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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Savory Summer Pie Recipe

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This recipe for Savory Summer Pie is from ENJOYING LIFE AND FOOD 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Pillsbury refrigerated piecrust
1 small red pepper, chopped
1 small onion, chopped
2 cloves garlic, minced
2 T. olive oil
2 T. fresh basil, chopped
4 large eggs
1 c. half-and-half
1 tsp. salt
1/2 tsp. pepper
2 c. (8 oz.) shredded Monterey Jack cheese
1/3 c. shredded Parmesan cheese
3 plum tomatoes, 1/4-inch thick slices
Directions:
Directions:
Fit piecrust into a 9-inch deepdish tart pan or pie pan; prick bottom and sides of piecrust with a fork.
Bake @ 425º for 10 minutes. Remove from oven; set aside.
Saute pepper, onion and garlic in hot oil in a large skillet 5 minutes or until tender; stir in basil.
Whisk together eggs and next 3 ingredients in a large bowl; stir in sauteed vegetables and cheeses.
Pour into crust; top with tomato.
Bake at 375º for 45-50 minutes or until set. May need to shield edges of crust with strips of foil after 30 minutes to prevent excessive browning.
Let stand 5 minutes before serving.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
Prep. 20 min.; Bake 60 min.
Personal Notes:
Personal Notes:
Super Duper Quiche

 

 

 

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