One 9-inch pie shell, unbaked

1 1/4 cups grated Swiss cheese

2 Tbsp butter

4 large eggs, lightly beaten

1 cup evaporated milk

1 Tbsp lavender flowers

1 cup chopped onions

2 Tbsp fresh thyme leaves

1/2 tsp salt

Pre-heat oven to 350°F.

Line the pastry shell with parchment paper and weight down the bottom of the crust using pastry beads or other type of weight to keep crust from puffing and breaking.  Bake for 15 minutes; remove weights and parchment, reduce heat to 325°F, and bake for 8 additional minutes or until the bottom is dry. Sprinkle 1/4 cup grated cheese over the bottom of the crust and bake 5 minutes, until the cheese is melted. Remove and cool.

In a large skillet, heat the butter. Add the onions and sauté until soft. Drain and cool. In a large bowl combine the eggs, evaporated milk, lavender, 1 cup grated cheese, and salt. Stir in the onions and pour into the crust. Bake at 350 for about 30 minutes, or until the top is set. Serve warm.