SAVORY SUMMER PIE

1/2 pkg (15-oz pkg) refrigerated piecrusts
FILLING:
1 small red bell pepper, chopped
1/2 purple onion, chopped
2 garlic cloves, minced
2 tbsp olive oil
2 tbsp chopped fresh basil
4 large eggs
1 cup half-and-half
1 tsp salt
1/2 tsp freshly-ground black pepper
2 cups (8 oz) shredded Monterey Jack cheese
1/3 cup shredded Parmesan cheese
3 plum tomatoes cut 1/4-inch-thick slices

Fit piecrust into a 9-inch deep-dish tart pan; prick bottom and sides of piecrust with a fork.

Bake at 425 degrees 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, half and half, salt, and pepper 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.

Servings: 8