• 1 pre-baked 9" shell
• 1/4 each red, orange and green pepper, chopped (seeds removed)
• 1 cup Monterey Jack cheese, shredded
• 4 eggs
• 2 cups light cream
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp cayenne pepper

Spread the peppers on the bottom of the prepared crust, and cover with cheese. Beat eggs with a whisk. Add cream, salt, and black and cayenne peppers. Pour egg mixture over peppers and cheese. Bake at 425° for 45 minutes.