Directions

1. Preheat oven to 350 degrees.
2. Place the piecrust in a 12-inch tart pan with a removable bottom. Press the dough along the ridged sides. Set aside.
3. Peel and slice onions into 1/4-inch rings. Sprinkle half the onions over the bottom of the crust. Top with half the cheese. (Cheese will not cover the onions; this is fine.)
4. In a medium bowl, mix together eggs, flour, half-and-half, salt and black pepper. Mix well until frothy. Pour half of egg mixtuure over the cheese.
5. Layer the remaining onion, cheese and finally egg mixture.
6. Bake uncovered for 50 minutes, until golden brown. Remove from the oven, and let cool for five minutes.
7. Place the bottom of the pan over a small bowl. The pan ring will fall away (if sides have shrunk enough) or you can gently pull down on the pan ring to remove.