You are here: Home » Recipes » Summer Quiche Summer Quiche Recipe by Favorite Recipes Press Yield 6 to 8 servings Taste the freshness of summer in this delightful dish. PrintEmail Ingredients 1 -- unbaked (9-inch) pie shell1 small red bell pepper, chopped1/2 small red onion, chopped2 -- garlic cloves, minced2 tablespoons olive oil1 1/2 tablespoons chopped fresh basil4 -- eggs1 cup half-and-half1 teaspoon salt1/2 teaspoon pepper2 cups (8-ounces) shredded Monterey Jack cheese1/3 cup grated Parmesan cheese3 -- Roma tomatoes, sliced 1/4 inch thick Instructions Fit the pie shell into a 9-inch quiche pan. Prick the bottom and sides with a fork. Bake at 425F for 10 minutes. Remove from the oven. Saute the bell pepper, onion and garlic in the olive oil in a skillet for 5 minutes or until tender. Stir in the basil. Whisk the eggs, half-and-half, salt and pepper in a large bowl. Stir in the vegetable mixture, Monterey Jack cheese and Parmesan cheese. Pour into the piecrust and top with the tomato slices. Bake at 375F for 45 to 50 minutes or until set. Cover the edges on the piecrust browning. Let stand for 5 to 10 minutes before cutting. Recipe reprinted with permission from The Junior League of Wheeling’s Wild and Wonderful (The Junior League of Wheeling, Inc., 2003).