SAVORY SUMMER PIE
Round out your meal with sliced fresh melon, a bowlful of berries, and tangy lemonade.
(This recipe is on p 146 of a recent Southern Living magazine--the January 2009 issue, I believe. I was hoping to link to it on the Web so you could see the gorgeous photo of the finished product, but I'm not locating either the recipe or the picture there.)
1/2 (15-ounce) package refrigerated pie crusts (I maee my own pie crust.)
1 small red bell pepper, chopped
1/2 purple onion, chopped
2 garlic cloves, minced
2 Tablespoons olive oil (I mixed in a little butter, too.)
2 Tablespoons chopped fresh basil
4 large eggs
1 cup half-and-half
1 teaspoon salt (I used 1/2 tsp.)
1/2 teaspoon freshly ground pepper
2 cups (8 ounces) shredded Monterey Jack cheese
1/3 cup shredded Parmesan cheese
3 plum tomatoes, cut into 1/4-inch-thick slices
FIT piecrust into a 9-inch deep-dish tart pan with fluted sides and a removable bottom; prick bottom and sides of piecrust with a fork. (I also lined with aluminum foil and pastry weights.)
BAKE at 425 degrees F for 10 minutes. Remove from oven; set aside. Lower oven temperature to 375 degrees F.
SAUTE bell pepper, onion, and garlic in hot oil in a large skillet 5 minutes or until tender; stir in basil.
WHISK together eggs and next 3 ingredients in a large bowl; stir in sauteed vegetables and cheeses. Pour into crust; top with tomato slices. (I have also added 6 strips of cooked and crumbled bacon to this pie which is another reason for decreasing the original amount of salt called for.)
BAKE at 375 degrees for 45 to 50 minutes or until set, shielding edges with strips of aluminum foil after 30 minutes to prevent excessive browning. Let stand 5 minutes before serving. Yield: 8 servings. Prep: 20 minutes; Baking time: 60 minutes total
http://allrecipes.com/Recipe/Savory-Summer-Pie/Detail.aspx
Round out your meal with sliced fresh melon, a bowlful of berries, and tangy lemonade.
(This recipe is on p 146 of a recent Southern Living magazine--the January 2009 issue, I believe. I was hoping to link to it on the Web so you could see the gorgeous photo of the finished product, but I'm not locating either the recipe or the picture there.)
1/2 (15-ounce) package refrigerated pie crusts (I maee my own pie crust.)
1 small red bell pepper, chopped
1/2 purple onion, chopped
2 garlic cloves, minced
2 Tablespoons olive oil (I mixed in a little butter, too.)
2 Tablespoons chopped fresh basil
4 large eggs
1 cup half-and-half
1 teaspoon salt (I used 1/2 tsp.)
1/2 teaspoon freshly ground pepper
2 cups (8 ounces) shredded Monterey Jack cheese
1/3 cup shredded Parmesan cheese
3 plum tomatoes, cut into 1/4-inch-thick slices
FIT piecrust into a 9-inch deep-dish tart pan with fluted sides and a removable bottom; prick bottom and sides of piecrust with a fork. (I also lined with aluminum foil and pastry weights.)
BAKE at 425 degrees F for 10 minutes. Remove from oven; set aside. Lower oven temperature to 375 degrees F.
SAUTE bell pepper, onion, and garlic in hot oil in a large skillet 5 minutes or until tender; stir in basil.
WHISK together eggs and next 3 ingredients in a large bowl; stir in sauteed vegetables and cheeses. Pour into crust; top with tomato slices. (I have also added 6 strips of cooked and crumbled bacon to this pie which is another reason for decreasing the original amount of salt called for.)
BAKE at 375 degrees for 45 to 50 minutes or until set, shielding edges with strips of aluminum foil after 30 minutes to prevent excessive browning. Let stand 5 minutes before serving. Yield: 8 servings. Prep: 20 minutes; Baking time: 60 minutes total
http://allrecipes.com/Recipe/Savory-Summer-Pie/Detail.aspx