Savory Summer Pie Recipes
SAVORY SUMMER PIE
I GOT THIS RECIPE FROM OUR LOCAL NEWSPAPER BUT IT ORIGINATED FROM THE AUG ISSUE OF SOUTHERN LIVING MAGAZINE. THIS MAKES A WONDERFUL SUMMER MEAL SERVED WITH A TOSSED SALAD.
Provided by Gina McNEILL
Categories Summer
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- PLACE 1 PHYLLO SHEET IN A 9IN.
- TART PAN, GENTLY PRESSINGON THE BOTTOM AND UP THE SIDES.
- (PHYLLO) WILLHANG OVER SIDES.
- LIGHTLY COAT WITH COOKING SPRAY.
- REPEAT WITH 3 MORE SHEETS, COATING BETWEEN EACH LAYER.
- TRIM PHYLLO 3-4IN OVER EDGE OF PAN.
- QUICKLY FOLD EDGES UNDER (PHYLLO DRIES OUT FAST).
- BAKE AT 425F FOR 6-7 MINuteS.
- REMOVE AND SET ASIDE.
- SAUTE PEPPER AND ONION OVER MED.
- HEAT,4-5 MINuteS.
- ADD GARLIC,SAUTE 1 MINute.
- STIR IN BASIL.
- WHISK TOGETHER EGGS AND NEXT 3 INGREDIENTS INA LARGE BOWL:.
- STIR IN SAUTEED VEG.
- AND CHEESES.
- POUR INTO PREPARED TART SHELL: TOP WITH TOMATO SLICES.
- BAKE AT 375F FOR45-50 MINutesS.
- LET STAND 5 MINuteS BEFORE SERVING.
Nutrition Facts : Calories 158.3, Fat 8.3, SaturatedFat 4.2, Cholesterol 22.7, Sodium 439.7, Carbohydrate 9.2, Fiber 0.7, Sugar 3.1, Protein 11.6
SAVORY SUMMER PIE
Make and share this Savory Summer Pie recipe from Food.com.
Provided by beckylynne
Categories Savory Pies
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 13
Steps:
- Fit pie crust into a 9-inch deep dish tart pan; prick bottom and sides of pie crust with a fork.
- Bake crust at 425-degrees for 10 minutes. Remove from oven; set aside.
- Saute bell pepper, onion, and garlic in hot oil for 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.
Nutrition Facts : Calories 383.6, Fat 27.3, SaturatedFat 12.2, Cholesterol 156.2, Sodium 688.7, Carbohydrate 19.3, Fiber 1.5, Sugar 2.8, Protein 15.5
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