This egg pie almost looks like a pizza. Thanks to the addition of fresh tomatoes, basil and plenty of cheese, it kind of tastes like one too. Serve it with a green salad as an elegant brunch or lunch.

Yield: Serves 8.



  • 1 tbsp salted butter
  • 1/2 cup chopped red onion
  • 1/2 cup chopped red bell pepper
  • 1 baked 9 inch deep dish pie shell
  • 1 cup shredded Monterey Jack cheese
  • 1/3 cup freshly grated Parmesan cheese
  • 4 large eggs
  • 2 tbsp chopped fresh parsley
  • 1 tsp basil, crumbled or 1 tbsp fresh basil, chopped
  • 1 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1 cup light cream (10%)
  • 2 Roma tomatoes, sliced 1/4 inch thick


  1. Preheat oven to 350°F.
  2. Melt butter in a frypan over medium heat. Add onion and red pepper; sauté just until barely tender, about 5 minutes. Cool completely.
  3. Spoon onion mixture into pie shell. Sprinkle with Monterey Jack cheese and Parmesan cheese.
  4. Whisk together eggs, parsley, basil, salt and pepper. Whisk in cream. Pour egg mixture evenly over top of cheese. Arrange tomato slices on top.
  5. Bake until a knife inserted in centre comes out clean, about 55 - 60 minutes. Let stand for 10 minutes before serving. Do not freeze.
Nutritional analysis per serving:

305 calories, 21.6 g fat, 11.3 g protein, 16.9 g carbohydrate, 1.6 g fibre, 613 mg sodium