This is a totally genuine french recipe that I picked up from a friend while living in Paris the last 2 years. This is a easy - very quick version since I use a frozen pie crust. If you have time to make your own crust it is even better. I like the quick version for dinner after a long day when I don't feel like cooking (perfect for the hectic holiday season)
Ingredients:
One pie crust
Some tomatoes (if you can afford the vine ripened ones it is better)
A few eggs (2-4 depending on the size of the pie and your taste)
Dijon mustard (real strong one)
Good strong cheese grated (like Emmenthal or Gruyere)
Some heavy cream (in France they have something call fresh cream which
doesn't exist in North America - I used whipping cream here)
Fresh herbs if you have them
Method:
Preheat the oven at 350F. Put the empty pie crust in for 5-10 minutes.
Take it out of the oven. Brush some Dijon mustard all over the pie crust.
Slice the tomatoes and take out all the mushy transparent liquidy stuff where the seeds are.
Cover the bottom of the pie crust with one layer of tomatoes.
In a bowl, mix the eggs, some cream (1/4 to 1/2 cups) and add the grated
cheese (I like lots of cheese), a little salt and pepper, fresh herbs (still
very good without).
Pour this mixture over the tomatoes. Cook in the oven for about half an hour or until the egg mixture is solid.