9 inch pie shell
5 med. ripe tomatoes
1/2 lb. (1/2 c.) grated cheese (use Mozzarella)
4 eggs
1/2 c. milk
1 tsp. salt
1/4 tsp. pepper

Fill pie plate with alternate layers of tomato slices and cheese. Beat eggs and milk. Stir in salt and pepper. Pour over tomato/cheese mixture. Bake at 450 degrees 15 minutes. Reduce to 325 degrees for 40 minutes until center is firm. Let stand 10 minutes before cutting. (Fresh basil sprinkled over top before baking is nice.) Serves 4-6.