Savory Summer Pie

Name: Savory Summer Pie
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

13 ingredients

5 steps

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

1

Fit pie crust into a 9-inch deep dish tart pan; prick bottom and sides of pie crust with a fork.
2

Bake crust at 425-degrees for 10 minutes. Remove from oven; set aside.
3

Saute bell pepper, onion, and garlic in hot oil for 5 minutes or until tender; stir in basil.
4

Whisk together eggs and next 3 ingredients in a large bowl; stir in sauteed vegetables and cheeses. Pour into crust; top with tomato.
5

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.