Cook beef until crisp in skillet; then drain and crumble it. Bake
pastry shell at 400� for 5 minutes; remove from oven. Cover bottom of
shell evenly with 1/3 cup cheese; sprinkle on beef, onion, and remaining
1/3 cup cheese. Beat eggs and flour until smooth; blend in milk 1/2 cup
tomato sauce, salt, basil, and oregano. Pour into pie shell.
Bake at 400� for 15 minutes; reduce oven to 325� and continue baking 25
to 30 minutes or until done. (Knife stuck in center will come out
clean.) Using a spoon, drizzle remaining tomato sauce in spoke design
over top of pie; let stand 10 minutes before cutting into wedges.
Garnish with parsley. |