Zucchini Cheese Pie

This is one of those fantastic comfort foods that probably isn't healthy, but you can fool yourself into thinking it is from all the fresh ingredients.  This is perfect if you have tons of zucchini in your garden and you're not sure what to do with it.

My copy of this recipe is really old and hard to read in places.  Here's hoping I can transcribe it properly...

Zucchini Cheese Pie

Ingredients

1 lb. zucchini squash
Salt
1 9-inch unbaked pastry shell
1 egg white
1 small onion, chopped
2 medium tomatoes, sliced
3 tbsp butter
1 tbsp chopped fresh basil (or 1/2 tsp dried basil), divided
Salt and pepper
3 eggs, separated
2 cups shredded Swiss cheese

Directions

Wash and trim the zucchini and cut into 1/4-inch slices.  Sprinkle slices with salt, drain for 30 minutes, and pat dry.

Meanwhile, prepare the pastry shell: Brush the pastry shell with the egg white.  Prick with fork along the sides and bottom.  Partially bake the pastry shell at 450 degrees for 5 minutes.  Remove from oven and set aside.

In a large skillet, melt the butter.  Add the zucchini and onions and cook until zucchini is lightly browned on both sides.  Drain on brown paper.  Add the tomatoes to the skilled and lightly brown.  

Place half the zucchini and onion in the pastry shell.  Sprinkle with basil and season with salt and pepper to taste.  Sprinkle with 1/3 the cheese.  

Beat the egg whites and fold in the yolks.  Pour half of the egg mixture into the pastry shell over the cheese.

Layer tomatoes over the pastry shell, and repeat with remaining zucchini, onion, and basil, finishing with tomatoes and cheese.  Pour remaining egg mixture over the pastry shell and sprinkle with cheese.  

Bake at 400 degrees for 25 to 30 minutes.