Savory Summer Tomato Pie

cathy tate

By
@cathylynne29

Many people forget that tomatoes are fruit and not vegetables. This recipe combines the summer elements of savory and sweetness to make a wonderful addition to any meal.


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Serves:

6

Prep:

20 Min

Cook:

50 Min

Method:

Bake

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Fruit
Regional Style: Southern
Dietary Needs: Vegetarian