Savory Summer Pie

I GOT THIS RECIPE FROM OUR LOCAL NEWSPAPER BUT IT ORIGINATED FROM THE AUG ISSUE OF SOUTHERN LIVING MAGAZINE. THIS MAKES A WONDERFUL SUMMER MEAL SERVED WITH A TOSSED SALAD.

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 4  phyllo pastry sheets
• 1  small  red pepper (CHOPPED)
• 1⁄2 small onion (CHOPPED)
• 2  cloves garlic, minced
• 3  tablespoons  chopped fresh basil
• 1  cup egg substitute
• 1  cup  whole milk
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1 1⁄2 cups  shredded mozzarella cheese (6oz)
• 1⁄4 cup  shredded parmesan cheese
• 2  large plum tomatoes, cut into 1/4 in slices

Directions

1. PLACE 1 PHYLLO SHEET IN A 9IN.
2. TART PAN, GENTLY PRESSINGON THE BOTTOM AND UP THE SIDES.
3. (PHYLLO) WILLHANG OVER SIDES.
4. LIGHTLY COAT WITH COOKING SPRAY.
5. REPEAT WITH 3 MORE SHEETS, COATING BETWEEN EACH LAYER.
6. TRIM PHYLLO 3-4IN OVER EDGE OF PAN.
7. QUICKLY FOLD EDGES UNDER (PHYLLO DRIES OUT FAST).
8. BAKE AT 425F FOR 6-7 MINuteS.
9. REMOVE AND SET ASIDE.
10. SAUTE PEPPER AND ONION OVER MED.
11. HEAT,4-5 MINuteS.
12. ADD GARLIC,SAUTE 1 MINute.
13. STIR IN BASIL.
14. WHISK TOGETHER EGGS AND NEXT 3 INGREDIENTS INA LARGE BOWL:
15. STIR IN SAUTEED VEG.
16. AND CHEESES.
17. POUR INTO PREPARED TART SHELL: TOP WITH TOMATO SLICES.
18. BAKE AT 375F FOR45-50 MINutesS.
19. LET STAND 5 MINuteS BEFORE SERVING.