1 (9 inch) pie crust
3 lg. tomatoes, peeled, seeded and chopped OR 1 can (16 oz.) can of whole, peeled tomatoes
1 med. onion, finely chopped
3 tbsp. butter
1 tsp. each salt and pepper
1/4 tsp. thyme
1/2 lb. Swiss cheese, diced
2 eggs, well beaten
1/2 c. light cream

Bake the pie crust at 425 degrees for 10 minutes. Combine tomatoes, onions, butter and spices in a saucepan. Cook over medium heat until the mixture is reduce by half (or until you can't wait any longer, this takes a long time). Put cheese on top of crust. Pour tomato mixture over cheese. Mix eggs and cream. Pour over tomato mixture. Bake 10 minutes at 425 degrees, then at 375 degrees for 35 minutes or until set. Let stand a few minutes before cutting.