Cleftstone Manor

Bar Harbor, Maine

Specialty Recipe

Three Pepper Quiche

Ingredients

One 9-inch pastry crust

1/4 each of red, orange, and green peppers, seeds removed

1 cup grated Swiss cheese

4 eggs

2 cups light cream

3/4 teaspoon salt

1/4 teaspoon ground black pepper

1/8 teaspoon cayenne pepper

Prepare pastry crust and place in 9-inch quiche pan with removable bottom, crimping edges well to prevent crust shrinkage. Bake pastry crust at 400 degrees for 10 minutes and remove from oven. The crust may be made a day in advance and stored in an airtight container.

Coarsely dice peppers and saute in pan sprayed with non-stick cooking spray (Pam) until tender. Remove from heat and press between paper towels to remove excess moisture. Spread peppers in bottom of pastry crust. Spread cheese over peppers. Beat eggs lightly in a bowl, using a wire whisk. Add cream, salt, black pepper, and cayenne pepper; beat lightly. Pour egg mixture over peppers and cheese; do not overflow crust edges.

Bake quiche in 425-degree oven for 15 minutes, then reduce oven temperature to 300 degrees and bake for an additional 30 minutes. Allow quiche to cool for 10 to 15 minutes before slicing.

Note: You may use Pillsbury pastry crusts, which are available in the refrigerator/dairy section of most grocery stores.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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