SAVORY SUMMER TOMATO PIE

Savory Summer Tomato Pie image

Provided by cathy tate

Time 1h10m

Number Of Ingredients 12

1 pkg piecrust
1 small red bell pepper, chopped
1/2 medium purple onion, chopped
2 clove garlic, minced
2 Tbsp olive oil
4 large eggs
1 c evaporated milk
1 tsp salt
1/2 tsp pepper
8 oz monterey jack cheese, shredded
3 medium plum tomatoes, sliced
2 Tbsp fresh basil, chopped

Steps:

1. Preheat oven to 425 degrees. Fit piecrust into a 9-inch deep-dish pan. Prick bottom and sides with a fork and bake for 10 minutes. Remove and set aside. Turn oven down to 375 degrees. Saute red bell pepper, onion and garlic in olive oil for 5 minutes or until tender. Stir in basil.
2. In a separate bowl, whisk together eggs, milk, salt and pepper. Stir in sauteed vegetables and cheese. Pour into crust. Top with tomato slices and bake at 375 degrees for 45-50 minutes or until set. Let stand 5 minutes before serving.
3. TIP: Cover edges of crust with aluminum foil during baking to prevent them from getting too brown.