mitchell family cookbook

Recipe is for 9" pie pan. I increase to an 11" quiche pan, use 3 eggs and 1.5 C cream and enough of the other things to make it cover the pan

1		store bought pie crust
2	Tablespoon	dijon mustard
3	Tablespoon	chopped fresh mint
¼		gruyere. in thin slices (or more)
4		vine ripe tomatoes
1	Cup	heavy cream
2		eggs
½	Teaspoon	kosher salt
		fresh ground pepper

Prepare tomatoes: cut in thin slices, remove the core, seeds and jelly, salt and drain in colander for 30 min, pat dry
preheat oven to 350. Put crust in pan and spread dijon on bottom of crust. Sprinkle mint on dijon. Arrange gruyere on mint, covering the bottom. Arrange tomatoes on top of Gruyere.
Combine cream and eggs, wisk to beat, season with salt and pepper. Pour over tomatoes and bake for about an hour until filling has risen and firmed and has a golden brown color.