Pissaladiere Ii

• pastry dough, for one 9-inch pie
• 2 tablespoons olive oil
• 2 cups onions, chopped
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 3 tablespoons fresh basil, chopped (1 Tbsp dried)
• 4 eggs, lightly beaten
• 1 cup milk
• 1/4 teaspoon dry mustard
• 1 tablespoon white flour
• 1/3 cup parmesan cheese, grated
• 3/4 cup mozzarella cheese, grated (4 ounces)
• 1/3 cup black olives, sliced
• 1 medium tomatoes, thinly sliced

1. Roll out pastry dough and line a 9-inch pie pan with it.
2. Saute the onions and garlic in olive oil until tender and lightly golden.
3. Add the basil and salt.
4. Preheat oven to 375u0b0F.
5. Thoroughly mix the eggs, milk, mustard and flour and set aside.
6. Combine the 2 cheeses.
7. Sprinkle 1/2 the cheese into the pie shell.
8. Spread the sauteed onions over the cheese.
9. Scatter on the olives.
10. Pour the egg-milk mixture into the pie.
11. Cover with remaining cheese and arrange the tomato slices on top.
12. Bake 40-45 minutes or until set.

pastry, olive oil, onions, garlic, salt, fresh basil, eggs, milk, mustard, white flour, parmesan cheese, mozzarella cheese, black olives, tomatoes

Taken from www.food.com/recipe/pissaladiere-ii-135371 (may not work)