8 or 9 inch unbaked pie shell
4-6 Swiss cheese slices or American or Muenster
4-6 tomato slices
1 can anchovies or minced clams, tuna fish or bacon
Evaporated milk
Salt, pepper, oregano, anise seed or powder

Arrange tomato slices in bottom of pie shell. Top them with the fish and then cheese slices. Pour evaporated milk over these until it becomes visible at the edges. Sprinkle with spices (just a little of each 1/4 teaspoon). You may then dot with butter, if you wish. Bake at 425 degrees for 30 minutes or until pie crust is browned and filling is bubbly. NOTE: One can use cream instead of evaporated milk.