sliced 2 medium green peppers 2 tablespoons butter 3 eggs 1/2 cup grated cheese 2 medium red peppers 2 cloves garlic :
minced 1 teaspoon dried basil leaves 1 cup half and half PAStrY: Combine 1 1/4 cups all purpose flour and 1/2 teaspoon salt. Cut in 1/3 cup butter and 2 tablespoons lard until mixture forms coarse crumbs. Beat 1 egg slightly and add to flour mixture. Stir with fork until pastry clings together . Shape into a ball. Roll out on floured surface to match the pan. Line a quich e pan with pastry, trimming the edge flush with rim. Wash peppers, cut in halve s, remove seeds. Saute peppers and onion in butter until soft but not browned. Remove from heat. Add garlic and basil leaves. Prebake pie shell for about 10 m inutes in preheated oven at 400 degrees. Spread pepper mixture evenly in quiche pastry. Beat eggs and half and half. Add grated cheese. Pour mixture over pepp ers. Bake at 350 degrees for about 35 minutes until filling is set and top is n icely browned. Let stand a few minutes before starting to cut into wedges. Reci pe from "One Million Recipes CD" busted by Judy R.