Ingredients
1/2 lb. Gruyere cheese, shredded
1 9-inch unbaked pastry shell
3 tomatoes, peeled, chopped, and drained
3 Tablespoons minced shallot (or fresh chives)
2 teaspoons chopped basil
3/4 cup milk
3 eggs
2 Tablespoons grated Parmesan cheese
Salt, pepper to taste
Preparation
Scatter Gruyere cheese over pastry shell. Spread a layer of tomatoes over cheese. Add shallot and basil. Season to taste with salt and pepper.
Beat eggs and milk together and pour over tomatoes. Sprinkle on Parmesan cheese. Bake at 350 degrees 45 minutes or until done.
