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Savory Summer Pie Recipe

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This recipe for Savory Summer Pie, by , is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bessie Engle
Added: Saturday, May 21, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2 (15 oz.) pkg. refrigerated pie crusts
1 small red bell pepper, chopped
1/2 purple onion, chopped
2 garlic cloves, minced
2 Tbsp. olive oil
2 Tbsp. chopped fresh basil
4 large eggs
1 C half-and-half
1 tsp. salt
1/2 tsp. pepper
2 C (8 ounces) shredded Monterey Jack cheese
1/3 C shredded Parmesan cheese
3 plum tomatoes, cut into 1/4" thick slices

Directions:
Directions:
FIT pie crust into a 9 inch deep dish tart pan, prick bottom and sides of pie crust with a fork.

BAKE at 425 degrees for 10 minutes. Remove from oven; set aside.

SAUTÉ bell pepper, onion, and garlic in hot oil in a large skillet 5 minutes or until tender; stir in basil.

WHISK together eggs, half-and-half, salt and pepper in a large bowl; stir in sautéed vegetables and cheeses. Pour into crust, top with tomato.

BAKE at 375 degrees for 45 to 50 minutes or until set, shielding edges with strips of aluminum foil after 30 minutes to prevent excessive browning. Let stand 5 minutes before serving.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 min., Bake: 60 min.
Personal Notes:
Personal Notes:
Round out the meal with sliced fresh melon, a bowlful of berries, and tangy lemonade.

 

 

 

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