CHEE-TOMATO EGG PIE

CHEE-TOMATO EGG PIE

1 tblsp. butter

3/4 cup finely crushed cheese crackers

1 tomato, peeled and sliced

1 teasp. chopped chives

1 teasp. chopped parsley

4 eggs, hard cooked

1/2 teasp. salt

4 eggs, well beaten

1 1/2 cups milk

1 teasp. salt

1/4 teasp. pepper

Generously butter 9-inch pie plate, 2 inches deep. Sprinkle 1/4 cup of crackers over bottom. Lay tomato slices on top of crackers; sprinkle with chives and parsley. Slice eggs crosswise. Cover tomato slices with alternate layers of sliced egg and remaining cracker crumbs, sprinkling each egg layer with salt. Combine remaining ingredients; pour over all. Bake in 350-degree oven 35 minutes, or until custard is firm in center. Serve hot

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