Basic short crust pastry for one 10 inch pie, chilled.
10 oz. of cheese: 5 oz. Swiss, 5 oz. Gruyere
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

Grate all the cheese and toss it with the flour. Melt the butter in a large skillet, slice the onions, and saute them in butter until golden, about 1/2 hour. Spread 1/3 of the cheese over the bottom of the pie dish, then spread onions over it.

With the leftover butter in pan, heat tomato slices with chopped basil for one or two minutes. Arrange tomato slices over onions, then cover with remaining cheese. Beat eggs with cream and pour over cheese.

Bake for 35 to 40 minutes or until top browns nicely. Serve hot. Nutmeg sprinkles on top before baking is optional.