Pastry for one 10 in. pie
3 tbsp. butter
4 med. tomatoes, peeled and chopped
3 lg. onions, chopped
1 tbsp. chopped fresh basil
1 tsp. salt
1/4 tsp. ground white pepper
1 (8 oz.) pkg. Swiss cheese, diced
3 eggs
1 c. Half and Half

Line a 10 inch quiche dish with pastry. Trim excess pastry around edges. Bake at 400 degrees for 5 minutes, remove from oven and prick with a fork. Bake an additional 5 minutes.

Melt butter in a large sauce pan over medium heat. Add tomato, onions, basil, salt and white pepper and stir well. Cook for 10 minutes or until mixture is reduced by half. Drain and discard excess liquid. Let tomato mixture cool. Layer diced cheese in baked pastry shell; spread cooled tomato mixture over cheese. Combine eggs and Half and Half; beat at medium speed of an electric mixer until well blended. Pour egg mixture over tomato mixture.

Bake at 425 degrees for 10 minutes. Reduce heat to 375 degrees and bake for 30 to 35 minutes or until set. Let stand for 10 minutes before serving.