Savory Summer Pie

refrigerated pie crust
1 red bell pepper, chopped
2 garlic cloves, minced
2 Tbsp olive oil
2 Tbsp fresh basil, chopped
4 large eggs
1 c half-and-half
1 tsp salt
1/2 tsp pepper
2 c shredded Monterey Jack cheese
1/3 c shredded Parmesan cheese
3 plum tomatoes, cut into 1/4 inch thick slices

• Fit pie crust into a 9 inch deep dish tart pan. Prick bottom and sides with a fork.
• Bake at 425 degrees for 10 minutes. Remove from oven and set aside.
• Saute bell pepper 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 tomatoes.
• Bake at 375 degrees for 45-50 minutes or until set, shielding edges with strips of aluminum foil after 30 minutes to prevent excessive browning.
• Let stand 5 minutes before serving. 
• Serves 8