savory summer tomato pie
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.
prep time
20 Min
cook time
50 Min
method
Bake
yield
6 serving(s)
Ingredients
- 1 package piecrust
- 1 small red bell pepper, chopped
- 1/2 medium purple onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 large eggs
- 1 cup evaporated milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 ounces monterey jack cheese, shredded
- 3 medium plum tomatoes, sliced
- 2 tablespoons fresh basil, chopped
How To Make savory summer tomato pie
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Step 1Preheat 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.
-
Step 2In 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.
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Step 3TIP: Cover edges of crust with aluminum foil during baking to prevent them from getting too brown.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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