1/2 lb Gruyere cheese; shredded
1 9" unbaked pastry shell
3 Tomatoes; peeled; chopped and drained
3 Tbs Instant minced onion
3 Tbs Hot water
Salt; pepper
1 tsp Dried basil; crushed
2 Eggs
3/4 cup Milk
2 Tbs Grated Parmesan cheese


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 on Jan 16, 1998