Shelly's Recipe

SAVORY QUICHE

Category: Quiche and Savory Tarts / Tartlettes

1/2 (14 oz) pkg refrigerated deep-dish piecrust
1 small red bell pepper, chopped
1/2 purple onion, chopped
2 garlic cloves, minced
2 tbsp olive oil
2 tbsp chopped fresh basil
4 large eggs
1 cup half-and-half
1 tsp salt
1/2 tsp pepper
2 cups shredded Monterey Jack cheese
1/3 cup shredded Parmesan cheese
3 plum tomatoes, sliced
Place piecrust into a 9-inch deep-dish pan. Prick bottom and sides of piecrust with a fork. Bake at 425 or 10 minutes. Remove from oven and set aside.

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 and top with tomato.

Bake at 375 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.