Tomato Quiche

• 1 9-inch unbaked pie shell, see Recipe below
• 1/2 pound Swiss cheese, shredded
• 3 tomatoes, peeled, chopped, and drained
• 1/2 cup finely chopped onion
• Salt and pepper to taste
• 1 tsp dried basil
• 2 eggs
• 3/4 cup milk
• 2 tbsp grated Parmesan cheese

1. On the bottom of the unbaked pie shell sprinkle the Swiss cheese. Make a layer of tomatoes over this and top with onions. Sprinkle with salt, pepper, and basil.

2. Beat eggs and milk together and pour over tomatoes. Sprinkle the Parmesan cheese on top. Bake in a preheated 350 degree oven for 45 minutes. Serves 6 to 8.

Basic Pie Crest

• 1-1/2 cups flour
• 1/2 tsp salt
• 6 tbsp firm butter, cut into small pieces
• 3 tbsp shortening
• 5-6 tbsp ice water

1. Place the flour and the salt in a large bowl. Add the butter and shortening and work into the flour with a pastry blender or 2 knives until the butter and shortening are about the size of small peas. Add the water and quickly work together with your fingers into a smooth ball. Wrap in waxed paper and chill for at least 15 minutes before rolling.

2. On a lightly floured pasty cloth or board, roll out into a circle about 1/8 inch thick, and about 2 inches larger, all around, than a 9-inch pie pan. Roll up on the rolling pin, center over the pan, and unroll. Fit the pastry loosely into the pan, taking care not to stretch it. Then press it lighlty into the bottom of the pan. Cut off the surplus overhanging dough, leaving 1 inch extending all around. Fold the extra pastry under and press together to form a high standing rim, then flute. Chill for 30 minutes.