Swiss Fettucini Tart

I have had this recipe for years.  I don't even know where it came from.  This was a huge bummer when I found out I had celiac.  It is FULL of gluten.  Well, not anymore.  With all the great products out there now I have been able to convert it with little difference in taste.  Actually, this is requested often in my otherwise gluten eating house and I made this one as a birthday dinner.  Now, I won't even begin to pretend this is healthy but it sure is good!

SWISS FETTUCINI TART
Ingredients:

1/2 cup butter, divided into 1/4 cups
2 garlic cloves, minced
Approx 7 slices of Udi's Whole Grain Bread (or 30 slices of your favorite GF French Bread)
3 Tbs superfine brown rice flour or other thickener
1 tsp salt
1/4 tsp pepper
2 1/2 cup whole milk
1/4 cup grated parmesan cheese
2 eggs, beaten
8 oz Tinkyada Fettucini
2 cups (8 oz) shredded swiss cheese
1/3 cup sliced green onions
2 Tbs minced fresh basil
2 plum tomatoes, slices thinly

Preheat oven to 400 F.
Melt 1/4 cup butter in small saucepan over medium high heat.
Add garlic and cook for 1 minute.
Brush 10'' pie plate with butter/garlic mixture.
Line bottom and sides of pie plate with bread. Brush bread with remaining butter mixture.
Bake for 5 minutes or until browned.

Reduce heat to 350 F.
Melt remaining 1/4 cup butter in medium saucepan over low heat.
Stir in flour and seasonings.
Gradually stir in milk and stir constantly until thickened.
Add parmesan cheese.
Remove small amount of sauce and add to eggs.  Stir until blended.
Return egg mixture to saucepan.  Mix well.  Set aside.
Combine cooked fettucini, 1 1/4 cup swiss cheese, onions and basil in large bowl.
Pour sauce over fettucini.  Toss to coat.
Pour into crust.
Arrange tomatoes on top and sprinkle with remaining 3/4 cup cheese.
Bake for 25 minutes.  Let stand 5 minutes.

Eat!!