Shelly's Recipe

SUMMER QUICHE

Category: Quiche and Savory Tarts / Tartlettes

1 (9 inch) pie crust
1/2 small red bell pepper and green bell pepper
2 cloves garlic, minced
2 tbsp Olive oil
1/4 cup diced zucchini squash
2 tbsp chopped fresh basil
4 large eggs
1 cup half & half
1 teaspoon salt
1/2 teaspoon pepper
2 cups shredded Pepper
Jack cheese
1/3 cup shredded Parmesan cheese
3 plum tomatoes, sliced

Prick bottom and sides of pie crust. Bake at 425 for 10 minutes. Remove from oven; set aside. Sautee bell peppers, garlic, zucchini, basil in Olive oil until tender. Whisk eggs, 1/2 and 1/2, salt and pepper in a large bowl. Stir in vegetables and cheeses. Pour into pie crust and top with sliced tomatoes. Bake at 375 for 45 minutes. Let stand 5 minutes before serving.