Savory Summer Pie

My daughter's favorite.

• Ready In: 1 hr
• Serves: 8
• Yields: 1 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

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.