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.

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Savory Summer Pie

Course Quiche

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8

Author Allie Taylor

Ingredients

• 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

Instructions

• 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

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