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Ingredients

• 1/2 of a 15-oz. package (1 crust)  rolled refrigerated unbaked piecrust
• 12 oz.  assorted garden heirloom tomatoes (Cherokee Purple and/or Brandywine) or regular tomatoes, cut into 1/4-inch-thick slices
• 1 Tbsp.  butter
• 1/2 cup  chopped onion (1 medium)
• 3   eggs
• 3/4 cup  half-and-half, light cream or milk
• 3 Tbsp.  all-purpose flour
• 1 Tbsp.  snipped fresh basil or 1 teaspoon dried basil, crushed
• 1/2 tsp.  salt
• 1/4 tsp.  dry mustard
• 1/8 tsp.  ground black pepper
• 1 cup  shredded Swiss, cheddar, Monterey Jack, and/or Havarti cheese (4 oz.)
•   Paprika

Description

Serve This Savory Egg Pie With A Mixed Greens Salad For Brunch Or A Light Dinner.

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