Pie Basquaise Recipe

Ingredients:

• 1 pre-made pie crust
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 3 garlic cloves, minced
• 1 can diced tomatoes (14 ounces)
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 4 eggs
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Unroll the pie crust and pat it into a 9-inch pie dish. Trim the edges and prick the bottom of the crust with a fork. Bake the crust for 10 minutes, then remove from the oven and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and peppers and sauté for 5 minutes, until the vegetables have softened.
4. Add the minced garlic to the skillet and cook for an additional minute, until fragrant.
5. Stir in the diced tomatoes, thyme, basil, smoked paprika, salt, and pepper. Simmer the mixture for 10-15 minutes, or until the liquid has reduced and the mixture has thickened.
6. In a medium bowl, whisk together the eggs, heavy cream, and Parmesan cheese.
7. Spoon the tomato and pepper mixture into the pre-baked pie crust. Pour the egg mixture over the top of the vegetables.
8. Bake the pie for 45-50 minutes, until the center is set and the top is lightly golden brown.
9. Allow the pie to cool for a few minutes before slicing and serving.

Verdict:

This Pie Basquaise is a delicious and hearty dish that’s perfect for brunch, lunch, or dinner. The combination of the savory tomato and pepper filling with the creamy egg custard is truly mouth-watering.

Serving Suggestions:

This dish can be served warm or at room temperature. It pairs perfectly with a fresh salad and a glass of red wine.