Nothing speaks to a cook like a bounty from the garden, so suffice it to say that I was more than excited when my friend, Annette, asked if I’d like to “pick the garden” during a recent visit to her and her husband’s beautiful hill country home. I came home with some of the prettiest tomatoes I’ve seen since visiting Italy. Not only were they picture perfect, but the flavor was outstanding. Nothing like the cardboard texture and flavor we tend to get with so many of the grocery store tomatoes these days!
We enjoyed some delicious meals all week long centered around our homegrown tomatoes, and as I got down to the last of the bounty, I decided to make this dish. The recipe is from my friend, Kathy Wilson, and she calls it her Summer Savory Pie. I remember her making it for a shower we did together years ago for our girls, and it was a hit! You can eat it for breakfast, lunch or dinner…or all three!
Summer Savory Pie
Courtesy of Kathy Wilson
1/2 15 oz package of refrigerated pie crusts
1 small red bell pepper, chopped
1/2 purple onion, chopped
2 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons chopped fresh basil
4 large eggs
1 cup half and half
1 teaspoon salt
1/2 teaspoon pepper
2 cups (8 ounces ) shredded Monterey Jack cheese
1/2 cup shredded Parmesan cheese
3 tomatoes, cut into 1/4 inch thick slices
Preheat oven to 425°.
Fit piecrust into a 9 inch deep-dish pie pan pricking bottom and sides with a fork. Bake 10 minutes, then remove from oven and set aside to cool.
In large skillet, heat olive oil over medium heat and sauté bell pepper, onion and garlic 5 minutes or until tender. Stir in basil and set aside.
Whisk together eggs, half & half, salt and pepper in a large bowl. Stir in sautéed vegetables and cheese, then pour into cooled crust. Top with thinly sliced tomato, and bake at 375° for 45 to 50 min or until set, shielding edges with strips of aluminum foil after 30 min to prevent excessive browning.
Let stand 5 minutes before serving.
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