So many wonderful things about summer. More daylight hours. Ocean waves. Family walks around the pond after dinner. Warm sunshine and blooming flowers. I love summer and always have. July reminds me of fond childhood memories celebrating my birthday on vacation at the Cape.
One of the things I love most about summer is the delicious factor. Farmer’s markets. Fresh produce. Fresh berries. My garden. Meals somehow magically lighten up in summertime with all the available fresh! (Sorry English majors.) But I do love lighter, fresher meals in summertime.
This Savory Summer Pie has been a family favorite for many years, ever since my girlfriend Melanie made it for a girls’ luncheon years ago when we still lived in South Carolina. And wow — we all loved it, ate every last crumb and begged pretty please with sugar on top for the recipe. And it came from the July 1999 issue of Southern Living magazine.
Each bite of this Savory Summer Pie is chock full of freshly picked garden goodness. Bell peppers, tomatoes, garlic and fresh basil. Cheese: parmesan and Monterey Jack.
Also eggs, which I have in abundance right now because my friend Susanna’s chickens are so wonderfully cooperative in spring and summer. (Three cheers for generous hens!) All this fresh comes together beautifully in this delicious and garden fresh Savory Summer Pie.
This quiche is also delicious crustless. I made it with a crust here for the blog because it’s so pretty. But mostly I make it crustless to cut down on carbs. And it’s just as fantastic.
Savory Summer Pie
- Optional: 1/2 package refrigerated pie crust or make crustless!
- 1 small red bell pepper chopped
- 1/2 medium onion diced
- 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
- 1/3 cup shredded Parmesan
- 3 plum tomatoes sliced
- If using piecrust, fit into a 9" deep dish tart of pie pan.
- Prick bottom and sides of piecrust with a fork.
- Bake at 425° for ten minutes. Set aside to cool.
- Saute bell pepper,onion and in oil 5 minutes.
- Remove from heat.
- Stir in garlic and basil.
- Separately, whisk eggs and next three ingredients in a large bowl.
- Stir in sauteed vegetables and add cheeses.
- Pour into crust or greased pie plate.
- Float tomato rounds on top to cover.
- Bake at 375° for 40-50 minutes or until set, shielding edges with aluminum foil 30 minutes into baking to prevent excessive browning.
- Serve warm or cold.
Savory Summer Pie
You may also enjoy: Fresh Raspberry Limeade
Dana @ Foodie Goes Healthy says
You had me at pie already, and now your photos look so beautiful and delicious. I love the tomato pattern on the top. Great summer recipe for throwing in any extra bounty from the summer garden.
Des @ Life's Ambrosia says
Ummm yum! I’ve never made a savory pie before but I am loving this use of all the yummy summer garden ingredients. Now, only if my garden would grow!
Dear Allie, your savory summer pie looks absolutely gorgeous! Gardening and farmer’s markets are some of my favorite things about summer too. Pinning for later…I would love to give this a try. xo, Catherine
Allie – my mouth is watering. What a great way to utilize all those garden-fresh vegetables. I love savory pies…actually, I like any type of pie. Yum!
This looks fantastic Allie! I can’t wait to try it! My garden is really going now! I picked my first ever tomato yesterday! It was a small variety but we all had a slice and it was delicious! Now I’m really excited. I’ve been looking for recipes to make use of all of the veggies I’ll soon have. Thank you!!!
How can I get the kids to eat this?? Looks so yummy!
Hmmmm….bribe them with chocolate? And if that doesn’t fly, more for you!
[email protected]+A+Mind+Full+Mom says
Thank you for reminding me about this fabulous dish–I haven’t made this in years!
One thing I love about you, Queen of Blog, (hereafter QoB), is that you keep me supplied with so many delectable menu ideas! We will enjoy your Savory Summer Pie this very night — can’t wait, as I do love it — and crustless, too. Also, our entire Fourth of July menu came from THLG, an All Allie Extravanganza: Avocado Lime Black Bean dip, Garden Fresh Mango Salsa, Maple Glazed Ribs, Garlic Rosemary Steak Fries, Crunchy Asian Salad, Caprese Mini Kabobs, AND Stars and Stripes Mascarpone Bars (oh my…what a hit!!) Now THERE is one fabulous menu! Trust me, our guests raved!!!!! One of them even subscribed to THLG on the spot! She had asked me for recipes so I referred her to you. She whipped out her phone, and… voila!
Wow, that is quite an endorsement! Thank you. Q O B, huh? That’s one for the archives! I can’t believe all the recipes you made for July 4th. Hopefully you’ve recovered from all that cooking. But I must say, one killer menu. 🙂 Hope you enjoyed the Savory Summer Pie!
Carolyn V says
Allie, Sheryl introduced this recipe to the family & it has been a winner ever since. It even won me & I don’t eat, don’t like eggs UNLESS they are in Savory Summer Pie.
I highly recommend this recipe 🙂
Michelle @ A Dish of Daily Life says
I love everything about this recipe! Unfortunately my husband doesn’t like eggs, but that just means more for the rest of us! And all those veggies…this is just perfect. I could make it for breakfast or dinner!
C’est la parfait tarte pour amener dans un picnic ou manger dans le jardin ! J’aime beaucoup !
Susie Mandel says
Oh boy, does this look good. 🙂
This looks delicious. I’ll be making it crustless and I’m going to enjoy every bite!
Erin @ Miss Scrambled Egg says
Allie – You totally aced this summer pie! It looks so good and healthy. I’m with you on the love of fresh vegetables and fruit in the summer. I used to work at a farm stand in high school and loved being able to bring home freshly picked corn and tomatoes. They really are so much better than what’s in the grocery store.
Katie | Healthy Seasonal Recipes says
I know just what you mean about generous hens. Our neighbors just brought us two dozen. We have been working our way through them and they are so delicious and bright yellow! Love this pie. 🙂
Kim (Feed Me, Seymour) says
Ok, I love this. I am a HUGE savory fan so a savory pie? The best!
[email protected] says
Looks so tasty and filling!
Karen @ On the Banks of Salt Creek says
Yeah! A new recipe that involves eggs.
Pinned and will try soon.
Linda Jenkins says
Love these easy and delicious summer recipes. Keep them coming, Allie!
Yum! Love savory summer pie – even though mine has never looked as pretty as this one does! 🙂
This sounds and look amazing!!!! I am definitely going to be trying to make this one soon! Miss you Auntie!
I have been making this since first seeing the recipe in July 1999 issue of Southern Living. A big hit for my family and friends.
Thanks so much Christie – I love it too and so does my husband. I need to reshoot the photographs here. This is definitely one of our favorites and I haven’t made it in a while.