry into the cavity, pressing the sides of the pastry to build it up against the sides of the pan.
Trim the pastry around the rim, crimp the edges, and prick the pastry bottom with a fork. Chill for at least an hour. Bake for 10 minutes and let cool.
Filling
¾ cup chopped onion
2 tablespoons butter
¼ teaspoon thyme
3 tablespoons chopped parsley
½ pound grated Baby Swiss cheese
3 eggs
1¾ cups milk
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon nutmeg
Lower oven temperature to 375 degrees Fahrenheit.
Evenly distribute cheese in the cool pastry shell.
Sauté chopped onion in butter until translucent. Mix onion with thyme and chopped parsley.
Combine eggs, milk, salt, pepper, nutmeg, and sautéed onions, mix thoroughly, and pour over the cheese filling to rim of pastry.
Bake for 35-45 minutes, or until filling is puffed and slightly brown. Cool for 10-15 minutes.
Makes 5 servings.