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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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My daughter's favorite. Ingredients:
0.5 (15 ounce) package refrigerated pie crusts |
1 small red pepper, chopped |
1/2 purple onion, chopped |
2 garlic cloves, minced |
2 tablespoons olive oil |
2 tablespoons fresh basil, chopped |
1 cup half-and-half |
1 teaspoon salt |
1/2 teaspoon pepper |
2 cups monterey jack cheese, shredded |
1/3 cup parmesan cheese |
3 plum tomatoes, cut into 1/4-inch slices |
Directions:
1. Fit pie crust into a 9-inch deep dish tart pan; prick bottom and sides of pie crust with a fork.
2. Bake crust at 425-degrees for 10 minutes. Remove from oven; set aside.
3. Saute bell pepper, onion, and garlic in hot oil for 5 minutes or until tender; stir in basil.
4. Whisk together eggs and next 3 ingredients in a large bowl; stir in sauteed vegetables and cheeses. Pour into crust; top with tomato.
5. Bake at 375-degrees for 40 to 45 minutes or until set; shielding edges with strips of aluminum foil after 30 minutes to prevent excessive browning. Let stand 5 minutes before serving.
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