2Over med heat, in a small saucepan, melt 1/4 cup butter and add the garlic. Cook for about 1 minute, making sure not to burn the garlic.
3Brush a 9 - 10 inch deep dish pie plate with the butter mixture - bottom & sides.
Dip each slice of bread in remaining butter and line the bottom of your dish and up the sides with the bread. Overlap it on the sides. if you have any remaining butter - drizzle over crust.
4Bake for about 5 minutes, making sure not to burn. Set aside.
Reduce oven to 350 degree.
In a medium saucepan, melt 1/4 cup butter and whisk in the flour, nutmeg, salt and pepper. Continue whisking for a few minutes to burn off flour taste.
6Slowly add in the milk, stir constantly as this cooks until thickened. Stir in the 1/4 cup Parmesan cheese. Stir a small amount of this mixture into the eggs and pour egg mixture back into the pan, stir well and set aside.
7In a bowl, mix the cooked spaghetti with the onion, dried basil and 1 1/4 cup of Swiss cheese.
8Pour the white sauce over spaghetti mixture and stir to combine.
9With tongs, I place spaghetti mixture into the garlic crust. You can pour it in, but I find it easier to add a little at a time, to place it where I want.
10Once spaghetti is placed in the crust as you wish, if any of the sides of crust got pushed down in, pull them back up, it's easy to keep them in place, now that the pasta is in the dish.
Place tomato slices on top and sprinkle with fresh basil.
11Sprinkle the top with remaining 3/4 cup of Swiss cheese and bake for 20 - 25 minutes or until warm and beginning to brown.
12Leave set for about 10 minutes before cutting. Salt & pepper to taste.
Serve with a salad and you have one fantastic meal. This would be very impressive to serve to dinner quests.