Anononymous 8-08-05

2 prebaked 9-in refrigerated pie crusts

2 (28-oz) cans whole tomatoes, drained,

chopped and juice pressed out

1/2 tsp salt

1 tsp black pepper

2 Tbsp dried basil

1 cup chopped yellow onions

1 cup mayonnaise

3 cups (12-oz) grated extra sharp cheddar cheese

Divide ingredients evenly between the two pie crusts as follows: Cover bottom of crusts with drained and pressed tomatoes. Sprinkle with

salt, pepper and basil. Sprinkle onions on top. Combine cheese and

mayonnaise. Cover pies loosely but completely with the mixture,

spreading mayonnaise mixture with fingers. Do not press this mixture

down. When baked, the light and fluffy mayonnaise and cheese mixture

will be similar in texture to a quiche. Bake pies at 350 F. for 30

to 35 minutes or until cheese is bubbly and beginning to brown.

Remove from oven and let set 20 to 30 minutes before

slicing. Makes 2 pies