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9 inch pie crust
- 1/2 small red bell pepper
- 1/2 small green bell pepper
- 2 cloves garlic, minced
- 2 tablespoons Olive oil
- 1/4 cup diced zucchini squash
- 2 tablespoons chopped fresh basil
- 4 large eggs
- 1 cup half & half
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups shredded Pepper
- Jack cheese
- 1/3 cup shredded Parmesan cheese
- 3 plum tomatoes, sliced
Directions
Prick bottom and sides of pie crust. Bake at 425 degrees for 10 minutes. Remove from oven; set aside.
Sautee bell peppers, garlic, zucchini, basil in Olive oil until tender. Whisk eggs, 1/2 and 1/2, salt and pepper in a large bowl. Stir in vegetables
and cheeses. Pour into pie crust and top with sliced tomatoes.
Bake at 375 degrees for 45 minutes. Let stand 5 minutes before serving.
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