Preheat oven to 350°F (180°C). Line a 91/2 in. (24 in.) springform pan or 41/2 in. x 14 in. (11 cm x 35 cm) pan with crust. Prick crust with a fork and cover with a sheet of foil. Fill with dry peas or rice and blind bake for 10 minutes. Remove peas and foil. Cool. In a big skillet, melt butter with oil on medium-low, and cook onions for 10 minutes. Add honey, cover and continue cooking until onions are caramelized. Cool. Meanwhile, in a bowl, whisk eggs with cream, mustard and thyme. Season to taste with salt and pepper. Spread onions over crust. Pour egg mixture over onions. Bake 30 - 35 minutes or until quiche is nicely browned and egg mixture is firm.

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1 puff pastry crust, commercial or homemade dry peas or rice as needed for blind baking 1 Tbsp. (15 mL) butter 1 Tbsp. (15 mL) extra-virgin olive oil 3 onions, sliced very thin 1 Tbsp. (15 mL) honey 3 eggs 3/4 cup (190 mL) 15% cooking cream 2 Tbsp. (30 mL) Dijon mustard 1 Tbsp. (15 mL) chopped thyme To taste Salt and freshly ground pepper