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Savory Summer Pie
Tasty dish the kids will gobble up! |
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1/2 15 oz. pkg. refrigerated piecrusts
1 small red bell pepper, chopped
1/2 purple onion, chopped
2 cloves garlic, minced
2 Tablespoons olive oil
2 Tablespoons fresh basil, chopped
4 large eggs
1 cup half and half
1 teaspoon salt
1/2 teaspoon pepper
2 cups Monterey jack cheese, shredded
1/3 cup Parmesan cheese, shredded
3 plum tomatoes, cut into 1/4 inch thick slices
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Fit piecrust into a 9-inch deep-dish tart pan; prick bottom and sides of piecrust with fork. Bake at 425 degrees for 10 minutes. Remove from oven; set aside. Saute bell pepper, onion and garlic in hot oil in a large skillet 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 slices. Bake at 375 degrees for 45-50 minutes or until set, shielding edges with strips of aluminum foil after 30 minutes tp prevent excessive browning. Let stand 5 minutes before serving.
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Preparation Time: 45 min |
Serves: 8 |
| Recipe Origin: Canada |
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Submitted by: |
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Recipe Queen
British Columbia
United States |
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| This recipe has been viewed 5447 times. |
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