"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Savory Summer Pie Recipe

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This recipe for Savory Summer Pie, by , is from Kathryn & Robert Elder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joseph Smith
Added: Saturday, August 26, 2006


1-15 oz store bought pie crust (hard to find in OC)
or 2-12 oz pie crusts (adjustments to follow);
1 red bell pepper, chopped;
1/2 purple onion, chopped;
2 cloves garlic;
2 T olive oil;
2 T fresh basil, chopped;
4 eggs;
1 C 1/2 & 1/2;
1 t salt;
1/2 t pepper;
2 C shredded Monterey Jack cheese;
1/3 shredded Parmesan cheese;
3-4 plum tomatos, sliced

For 12 oz pies use
1 1/2 C 1/2 & 1/2
4 c shredded M-J cheese
3/4 C Parmesan cheese

- Bake pie crust(s) at 425º for 10 minutes. Remove & let cool.
- Sauté pepper, onion and garlic in hot oil in large skillet for 5 minutes (tender). Add basil.
- Whisk eggs, 1/2 & 1/2, s & p in a large bowl. Stir in cheeses and sautéed vegetables. Pour into crust(s) and top w/ tomatos.
- Bake at 375º for 45-50 minutes. Shield edges after 30 minutes to prevent burning. Remove & let cool 5 minutes.
- Slice & serve.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I add cubed ham, sausage or chicken sometimes




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