1 9" pie crust, unbaked
1 tbsp. all-purpose flour
1 lg. onion, sliced very thin
2 tbsp. olive oil
1/4 lb. baby Swiss cheese, grated
1/4 lb. sharp Cheddar cheese, grated
1/2 c. mayonnaise
1 tbsp. Dijon style mustard
2 lg. red ripe tomatoes, peeled & thinly sliced
1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. dried basil
1/4 c. Parmesan cheese
1 tbsp. chopped fresh parsley

Broil pie crust 1 minute (no longer). Remove and cool. Preheat oven to 375 degrees. Spread flour in bottom of shell. Saute onion in olive oil until limp. Arrange in bottom of shell.

Combine baby Swiss with mayonnaise and mustard. Spread over onions. Follow with tomatoes and then Cheddar cheese. Combine salt, pepper, basil, Parmesan cheese and parsley. Sprinkle over all. Bake at 375 degrees for 25-30 minutes.

If crust begins to get too dark, cover with foil. After baking, cool 10 minutes before cutting. Cut into 6 slices for main dish.