Pissaladiere

9 inch pie crust
2 tbsp light olive oil
2 cups chopped onions
1 garlic clove, minced or pressed
1/4 tsp salt
3 tbsp chopped fresh basil
4 eggs, lightly beaten
1 cup soy milk
1/4 tsp dry mustard or stone ground mustard (beaver brand)
1 tbsp unbleached white flour
1/3 cup freshly grated Parmesean Cheese
3/4 cup grated mozzarella cheese
1/3 cup sliced, pitted black olives

1 medium tomato, thinly sliced

Saute the onions and garlic in olive oil until tender and lightly golden. Add the basil and salt.

Preheat the oven to 375 degrees.

Thoroughly mix the eggs, milk, mustard, and flour and set aside. Combine the two cheeses. Sprinkle half of the cheese into the pie shell. Spread the sauteed onions over the chees. Scatter on the sliced olives. Pour the egg-milk mixture into the pie. Cover with the remainng cheese and arrange the tomato slices attractively on top. Bake 40 to 45 minutes or until the custard is set.

A nice wine to enhance the flavor of this meal and some balsamic vinegar and olive oil with a nice french or italien bread to dip with and add a small green salad which makes this meal an enhanced moment.

Number of Servings: 5

Recipe submitted by SparkPeople user KSLRED.