Torte Lombard Con Le Noci E Pere Tostate

A rich, indulgent, northern Italian style version of quiche, best served with a fruit salad on the side:

½ stick butter
½ onion, finely chopped
4 eggs
1 cup cream
½ cup coarsely-chopped walnuts
5 ounces gorgonzola cheese
2 bosc or d'anjou pears, diced
1 pie crust
1 tbsp. vanilla extract
salt
pepper
nutmeg

Preheat oven to 350°. Line 9" circular baking pan with pie crust. Melt 2 tbsp. butter in sauté pan. Add onions, cook for about three minutes until onions soften. Layer softened onions around base of pan. Then layer walnuts on top of onions, and gorgonzola on top of walnuts. Heat cream in microwave for 90 seconds. Beat eggs until well-mixed, add salt, pepper, nutmeg, and vanilla, then fold in heated cream. Pour custard mixture into pan. Bake for 30 to 45 minutes, until top starts to brown. Meanwhile, melt remaining butter in sauté pan until it starts to brown. Add diced pears, stirring frequently until pears begin to carmelize and brown. Serve torte warm with the toasted pears atop.