Savory onion and cheese pie

Adapted from a recipe in The Vegetarian Epicure. Makes a very rich side dish or a great main course for a vegetarian meal.

Two frozen 8″ pie shells (or make your own)
8 oz imported gruyere cheese
8 oz Emmenthal or other “Swiss” cheese
3 large onions
2 or 3 large firm tomatoes
3 TB flour
3 TB butter
3 TB olive oil
1 TB chopped fresh basil
3 large eggs
1 c heavy cream

Slice the onions and cook in the butter and oil in a large non-stick skillet over medium low heat, stirring regularly, until starting to turn golden brown (30-40 minutes). Remove from pan. Slice the tomatoes and cook for 1-2 minutes per side in the remaining butter until slightly softened and heated thru. Grate all the cheese and mix with the flour. Beat the eggs and cream together.

Take about 1/3 of the cheese and spread over the bottoms of the pie crusts. Spread the onion over the cheese and top with overlapping tomato slices. Sprinkle on the basil, add the remaining cheese, and pour the cream/egg over all. Bake at 350f for about 40 minutes, until browned and slightly puffed. Remove from oven and let sit for 10-15 minutes before serving.

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