Our family also calls this pizza quiche but that name doesn't really do it justice. We just enjoyed it for Easter and thought it would be great for a Mother's Day brunch or as a light supper with a big green salad.

--Louisa Beers

Crème Fraîche (made with 1/4 cup whipping cream and 1 1/2 T sour cream)
1-10" inch pie shell
2 large yellow onions, very finely chopped
1 T olive oil
1 T butter
1-14 ounce can tomatoes (I used "readi-cut" or you can use whole peeled tomatoes and chop them yourself, just be sure to save the juice)
2 cloves crushed garlic
1 T chopped parsley
1/4 tsp dried thyme
1/2 tsp dried marjoram or oregano
1 1/2 tsp dried tarragon
1 1/2 cup grated cheese (I used a mix of a good Swiss and and extra sharp cheddar)
3 eggs, lightly beaten

Make crème fraîche. Combine creams and stir until smooth. Cover and let stand at room temperature at least 6 hours or overnight.

Line shell with foil or parchment & fill with dried beans or rice & par bake for 20-30 minutes at 375 degrees.

Sauté onions in butter and olive oil until they become almost a paste, about 40 minutes.

Add undrained tomatoes and garlic and simmer uncovered for about 30 minutes. Stir in herbs. Let cool slightly. (The tomato mixture may be refrigerated overnight if desired. Remove from refrigerator for at least an hour before the next step.)

Combine crème fraîche and eggs, stir into the tomato mixture. Stir in cheese and pour filling into shell.

Place on a baking sheet and bake at 340 degrees for about 35 minutes or until set. Let stand for about 1/2 hour before serving. Serves 8

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