Takes Too Long But Tastes Great Broccoli and Pepper Quiche

Ingredients

1 frozen pie crust

Filling:
4 large eggs
1 1/4 cups fat free Half and half, can use cream
1/2 cup chopped blanched broccoli
1/4 cup chopped blanched red or yellow bell pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons melted butter, cooled
1/2 cup grated Gruyere
Can use Feta to finish dish before serving

I also strongly suggest having a bottle of white wine while preparing this dish!

Directions

Preheat the oven to 425 degrees.

Crust:

Poke a few holes with a fork at the bottom of the dough. With the same fork press around the edges to finish. Bake for 5 minutes, until the pie shell begins to feel firm.

Filling:
Mix together eggs, half and half, broccoli, bell pepper, salt, and black pepper in a medium size bowl. Chill for 35 minutes. Pour 1/3 of the mixture into the partially baked crust. Bake for 10 minutes.

Sprinkle half the Gruyer cheese over the slightly firm egg mixture. Pour the rest of the egg mixture into the crust. Sprinkle with the remaining Gruyere cheese. Cover with foil and bake for about 20 minutes, until puffed. Remove foil and bake for 10 minutes or until brown.

Serve hot or at room temperature. You can finish the dish with a sprinkle of Feta for added texture and contrasting flavor.