Savory Summer Pie - cooking recipe

Ingredients

0.5 (15 ounce) package refrigerated pie crusts
1 small red pepper, chopped
1/2 purple onion, chopped
2 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons fresh basil, chopped
5 eggs
1 cup half-and-half
1 teaspoon salt
1/2 teaspoon pepper
2 cups monterey jack cheese, shredded
1/3 cup parmesan cheese
3 plum tomatoes, cut into 1/4-inch slices

Preparation

Fit pie crust into a 9-inch deep dish tart pan; prick bottom and sides of pie crust with a fork.
Bake crust at 425-degrees for 10 minutes. Remove from oven; set aside.
Saute bell pepper, onion, and garlic in hot oil for 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; top with tomato.
Bake at 375-degrees for 40 to 45 minutes or until set; shielding edges with strips of aluminum foil after 30 minutes to prevent excessive browning. Let stand 5 minutes before serving.