Savory Cheese, Tomato and Onion Pie

A long-time family favorite from The Vegetarian Epicure (page 210). It’s especially good in the summer when tomatoes and basil are at their peak. Serve with a salad and a loaf of crusty bread. – Terry

Ingredients

• Pastry for one 9-inch pie
• 10 oz cheese: all gruyere or a combination of gruyere and Swiss
• 2 tablespoons flour
• 2 large onions, sliced
• 4 tablespoons butter
• 2 large, firm tomatoes, sliced
• 1 teaspoon chopped basil
• 3 large eggs
• 1 cup cream
• salt and pepper to taste

Instructions

1. Prepare the pastry, line a 9-inch deep pie dish, and chill it.
2. Preheat the oven to 350° F.
3. Grate all the cheese and toss it with the flour.
4. Melt the butter in a large skillet and sauté the onions very gently in the butter until they begin to turn golden, about 1/2 hour.
5. Spread a third of the cheese over the bottom of the pie dish, then spread the onions over it.
6. In the butter left in the pan, heat the tomato slices with the chopped basil for a minute or two.
7. Arrange the tomato slices over the onions, then cover with the remaining cheese.
8. Beat the eggs with the cream and pour it over the cheese. Add about 1/2 to 1 teaspoon of salt and 1/4 teaspoon of pepper.
9. Bake for about 35-40 minutes or until the top browns nicely.
10. Serve hot, in wedges.

Yield: 6 servings