1/23/07

Savory Summer Pie

Savory Summer Pie

I have had this recipe for years. I found it in Southern Living Magazine and I’ve adapted it slightly to my own tastes. It’s full of flavor and great for a brunch.

Yield: 8 slices

1 (9-inch) deep-dish pie crust
1 small red bell pepper, chopped
½ sweet Oso (or Vidalia) onion, chopped
3 cloves garlic, minced
2 Tablespoons olive oil
2 Tablespoons chopped fresh basil
4 large eggs
3/4 cup half-and half
1/3 cup whole milk
1 teaspoon salt
1 teaspoon pepper
2 cups (8 ounces) Monterey Jack cheese
1/2 cup shredded Parmesan cheese
3 plum tomatoes cut into 1/4-inch-thick slices

Preheat oven to 375 degrees

Bake pie crust for 10 minutes. Remove from oven and set aside.
Add the oil to a large pan, turn heat to medium. Sauté bell pepper, onion and garlic in the oil until tender, about 5 minutes. Do not brown. Add the basil and stir.

In a large bowl whisk the eggs, half-and-half, milk, salt and pepper. Add the onion mixture and the cheeses. Stir to combine.

Pour into the pie crust and arrange the tomato slices on top of the egg mixture.

Bake for 30 minutes.

Remove from oven and place strips of aluminum foil around the edges of the crust. Bake for another 20-30 minutes or until set.

Serve hot.

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