Original Source of Recipe:
"The Vegetarian Epicure" by Anna Thomas, 1972 |
Quantities Ingredients
10 oz.
|
Monterey jack cheese
|
2 Tbsp.
|
Flour
|
2 large
|
Onions
|
4 Tbsp.
|
Butter
|
1 tsp.
|
Chopped basil
|
2
|
Large firm tomatoes, sliced
|
2
|
Large eggs
|
3/4 c.
|
Cream or evaporated milk
|
Preparation Procedures:
1. Grate all the cheese and toss with the flour.
1. Grate all the cheese and toss with the flour.
2. Melt butter in pan and slice the onions and sauté them very gently in the butter until they begin to turn golden, about half hour. Spread about 1/3 of the cheese over the bottom of a pie dish. Then spread the onions over it.
3. In the butter that is left in the pan, heat the tomato slices with the chopped basil for a minute or two. Arrange tomato slices over the onions then cover with the remaining cheese.
4. Beat the eggs with the cream (or evaporated milk) and add salt and pepper and pour over the cheese.
Yield: Serves 6
Oven Temperature: 350 degrees, preheated
Baking Time: 35 - 40 minutes