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Red Pepper Cheese Quiche

cheese, eggs

1 baked 9-inch pie shell
1 tablespoon Dijon mustard
4 ounces herbed cream cheese; cut in bits
2 eggs
3/4 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
pinch nutmeg
1 tablespoon chopped fresh basil; or
1 teaspoon dried basil
1 roasted sweet red pepper; cut in thin strips

Brush pie shell with mustard; arrange cheese over top. In bowl, beat eggs, milk, salt, pepper and nutmeg. Pour over cheese. Sprinkle with basil; top with red pepper. Bake in 400°F oven for 30 to 40 minutes or until puffy and golden and knife inserted in centre comes out clean, shielding pastry with foil if necessary to prevent overbrowning.

Contributor: Canadian Living - April. 1992

Yield: 6 servings

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