| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Vegetarian |
Vegetarian |
8 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Gruyere cheese; shredded |
| 1 |
|
9" unbaked pastry shell |
| 3 |
|
Tomatoes; peeled; chopped and drained |
| 3 |
tb |
Instant minced onion |
| 3 |
tb |
Hot water |
|
|
Salt; pepper |
| 1 |
ts |
Dried basil; crushed |
| 2 |
|
Eggs |
| 3/4 |
c |
Milk |
| 2 |
tb |
Grated Parmesan cheese |
INSTRUCTIONS
Scatter Gruyere cheese over pastry shell. Spread layer of tomatoes over
cheese. Add onion, which has been soaked in hot water until softened.
Season to taste with salt and pepper and add basil. Beat eggs and milk
together and pour over tomatoes. Sprinkle with Parmesan cheese. Bake at
350F 45 minutes, or until done.
(C) 1992 The Los Angeles Times
Posted to EAT-L Digest by LDGOSS <LDGOSS@PRODIGY.NET> on Jan 16, 1998
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