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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Ingredients:
7 1/2 ounces refrigerated pie crusts |
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 pepper |
2 cups shredded monterey jack cheese (8 ounces) |
1/3 cup shredded parmesan cheese |
3 plum tomatoes, cut into 1/4 inch thick 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 at 425° for 10 minutes.
3. Remove from oven; set aside.
4. Sauté bell pepper, onion, and garlic in hot oil in a large skillet 5 minutes or until tender; stir in basil.
5. Whisk together eggs and next 3 ingredients in a large bowl; stir in sautéed vegetables and cheeses.
6. Pour in crust; top with tomato.
7. Bake at 375° for 45 to 50 minutes or until set, shielding edges with strips of aluminum foil after 30 minutes to prevent excessive browning.
8. Let stand 5 minutes before serving.
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