Recipe for Savory Summer Pie 
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Yield:
8
Ingredients:
Amount Ingredient
1/2 pkt refrigerated piecrusts - (15-oz pkg)
1 sm red bell pepper chopped
1/2 x purple onion chopped
2 x garlic cloves minced
2 tbl olive oil
2 tbl chopped fresh basil
4 lrg eggs
1 cup half-and-half
1 tsp salt
1/2 tsp freshly-ground black pepper
2 cup shredded Monterey Jack cheese - (8 oz)
1/3 cup shredded Parmesan cheese
Instructions:
Instructions: 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 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.

This recipe yields 8 servings.

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