From Star Tribune September 6, 2012
1 (91/2- or 10-in.) single pie crust, unbaked
1 egg white, lightly beaten
3 bell peppers (any color)
2 tbsp. oil (olive, corn or grapeseed), or more if needed
2 to 3 tbsp. finely chopped fresh basil leaves
1/2 tsp. crushed red pepper flakes or cayenne pepper
1/2 tsp. allspice or nutmeg
11/2 tbsp. flour
3 eggs, at room temperature
1 c. whole milk, at room temperature
1 tsp. salt, or more if desired
Freshly ground black pepper
1/2 c. (or more if desired) grated cheese, such as Swiss or Gruyère
Preheat oven to 400 degrees. Gently prick the bottom of the pie crust all over with a fork and then place the pie crust on the bottom oven shelf and bake according to package or recipe directions only until just lightly brown, or about 12 to 15 minutes. Cool the pie shell on a wire rack and then brush all over with a lightly beaten egg white and set aside.
When ready to bake the quiche, lower the oven temperature to 375 degrees. Rinse and dry the peppers. Remove and discard core and seeds and cut lengthwise into 1/4 -inch wide vertical strips, or narrower if desired.
Heat the oil in a medium size skillet over low heat. Stir in the bell peppers, basil, pepper flakes, allspice or nutmeg, and sauté 3 to 4 minutes, stirring. Sprinkle flour over the vegetables and mix well. Sauté the peppers 2 or 3 minutes longer, stirring often. Don’t allow the peppers to scorch. Remove the pan from the heat and set aside.
Combine the eggs, milk, salt and black pepper in a medium-size bowl and beat briskly until well-blended.
Stir in the sautéed bell peppers and half of the grated cheese, and mix well. Pour the custard mixture into the lightly baked pie crust. Sprinkle the top of the pie with the remaining cheese.
Set the filled pie pan on the lower shelf of the hot oven. Bake the quiche for 25 to 30 minutes or until it is puffed and lightly browned and a knife inserted into the center comes out clean. If the pastry edge begins to brown too quickly during the baking, cover it with a strip of foil.
When done, remove the quiche from the oven and let set for a few minutes, and then cut into wedges for serving. If serving later, cool on a wire rack. When ready to serve, reheat in a 325-degree oven for about 10 minutes and serve immediately.