1 hour to prepare. 4-6 servings. A French custard tart. This recipe makes one 9 inch pie. It can be an appetizer or main dish.

Follow pie crust recipe for Spinach-Ricotta pie, or your own favorite for a single crust. Cover bottom of crust with 1 1/2 cups grated Swiss (Gruyere is best).

Cover cheese with: 1/4 lb. mushrooms

Onions and mushrooms chopped, sauteed in butter with slat, pepper and dash of thyme.

Make a custard:

Beat well together: 1 1/2 c. milk 3 tbsp. flour 1/4 tsp. salt 1/4 tsp. dry mustard

Pour custard over mushroom layer. Sprinkle with paprika. Bake at 375 degrees for 40-45 minutes, or until solid in the center when jiggled.

Variations:

Substitute Cheddar cheese for Swiss.

Use fresh tomato slices instead of mushrooms (tomatoes don't need to be sauteed first).

Substitute 1 cup chopped scallions for the onion.

Add 1 teaspoon prepared horseradish.