Are you up to your ears in tomatoes right now? Here’s a recipe to use some up, as well as any peppers, onions, or basil you may have growing, also! (If you have your own chickens, this recipe is almost entirely homemade. Almost!)
1/2 (15 oz) pkg refrigerated piecrusts… I love these! Quick, easy, tasty, and less fat than homemade.
1 small red bell pepper, chopped
1/2 purple onion, chopped
2 garlic cloves, minced
2 Tblsp. olive oil
2 Tblsp. chopped fresh basil
4 large eggs
1 cup half-and-half or milk
1 tsp. salt
1/2 tsp. pepper
1 cup (4 oz) shredded Monterey Jack cheese
1/3 cup shredded parmesan cheese
3 plum tomatoes, cut into 1/4-inch thick slices
FIT piecrust into a 9-inch deep-dish tart pan; price bottom and sides of piecrust with a fork.
BAKE at 425 for 10 minutes. Remove from oven; 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 sautéed vegetables and cheeses., Pour into crust; 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.
Yield: 8 servings.
Prep: 20 min., Bake: 60 min.