Summer Garden Pie with Chipotle Cream
- 4 cups sliced yellow squash
- 1 cup sliced mushrooms
- 5 Roma tomatoes, quartered
- 1 sweet red bell pepper, sliced
- 1/2 cup sliced green onion
- 3 teaspoons minced garlic
- 1/4 cup olive oil
- 1 teaspoon seasoned salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon chipotle pepper powder
- 4 eggs
- 1/2 cup half-and-half
- 1 cup grated Asiago
- 3/4 cup grated Romano
- 1 unbaked pie shell
- Chipotle Cream:
- 1 cup sour cream
- 1/4 cup mayonnaise
- 1/2 teaspoon chipotle pepper powder
Preheat oven to 375 degrees F. In a large skillet, saute squash, mushrooms, tomatoes, red bell pepper, green onion and garlic in oil over medium heat for about 10 minutes or until almost tender. Transfer vegetables to a medium bowl. Sprinkle vegetables with seasoned salt, pepper, and chipotle pepper.
In a bowl, mix eggs, half-and-half and cheeses. Pour 2/3 cup of the egg mixture into the piecrust. Spoon half the vegetables over the egg mixture. Continue layering, ending with egg mixture. Bake 35 to 40 minutes, or until top is golden brown and filling is set. Serve with Chipotle Cream.
Mix sour cream, mayonnaise, and chipotle pepper until well blended.
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
Recipe courtesy of Rosemary Johnson, Irondale, AL