1 pie shell, baked (9 in / 23 cm)
750 ml sharp cheddar cheese, shredded 3 cup
5 ml minced onion 1 tsp
2 ml dry mustard 1/2 tsp
2 ml worcestershire sauce 1/2 tsp
3 eggs
6 medium tomatoes, peeled & thinly sliced
salt & pepper
In a saucepan, heat cheese, onion, mustard and worcestershire sauce over low heat, stirring until cheese is melted. Remove from heat.
In large bowl, beat eggs until foamy. Gradually add cheese mixture and continue heating until smooth. Pour into baked pie shell. Bake in preheated 325 F (160 C) oven for 25 minutes or until filling is just set. Remove pie from oven.
Overlap slices around edge of pie to form a wreath. Sprinkle with salt and pepper. Bake 15 minutes longer.
Serves: 6