Crustless Savory Summer Pie

Crustless Savory Summer Pie

I have been making this wonderful dish for years. I have never made this with the crust that it originally called for, but I haven't missed it.  The really good thing about this "pie" is it works for vegetarian, low carb and gluten free diets. I usually make it for dinner and we have the leftovers for breakfast.  It goes well with a fruit salad and, of course, bacon!  This is the perfect time of year to have this and take advantage of the wonderful vegetables available on every corner.

Necessary Tools...

9-inch pie pan
Cheese grater
Heavy whisk
Medium mixing bowl
Large frying pan
Cutting Board
Sharp knife

Ingredients…Makes 8 servings
     2 tablespoons olive oil
     1 large red bell pepper (chopped) (160 grams)
     1/2 purple onion (chopped) (125 grams)
     1/4 cup fresh basil (chopped) (10 grams)
     4 eggs (200 grams)
     1 cup half and half (240 grams)
     8 oz monterey jack cheese (shredded) (227 grams)
     1 oz parmesan cheese (grated) (28 grams)
     1 tsp salt (3 grams)
     1/4 tsp fresh ground pepper
     2 roma tomatoes (sliced)

Prep...

• Pre-Heat oven to 375 degrees
• Heat olive oil in large frying pan over medium high heat
• When oil is hot add red bell pepper and purple onion and sauté until tender (about 5 minutes)
• Remove from heat and add basil. Stir well.
• Whisk eggs and half and half in mixing bowl
• Add cheeses and salt and pepper to egg mixture
• Layer bottom of pan with vegetables
• Pour egg and cheese mixture over vegetables
• Top with tomato slices
• Bake in pre-heated 375 degree oven for 40 to 45 minutes until golden brown (middle should be set and not jiggle)
• Let rest 5 minutes before serving

Crustless Savory Summer Pie

Crustless Savory Summer Pie Nutritional Info