This is very similar in preparation to Zwiebelwähe (Onion and cheese tart)
3 onions finely chopped
Teaspoon caraway seeds
1/8 teaspoon paprika
1/8 teaspoon nutmeg
6 tablespoons cream
6 tablespoons milk
¼ teaspoon salt
Roll out the Pâte Brisée to desired thickness and using the rolling pin drape the pastry over a greased pie tin. Prick the pastry.
At this stage the pastry can (optional) be pre baked in an oven covered with foil at 200° Celsius for 10 minutes.
Heat some butter or oil over mild heat and fry onions and caraway seeds until onion is translucent, but not brown. Stir in the paprika and set aside off the heat.
Scatter the cooked onions over pastry base.
Beat the eggs, cream, milk, salt and nutmeg and pour over the onions.
Bake in the top part of the oven at 230°Celsius until the filling has puffed and browned and a knife inserted into the centre comes out clean. If necessary, cover with aluminium foil towards the end of the baking time.
Serve hot or cold, as a first or main course.