· 2 medium tomatoes
· Pastry for one crust 9−inch pie
· 4 eggs
· 1 1/2 C. milk
· 2 C. shredded Swiss cheese
· 1/2 C. chopped onions
· 1 1/4 tsp. salt
· 1/4 tsp. ground black pepper
Hold tomatoes at room temperature until fully ripe. Cut one into small dice; slice
the second tomato. Set both aside separately. Roll pastry to fit a 9−inch pie pan.
Fit pastry into pan and flute edges. Prick bottom and sides of pastry. Refrigerate
for 10 minutes. Bake in a preheated 450ºF oven until golden, about 8 minutes.
Remove pie shell. Reduce oven temperature to 325ºF.
In a medium bowl lightly beat eggs. Stir in milk, cheese, onions, salt, black pepper
and reserved diced tomato. Pour into baked pie shell. Bake for 30 minutes. Top
with reserved sliced tomatoes. Bake until a knife inserted in center comes out
clean, about 25 minutes longer. Let pie stand at room temperature for 10 minutes
before cutting.
