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