Ingredients:

2 doz. extra large eggs
3 cups half & half
1 pound medium sharp cheddar cheese
1 pound swiss cheese
1 pkg. frozen deep dish pie crusts (3 pies)
1/2 cup fresh basil leaves
1/2 cup sundried tomatoes
1/3 cup red onion
1 tsp salt
1 tsp pepper
1 6oz. can black pitted olives

Preparation:

let the pie crusts defrost, using a fork,punch holes in the bottom of the crusts.Careful don't make holes in the tins. Bake the crusts 5-7 minutes at 350 degrees. watch the pie crusts,if the middles puff-up while cooking,make more holes with a fork. remove the pie crusts and let them cool. Chop the onion into small pieces. Chop the basil and the sundried tomatoes. If the sundried tomatoes were packed in oil,drain as much of the oil off as possible and squeeze out the rest with a paper towel. A food processor or mini chopper does the chopping the best, we want very small pieces. Grate the cheeses into a large bowl. slice the olives, we want a bowl full of little olive slices with holes in the middle. In a large mixing bowl, combine the eggs,salt,pepper and half and half, beat well. Okay,back to the pie crusts, take the onions and line the bottom of the tins with some onion,then do the same with the basil and sundried tomatoes. Then add the cheese to each tin and add the egg mixture using a ladle, don't overfill- you'll make a mess in the oven. On the top add the black olives and spread them out evenly. Bake in a per-heated oven @350 degrees for 60-70 minutes (check at 60 min) when the tops are almost completely dome shaped, they're done. Enjoy- Ciao !! Tony Mascaro Long Island, NY