Cheese Custard Tomato Pie

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 9" unbaked pie shell (frozen or thawed)
• 5 large roma tomatoes (meaty, not juicy tomatoes please)
• 1/2 teaspoon garlic salt
• 1/4 teaspoon fresh ground pepper
• 3/4 teaspoon granulated sugar
• 3/4 teaspoon dried basil
• 1 egg
• 2 egg whites, beaten
• 2/3 cup evaporated milk
• 4 slices swiss cheese

Recipe

• 1 preheat oven to 450'. bake the pie shell in the oven for 5 minutes. reduce the oven to 375'.
• 2 slice the tomatoes into 1/4" slices and layer them into the partially baked pie shell. sprinkle the tomatoes with the garlic salt, pepper, sugar and the basil.
• 3 mix the evaporated milk and the eggs together. pour over the tomatoes in the pie shell. cover with the sliced swiss cheese.
• 4 bake for 30-35 minutes or until golden brown and custard is set. cool for a few minutes to set up before serving.