This is a favorite “end of summer recipe” at our house and a wonderful way to use fresh garden tomatoes and basil.

taken from Southern Living
1 single pie crust ( packaged refrigerated or your own recipe)
1 small red bell pepper, chopped
1/2 purple onion, chopped
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 black pepper
2 cups shredded Monterey Jack cheese
1/3 cup shredded Parmesan cheese
3 plum tomatoes, cut into 3/4 inch thick slices
Fit pie crust into a 9-inch deep dish tart pan; prick bottom and sides of pie crust with a fork.
Bake crust at 425 degrees for 10 minutes.  Remove from oven; set aside.
Saute bell 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 mixed vegetables and cheeses.  Pour into crust; top evenly with tomato slices.
Bake at 375 degrees for 45-50 minutes or until set, shielding edges with strips of foil after 30 minutes to prevent excessive browning.  Let stand 5 to 10 minutes before serving.  Yield:  8 servings.

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