1 refrigerated piecrust
3 cups thinly sliced Vidalia onions
2 tablespoons melted butter
3 eggs
1 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons fresh thyme
(OR 1/2 teaspoon dried thyme)
Preheat
oven to 450 degrees. Unroll piecrust and fit it into a 9-inch pie
pan. Prick bottom and sides of piecrust with a fork and fill with dried
beans or pie weights. Place pie pan on a baking sheet and bake at 450
degrees for 8 minutes; remove to wire rack and cool.
Sauté
sliced onions in butter in a large heavy skillet stirring often until
onions are tender, about 30 minutes. Combine eggs, sour cream, salt,
pepper and thyme. Stir egg mixture into onions until well blended.
Pour mixture into prepared piecrust. Bake at 350 degrees for 20-30
minutes or until golden brown.
