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“I GOT THIS RECIPE FROM OUR LOCAL NEWSPAPER BUT IT ORIGINATED FROM THE AUG ISSUE OF SOUTHERN LIVING MAGAZINE. THIS MAKES A WONDERFUL SUMMER MEAL SERVED WITH A TOSSED SALAD.”
READY IN:
1hr 15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. PLACE 1 PHYLLO SHEET IN A 9IN.
  2. TART PAN, GENTLY PRESSINGON THE BOTTOM AND UP THE SIDES.
  3. (PHYLLO) WILLHANG OVER SIDES.
  4. LIGHTLY COAT WITH COOKING SPRAY.
  5. REPEAT WITH 3 MORE SHEETS, COATING BETWEEN EACH LAYER.
  6. TRIM PHYLLO 3-4IN OVER EDGE OF PAN.
  7. QUICKLY FOLD EDGES UNDER (PHYLLO DRIES OUT FAST).
  8. BAKE AT 425F FOR 6-7 MINuteS.
  9. REMOVE AND SET ASIDE.
  10. SAUTE PEPPER AND ONION OVER MED.
  11. HEAT,4-5 MINuteS.
  12. ADD GARLIC,SAUTE 1 MINute.
  13. STIR IN BASIL.
  14. WHISK TOGETHER EGGS AND NEXT 3 INGREDIENTS INA LARGE BOWL:
  15. STIR IN SAUTEED VEG.
  16. AND CHEESES.
  17. POUR INTO PREPARED TART SHELL: TOP WITH TOMATO SLICES.
  18. BAKE AT 375F FOR45-50 MINutesS.
  19. LET STAND 5 MINuteS BEFORE SERVING.

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