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Recipe info
Category: Brunch
Rating: 0.00
Contributor: Cindy DeLongchamp
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Savory Summer Pie
Even the guys like this quiche-like pie!

½ (15-oz). package refrigerated pie crusts
1 small red bell pepper, chopped
½ purple onion, chopped
2 garlic cloves, minced
2 Tbsp. olive oil
2 Tbsp. chopped fresh basil
4 large eggs
1 cup half-and-half
1 tsp. salt
½ tsp. pepper
2 cups (8-oz.) shredded Monterey Jack cheese
1/3 cup shredded Parmesan cheese
3 plum tomatoes, cut into ¼-inch-thick slices


Fit pie crust into a 9-inch deep-dish tart pan; prick
bottom and sides of pie crust with fork. Bake at 425
degrees for 10 minutes. Set aside.

Sauté bell pepper, onion and garlic in hot oil for 5
minutes or until tender; stir in basil. Whisk together
eggs, half-and-half, salt and pepper; stir in sautéed
vegetables and cheeses. Pour into crust; top with
tomato.

Bake at 375 degrees for 45-50 minutes or until set.
Let stand 10 minutes before serving.

Leigh Brookhyser, Editor
jlmontgomery.org
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