Summer Garden Quiche

Summer Garden Quiche

1 Deep pie crust

1 Red pepper, diced

1/2 Purple onion, chopped

2 Cloves garlic, pressed

5 Eggs

1 c 1/2 & 1/2

2 c Monterey jack cheese

1/3 c Parmesan cheese

basil - fresh or dried to taste

2 Tbls EVOO

S&P

What woman doesn't like quiche!!  Oh yum!  This perfect recipe was first fixed for my family by Robin Garver & my father called it a serendipity!  An unexpected pleasure!  We've fixed it over & over again!

Brush edge of crust with 1 egg yolk wash & prick bottom with a fork. Then, put in oven for 10 min at 425-- set aside

Saute red pepper,  chopped purple onion &  garlic in EVOO. (You could add in whatever veggies you like or omit some.)

Whisk  remaining 4 Eggs, 1/2 & 1/2, plus S&P in bowl. Stir in veggies, along with both cheeses.  Add in fine chopped basil... or dried will do, about 2 tsp. 

Pour in pie shell and top with thin sliced tomatoes.

Bake at 375 for 20 min... then cover edge of crust with foil strips. Continue baking 25 more minutes or until done.  It's a beautiful dish!!