Pastry for 1 (10 inch) pie
10 oz. cheese: half Swiss & half Switzerland Gruyere or in proportion desired
2 tbsp. flour
2 lg. onions
4 tbsp. butter
1 tsp. chopped basil
2 lg. firm tomatoes, sliced
2 lg. eggs
3/4 c. cream

Prepare the pastry as directed, line a 10-inch pie dish and chill it. Grate all the cheese and toss it with the flour.

Melt the butter in a large skillet, slice the onions and saute them very gently in the butter until they begin to turn golden, about 1/2 hour. Spread about 1/3 of the cheese over the bottom of the pie dish, then spread the onions over it. In the butter that is left in the pan, heat the tomato slices with the chopped basil for a minute or 2. Arrange the tomato slices over the onions, then cover with the remaining cheese.

Beat the eggs with the cream and pour it over the cheese. If you like nutmeg, sprinkle a little on top. Bake in a preheated 350 degree oven for about 35 to 40 minutes, or until the top browns nicely. Serve hot, in wedges. Serves 6.