Savory Summer Pie

Submitted by Gina McNEILL

"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: 1hr 15mins
• Ingredients: 12
• 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.