Cheese and Onion Flan

Crust:
1 cup whole wheat pastry flour or white wheat flour
1 tsp. dried ground tomato
1/2 tsp. dill weed
6 Tbls. butter, cold, cut into small pieces
1/2 tsp. salt
1/4 cup water

Filling:
5 eggs
1 1/4 cup milk
1 1/2 cups diced onion
1 Tbls. oil
3/4 cup cheese, shredded or cubed small
1 tsp. black pepper

Preheat oven to 350 F.

Put the onion and oil in a small pan over medium-low heat. Cover and let cook until they are translucent (it takes a while).

Stir together the flour and spices for the crust. Cut in the butter until there are no more large chunks. Dissolve the salt in the water and stir into the flour mixture until it forms a dough. Press the dough onto the bottom and up the sides of a 9" square or circular baking pan. (Or you can roll the crust out on a floured surface.) Chill until needed.

Whisk together the eggs, milk, and pepper until it is completely mixed, then stir in the cheese.

Spread the onions in the bottom of the crust. Pour in the egg mixture.

Bake for 35-40 minutes until top and crust are lightly browned.