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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: Savory Summer Tart 1 prepared refrigerated piecrust 2 T. olive oil 1 small red bell pepper, chopped 1/2 purple onion, chopped 2 cloves garlic, minced 2 T chopped fresh basil 4 eggs 1c 1/2 and 1/2 1 t. salt 1/2 t pepper 2 cups shredded Monterey Jack cheese 1/3 cup shredded parmesan cheese 6 – 8 grape tomatoes, quartered Instructions: Fit pie crust into a 9 inch deep-dish pie pan and flute the edges - prick bottom and sides of pie crust with a fork, add cheeses and toss them with 1-2 T. of flour (to prevent sticking). Cover and refrigerate. Sauté bell pepper, onion and garlic in oil in a large skillet 10 minutes or until tender, stir in basil. Let cool and refrigerate in covered container. In the Morning: Whisk together eggs, 1/2 & 1/2, salt and pepper in a large bowl Add vegetable mixture to the cheese in the pie pan, top with egg mixture and quartered grape tomatos. Bake at 375 degrees 50 minutes rotate 1/2 way through cooking, the center will be a little loose but it will set up after 10-15 min. This pie holds very well in the oven, up to an hour. |
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