4 tb Butter
2 lg White onions; chopped
10 oz Swiss cheese; grated
2 tb Flour
1 (10 inch) pastry shell
2 lg Tomatoes; cut into
-wedges
2 Extra-large eggs
3/4 c Half and Half
1 ts Basil
Melt butter in a skillet. Add chopped onions and saute until golden and
sweet (about 30 minutes). Toss the grated cheese with the flour. Spread
half of the cheese over the bottom of the pastry shell. Spread the onions
over the cheese. Arrange tomato wedges in a ring around the outside edge of
the pastry shell. Sprinkle remaining cheese over top. Beat the eggs with
the basil and the Half and Half. Pour over the pie. Bake at 350 for 35 to
40 minutes. Let the pie rest a few minutes before serving. Yield: 6 to 8
servings.
A VERY SPECIAL TEA ROOM
From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen’s MM Recipe Archive,
Yields
6 Servings