Savory Summer Pie

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• 7 1⁄2 ounces  refrigerated pie crusts
• 1  small red bell pepper, chopped
• 1⁄2 purple onion, chopped
• 2  garlic cloves, minced
• 2  tablespoons olive oil
• 2  tablespoons  chopped fresh basil
• 4  large eggs
• 1  cup half-and-half
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 2  cups  shredded monterey jack cheese (8 ounces)
• 1⁄3 cup  shredded parmesan cheese
• 3  plum tomatoes, cut into 1/4 inch thick 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 at 425° for 10 minutes.
3. Remove from oven; set aside.
4. Sauté bell pepper, onion, and garlic in hot oil in a large skillet 5 minutes or until tender; stir in basil.
5. Whisk together eggs and next 3 ingredients in a large bowl; stir in sautéed vegetables and cheeses.
6. Pour in crust; top with tomato.
7. Bake at 375° for 45 to 50 minutes or until set, shielding edges with strips of aluminum foil after 30 minutes to prevent excessive browning.
8. Let stand 5 minutes before serving.