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| 1 | cup | grated Gruyere cheese | 250 | mL |
| 1 | small onion, thinly sliced | 1 | ||
| 2 | plum tomatoes, thickly sliced | 2 | ||
| 1 | tbsp | chopped fresh basil or 1 tsp (5 mL) dried | 15 | mL |
| 4 | eggs | 4 | ||
| 1 | cup | 2% evaporated milk | 250 | mL |
| 1/4 | tsp | salt | 1 | mL |
| Pinch | pepper | Pinch | ||
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| In bottom of lightly greased 9-inch (23 cm) quiche dish or pie plate, spread cheese. Layer onion, then tomato slices over cheese. Sprinkle basil over tomatoes. Beat together eggs with milk, salt and pepper. Slowly pour egg mixture over tomatoes. Bake in preheated 350°F (180°C) oven for 35 to 40 minutes or until filling is just set in the centre. |
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