A truly American food, blue cheese was developed in California in 1918 and quickly made its way into salads and appetizers. You also can serve this tart for lunch.

Ingredients:

1 store bought pie crust
1 tablespoon all purpose flour
1/2 cup shredded Swiss cheese
1/2 cup crumbled blue cheese
2 large egg whites
1 large egg
1 cup evaporated skimmed milk
1/4 cup finely chopped chives or green onions tops
1/8 teaspoon each salt and black pepper

Directions:

Preheat the oven to 400°F. Lime a 9 inch tart pan with removable bottom with the pie crust, pressing the crust firmly against the side. Line the crust with foil and fill with dried beans. Bake for 15 minutes or until light brown. Cool pie crust on a rack for 5 minutes, discard the foil.
Meanwhile, in a small bowl, toss the flour with Swiss cheese and blue cheese. Spread the pie crust.
In a medium size bowl, whisk the egg whites and the egg with evaporated milk, chives, salt and pepper. Pour over the cheese mixture in pie crust. Bake, uncovered, for 20 minutes or until center is set. To serve, cut warn tart into wedges. Makes 12 servings.

Swiss-Cheddar Tart:

Prepare as for Blue Cheese Tart, substituting 1/2 cup shredded Cheddar cheese for the blue cheese and 1/4 cup finely chopped yellow onion for the chives.