Savory Summer Pie recipe

8 servings

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

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

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.