Preheat oven to 350°. Line a rimmed baking sheet with paper towels.

Core tomatoes and cut into ¼-inch-thick slices. Let drain for about 1 hour on paper towels to remove excess liquid (otherwise pie will be soggy).

In the bottom of prepared pie shell, layer ¼ cup Monterey Jack cheese and then top with sliced tomatoes. Brush tomatoes with olive oil and then sprinkle with one-third

each of basil, andouille, crawfish tails, Cheddar, and Parmesan along with ¼ cup Monterey Jack. Season to taste with salt and pepper and then add 2 to 3 slices of Bermuda onion. Continue with tomato slices and repeat layers 2 to 3 times or until pie is filled. Sprinkle top generously with bread crumbs along with any remaining cheeses and basil.

Bake for 1 to 1½ hours or until cheese is melted and bread crumbs are well browned. Shield edge of crust with foil during last 10 to 15 minutes, if needed. Remove from oven. Allow pie to cool for 30 minutes on a wire rack before serving. If desired, place finished pie in refrigerator and serve cold, or freeze until ready to use. *