Savory Summer Pie
"My daughter's favorite."
- Ready In:
- 1hr
- Ingredients:
- 13
- Yields:
-
1 pie
- Serves:
- 8
ingredients
- 0.5 (15 ounce) package refrigerated pie crusts
- 1 small red pepper, chopped
- 1⁄2 purple onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons fresh basil, chopped
- 5 eggs
- 1 cup half-and-half
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 cups monterey jack cheese, shredded
- 1⁄3 cup parmesan cheese
- 3 plum tomatoes, cut into 1/4-inch slices
directions
- Fit pie crust into a 9-inch deep dish tart pan; prick bottom and sides of pie crust with a fork.
- Bake crust at 425-degrees for 10 minutes. Remove from oven; set aside.
- Saute bell pepper, onion, and garlic in hot oil for 5 minutes or until tender; stir in basil.
- Whisk together eggs and next 3 ingredients in a large bowl; stir in sauteed vegetables and cheeses. Pour into crust; top with tomato.
- Bake at 375-degrees for 40 to 45 minutes or until set; shielding edges with strips of aluminum foil after 30 minutes to prevent excessive browning. Let stand 5 minutes before serving.
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Reviews
-
This recipe came from a food blogger's site. It's lovely; however, this recipe's ingredient's list forgot the eggs - as this is a quiche. I've submitted a correction.
