My mom made this a few summers ago for sister and me and it was an instant hit! Since it’s summer I thought I should share this with you. Grab your tart pan and let’s go.
1 refrigerated pie crust
1 small red pepper, chopped
1/2 purple onion, chopped
2 garlic cloves, minced
2 Tbsp olive oil
2 Tbsp fresh basil, chopped
4 large eggs
1 cup half and half
1 tsp salt
1/2 tsp pepper
2 cups shredded monterrey jack
1/3 cup shredded parmesan
3 plum tomatoes, cut into 1/4 in. slices
aluminum foil…you’ll see
Had enough yet? Let’s begin….
Fit pie crust into deep dish tart pan. Prick bottom and sides with fork.
Bake at 425 degrees for 10 minutes. Set aside.
Saute bell pepper, onion, and garlic in hot oil in large skillet for 5 minutes. Stir in basil.
Whisk eggs adn next 3 ingredients in large bowl. Stir in sauteed vegetables and cheeses.
Pour into crust; top with tomatoes.
Bake at 375 for 45-50 minutes. Please remember to shield crust with aluminum foil. Let stand for 5 minutes.
And as my mom always says, “serve with fresh melon, bowl full of berries, and lemonade”.
Sounds like good summer fun to me. 8)