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Colette & Cassi's Country Kitchen!

Pastry for one 9-inch pie
5 ounces Swiss cheese, grated
5 ounces Gruyere cheese or Monterey Jack cheese, grated
2 tablespoons flour
2 large onions, sliced
4 tablespoons butter
1 teaspoon chopped dry basil (or 1 tablespoon chopped fresh basil)
2 large firm tomatoes
3/4 cup cream (or half-and-half)
2 large eggs
dash of nutmeg

Preheat oven to 350 F. Prepare pastry (use your favorite recipe) and place in a 9-inch pie pan. Set aside. Melt butter in a skillet over medium-high heat. Add sliced onions and saute for half an hour or until nicely carmelized. While the onions are cooking, grate the cheeses into a bowl and mix together with the flour. Spread 1/3 of the cheese mixture over the bottom of the pastry. Lift the sauteed onions out of the skillet and spread over the cheese. Peel the tomatoes (drop them whole into boiling water for 30 seconds, then plunge into ice water; the skins should split so you can slip them off), slice the peeled tomatoes into 1/4-inch slices and place them with the basil in the skillet you fried the onions in. On a medium setting, allow the tomatoes to just heat through so they absorb any remaining butter, about 3 minutes. Spread the tomatoes and basil evenly over the onions. Cover with the remaining cheese. In a small bowl, whisk the eggs and cream just until incorporated. Carefully pour over the cheese. Sprinkle the top with a small dusting of ground nutmeg. Bake for 35 to 40 minutes just until set and golden brown.

Yields: 6 servings