| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Swiss | Vegetable | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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