- FIT pie crust into a 9-inch deep-dish tart pan; prick bottom and sides of pie crust 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.
ReviewsRead all reviews 18
This recipe has now become a staple in our summertime menu. We use a lowfat half and half.
I thought that this pie was great. It had a great flavor & even without meat, my husband really liked it! I might try adding cooked bacon to it next time. This recipe was easy & relatively qu...
oh my GAWD! Yum! I just made this recipe....and while I planned to eat at 8, and it's now 10 and I've just finished - it was REALLY good. I highly recommend it...just ignore that pesky 45 min...
I had made this receipe before from the Southern Living Magazine but had lost the recipe. So glad I found it again on this website. Made it last night and came out great. Good time of year to...
I've been making quiches like this for years, and they are sooo good! I definitely recommend using extra-sharp cheddar, also combining this with Gruyere and/or Emmental cheeses (they're a little...
This is an excellent recipe that can be prepared easily with help from a food processor. I have been making it for about two years and my husband and family always considers it a treat. The re...
Good recipe...I didn't use onions (husband doesn't like.) I made two pies because I had two piecrusts. I divided the two cups of cheese between the two pies-so each pie had 1/2 the cheese that...
This is the best quiche recipe that I've tried. It's so good that I make it all year long, not just during the summer as the name suggests!