Savory Summer Pie Recipe

  • 1/2 (15 ounce) package refrigerated piecrusts
  • 1 small red bell pepper, chopped
  • 1/2 purple onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh basil
  • 4 eggs
  • 1 cup half-and-half
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups shredded Monterey Jack cheese
  • 1/3 cup shredded Parmesan cheese
  • 3 plum tomatoes, cut into 1/4-inch-thick slices
  1. FIT pie crust into a 9-inch deep-dish tart pan; prick bottom and sides of pie crust with a fork.
  2. BAKE at 425 degrees for 10 minutes. Remove from oven; set aside.
  3. SAUTE bell pepper, onion, and garlic in hot oil in a large skillet 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.