Cheese Custard Tomato Pie
- Preheat oven to 450'. Bake the pie shell in the oven for 5 minutes. Reduce the oven to 375'.
- 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.
- Mix the evaporated milk and the eggs together. Pour over the tomatoes in the pie shell. Cover with the sliced swiss cheese.
- Bake for 30-35 minutes or until golden brown and custard is set. Cool for a few minutes to set up before serving.