3/4 c. all-purpose flour
3/4 c. instant mashed potato flakes
1/4 c. grated Parmesan cheese
1/4 tsp. salt
1/3 c. butter, softened
1/4 c. water

Combine dry ingredients. Cut in butter until crumbly. Add water and stir well until dough holds together. Press into an ungreased 10 inch pie plate. Pierce bottom with a fork. Bake at 350 degrees for 10 minutes.

FILLING:

1 1/2 c. shredded Cheddar cheese
1/4 c. instant mashed potato flakes
1 med. tomato, chopped
5 eggs, beaten
1/4 c. sour cream
1 tsp. chopped chives
3/4 tsp. salt

Spread 1 cup of cheese in bottom of baked pie crust. Sprinkle potato flakes over cheese, spoon tomato onto flakes and top with remaining cheese. Combine remaining ingredients and pour into a pie shell. Bake at 350 degrees for 25-30 minutes or until a knife inserted in center comes out clean. Allow to set for 5 minutes before serving.