1 pastry circle from 15 oz. pkg. all ready pie crust 1 tbsp. vegetable oil 1/4 c. chopped onion 1 lg. clove garlic, crushed 1/2 c. chopped red bell pepper 1/2 c. chopped green bell pepper 1 1/2 c. coarsely grated Monterey Jack cheese, about 6 oz. 3 lg. eggs 1 c. half & half or light cream 1/2 tsp. dried basil
Heat oven to 425 degrees. Prepare crust as directed in recipe for Classic Quiche. Prepare Filling: In 10" skillet over medium-high heat, heat oil; add onion and garlic; cook 1 minute, stirring frequently until onion is slightly softened. Add peppers; cook 2 to 3 minutes, stirring frequently until onion is golden and peppers are crisp-tender. Spoon vegetables over bottom of prebaked crust; sprinkle with cheese. In small bowl using wire whisk or fork, beat eggs, half and half and basil to blend well. Place tart pan on oven rack; carefully pour egg mixture over cheese. Bake as directed for Classic Quiche. Makes 8 servings.
