Savory Summer Pie

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My daughter's favorite.

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Steps

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Fit pie crust into a 9-inch deep dish tart pan.

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Prick bottom and sides of pie crust with a fork.

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Bake crust at 425-degrees for 10 minutes.

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Remove from oven.

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Set aside.

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Saute bell pepper , onion , and garlic in hot oil for 5 minutes or until tender.

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Stir in basil.

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Whisk together eggs and next 3 ingredients in a large bowl.

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Stir in sauteed vegetables and cheeses.

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Pour into crust.

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Top with tomato.

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Bake at 375-degrees for 40 to 45 minutes or until set.

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Shielding edges with strips of aluminum foil after 30 minutes to prevent excessive browning.

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Let stand 5 minutes before serving.

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Ingredients

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refrigerated pie crusts, red pepper, purple onion, garlic cloves, olive oil, fresh basil, eggs, half-and-half, salt, pepper, monterey jack cheese, parmesan cheese, plum tomatoes