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Each delicious bite of this Savory Summer Pie is chock full of fresh garden veggies. Bell peppers, tomatoes, garlic & fresh basil. Parmesan & Monterey Jack.
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5 from 1 vote

Savory Summer Pie

Course Quiche
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 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.