Take your favorite pie crust recipe and add 2 tablespoons grated parmesan cheese, a 1/2 teaspoon of finely ground fresh black pepper, and some chopped chives, if you have them.
Par bake the pie crust for 30 minutes at 350°F.
While the crust is in the oven slice heirloom tomatoes into bite-sized pieces so you have about 5 cups. Use a blend of sweet and tart fruit. Toss with 1/2 teaspoon salt and put them in a colander set over a bowl to drain.
Grate 8 ounces of gruyere cheese. Thinly slice 4-5 large basil leaves.
Remove the crust from the oven, it should be just set and light golden brown.
Whisk 3 eggs with a 1/4 cup of mayo and 1 teaspoon of soy sauce.
Spread half the tomatoes as evenly as you can in the bottom of the pie crust. Save the juices in the bowl under the colander.
Scatter 1/3 of the grated cheese over the tomatoes. Scatter the sliced basil over the cheese.
Spread the rest of the tomatoes evenly over the cheese layer.
Pour the egg mixture over the tomatoes.
Cover with the remaining cheese.
Bake at 325°F for 40-45 minutes, until the pie is cooked through and just set.
Remove from oven and let cool for at least 15 minutes.
Mix the tomato juices with some good olive oil and a little soy sauce and dress a salad (we like arugula) to serve alongside the tomato pie. Shave a little parm over the salad.
Slice the pie and serve with the salad alongside.