Cheesy Tomato Pie

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Ingredients

Servings: 8 / Preparation: 20 min, Baking: 1 hr, Standing: 5 min

  • ½ 15-ounce package refrigerated piecrusts
  • 1 small red bell pepper chopped
  • ½ red 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
  • ½ teaspoon black pepper
  • 2 cups 8 ounces shredded Monterey Jack cheese
  • ⅓ cup shredded Parmesan cheese
  • 3 plum tomatoes cut into 1/4-inch-thick slices

Instructions

  • Fit the piecrust into a 9-inch deep-dish tart pan, then prick the bottom and sides of the piecrust with a fork.
  • Bake the piecrust at 425°F for 10 minutes.
  • Remove it from the oven and set it aside.
  • In a large skillet, sauté the chopped bell pepper, onion, and minced garlic in hot olive oil for about 5 minutes or until they become tender.
  • Stir in the chopped basil.
  • In a large bowl, whisk together the eggs and the next 3 ingredients: half-and-half, salt, and black pepper.
  • Stir in the sautéed vegetables and the shredded cheeses.
  • Pour this mixture into the prepared pie crust.
  • Top the pie with the tomato slices.
  • Bake the pie at 375°F for 45 to 50 minutes or until it is set, making sure to shield the edges with strips of aluminum foil after 30 minutes to prevent excessive browning.
  • Allow the pie to stand for 5 minutes before serving
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Course Quiche
Diets Vegetarian