Cheese Custard Tomato Pie

• 1 9" unbaked pie shell (frozen or thawed)
• 5 large roma tomatoes (meaty, not juicy tomatoes please)
• 1/2 teaspoon garlic salt
• 1/4 teaspoon fresh ground pepper
• 3/4 teaspoon granulated sugar
• 3/4 teaspoon dried basil
• 1 egg
• 2 egg whites, beaten
• 2/3 cup evaporated milk
• 4 slices swiss cheese

1. Preheat oven to 450'. Bake the pie shell in the oven for 5 minutes. Reduce the oven to 375'.
2. Slice the tomatoes into 1/4" slices and layer them into the partially baked pie shell. Sprinkle the tomatoes with the garlic salt, pepper, sugar and the basil.
3. Mix the evaporated milk and the eggs together. Pour over the tomatoes in the pie shell. Cover with the sliced swiss cheese.
4. Bake for 30-35 minutes or until golden brown and custard is set. Cool for a few minutes to set up before serving.

shell, roma tomatoes, garlic salt, fresh ground pepper, granulated sugar, dried basil, egg, egg whites, milk, swiss cheese

Taken from www.food.com/recipe/cheese-custard-tomato-pie-119009 (may not work)