Cooking Homekeeping Recipes Seasonal Summer What's for dinner?


a fully-cooked tomato pie sits on a white surface next to a trio of fresh tomatoes

Summer gardeners–are you up to your ears in tomatoes right now? I am, due not to my garden, but to my generous next-door neighbors who have a much better garden than I do. No matter where you got your tomatoes, here is a recipe to use them up, as well as any peppers, onions, or basil you may have growing!  Savory Summer Pie to the rescue!  (I just may be dropping one off next door, too!)

(This recipe is adapted from Southern Living Magazine.)

Savory Summer Pie


1/2 (15 oz) pkg refrigerated piecrusts
one small red or green bell pepper, chopped
1/2 purple onion, chopped
3 garlic cloves, minced
2 Tblsp. olive oil
2 Tblsp. chopped fresh basil
4 large eggs
1 cup half-and-half or whole milk
1 tsp. salt                                                                       
1/2 tsp. red pepper, or to taste
1 cup (4 oz) shredded Monterey Jack or cheddar cheese
1/3 cup shredded parmesan cheese
1-2 plum tomatoes, cut into 1/4-inch thick slices


Fit piecrust into a 9-inch deep-dish pie or tart pan; prick bottom and sides of piecrust with a fork.  Loosely cover sides of pie crust with foil.

Bake crust 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.  Replace the foil pieces on the sides to prevent them from overcooking.

Bake at 375° for 45 to 50 minutes or until set. Let stand 5 minutes before serving.

Yield: 8 servings

2 thoughts on “SAVORY SUMMER PIE”

  1. You can cheat a little… any color onion will do, as will any cheese substituted for the Monterey jack. I use green pepper if I don’t have red, and milk if I have no half and half. All those versions are just as delicious!

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