Add the onions and butter to a medium nonstick pan and cook, stirring occasionally over medium high heat. After softening, stir every 5 minutes as they caramelize, about 30 more minutes. Towards the end you may need to stir more often, and cook to desired color/caramelization, another 5-10 minutes. If things seem like they are burning or sticking too much, add a couple tablespoons of water to the pan and stir well. Add the pumpkin puree and cook for another 3-5 minutes, until it caramelizes slightly (this helps remove any tinned taste). Set aside to cool.

While the onions are caramelizing, preheat the oven to 325ºF and grease a pie plate with some oil and set aside.

Whisk eggs together with salt and pepper and then whisk in the cream. Add the cooled onions, Gruyere, and nutmeg, stirring to combine evenly.

Pour into a greased pie pan and set aside.

Toss the carrot slices in avocado oil until lightly coated. Microwave for 2 minutes, or until soft and pliable. Roll into circles, adding more slices of carrot to create various size roses and swirls. Place onto the custard.

Bake for 50-60 minutes (45-50 if not adding carrots), or until set, the internal temperature should be 172ºF.

Allow the quiche to rest for at least 15 minutes before slicing and serving. It must be cooled to be sliceable.