Fresh Vegetable Quiche

Melanie B.'s Note:

Before my son was born, I hosted Easter Brunches several years in a row for family and friends. I loved to make a selection of quiches. This is one of my favorites.

• Total Time: 1 hrs
• Prep Time: 20 mins
• Cook Time: 40 mins

Ingredients:

Servings: 8

• 1 pie crust
• 1 red bell pepper , chopped
• ½ red onion , chopped
• 2 garlic cloves , minced
• 2 tablespoons basil , fresh chopped
• 3 plum tomatoes , sliced
• 2 tablespoons olive oil
• 1 cup half-and-half cream
• 4 eggs
• 2 cups mozzarella cheese , fresh & chopped into cubes
• ½ cup parmesan cheese , fresh grated
• 1 teaspoon salt
• ½ teaspoon black pepper

Directions:

1. Heat the Olive Oil in a skillet at medium-high heat. Add onion and red bell pepper. Season with salt and pepper. Cook for about 2-3 minutes or until onions are translucent. Remove from heat.
2. Press crust into a 9" pie plate. Bake at 425 degrees for about 10 minutes. You want it cooked but the edges should not be brown. They will get brown later. Cool the pie crust.
3. Whisk together the eggs and half & half. Season with about 1 teaspoon of salt and 1/2 teaspoon pepper.
4. In the bottom of the pie crust layer the tomatoes, cheese, basil, and vegetables. Pour egg mixture on top.
5. Place in a 350 degree oven for about 30-40 minutes or until the egg custard is set. Check on it frequently to ensure crust edges do not get too brown. Cover the edges with strips of foil if they do.