Caramelized Onion and Gruyere Quiche

1 STAR DOUGH 12" pie crust 
2 Tbs. unsalted butter
1 tsp. dried thyme
1 large onion, thinly sliced 
3 eggs
3/4 cup of milk
1 c. shredded Gruyere cheese
salt and pepper to taste

Preheat oven to 375° F.

Place pie dough in to a 9-inch pie dish. Crimp edges around the pie plate,Prick the bottom of the dough with a fork. Place a piece of parchment paper or foil over dough, mold into shape. (Never use wax paper or heavy-duty foil) 
Let the excess parchment or foil flare out at the ends like wings. Do not bunch 
it around the pie dish. Fill the shell with pie weights (rice or beans), enough to weigh it down, 
to about 2/3 up the dish.*  Chill the uncooked pie shell in freezer for 10 to15 
minutes to help set the shape and reduce shrinkage. Bake until golden, about 30 minutes (removing beans/rice  and foil/parchment after 20 minutes). Set aside to cool.

Melt butter over medium-low heat. Add onions and thyme, cooking slowly until onions are browned, about 20 minutes. Season with salt and pepper, set aside.

Lightly beat the eggs with the milk and season with salt and pepper.

Spread half of the cheese in the pie pan. Add onions and cover with the remaining cheese. Pour egg mixture evenly over the top. Bake for about 40 minutes, or until golden brown and puffed. Let cool slightly before serving